Description

This Giardiniera offers a burst of flavor with cauliflower, jalapeño, and vibrant veggies, all pickled in a zesty brine. Perfect for a quick snack or addition to meals!

Ingredients

Scale

3 cups cauliflower, cut into small florets
2 cups white vinegar
2 cups water
1 ½ cups celery, chopped
1 cup bell peppers, different colors
1 cup carrots, sliced
1 jalapeño pepper, sliced
6 clove garlic, smashed
⅓ cup olive oil
3 tablespoons monk fruit/allulose
2 tablespoons salt
1 ½ teaspoons fennel seeds
1 ½ teaspoons dried oregano
1 teaspoon mustard seeds
1 teaspoon celery seed
1 teaspoon red pepper flakes

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Instructions

In a saucepan, combine water, white vinegar, salt, and sweetener over medium-high heat to create the brine.
Bring to a simmer, whisking until the sweetener and salt dissolve.
In mason jars, distribute olive oil, fennel seeds, dried oregano, mustard seeds, celery seed, and red pepper flakes evenly.
Add cauliflower florets, sliced jalapeño, carrots, celery, bell pepper, and smashed garlic cloves to the jars.
Pour the hot brine over the veggies in each jar until fully covered.
Seal the jars with lids and shake gently. Let sit at room temperature for an hour before refrigerating for up to one day before consuming. Store in the fridge for up to two weeks.

Notes

Use fresh vegetables for the best crunch and flavor.
Feel free to customize the spice level by adjusting the amount of jalapeño and red pepper flakes.
The Giardiniera can be eaten as a snack, side dish, or topping for sandwiches.

Nutrition

Serving Size: 1/4 cup
Calories: 70
Sugar: 2g
Sodium: 500mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg