GIARDINIERA, CARROT AND CAULIFLOWER, SWEET AND HOT

giardiniera-carrot-and-cauliflower-2

     We plowed through the first two quarts so fast. Bob came home from the store with more cauliflower, so I think that might have been a hint. Yep, I’m pretty sure it was a hint.  I made a second batch with only cauliflower, carrots, and one onion. That’s what he prefers. So, here you have it: Know that the preparation instructions are a little different.

     If you love a sweet and spicy Giardiniera mix, this is the recipe for you!  Bob and I used to buy this all the time because we believed it was a healthy snack.  Then we noticed the sky-high sodium and discontinued snacking on it.  Since I’ve been  on a fresh veggie kick recently, I had a craving for Giardiniera.  I came up with what Bob and I believe to be an outstanding and less salty version.  Best of all, if you want it hotter, you can easily add more hot.  If you want it sweeter, add a little more sugar. 

INGREDIENTS:  YIELD – 2 ½ quarts

12 cups carrots and cauliflower

2-4 TBSP garlic, sliced or minced

1 large red or white onion, cut in thick slices

2 cups white vinegar

2 cups water

½ – 2/3 cup sugar

4 tsp salt

2 tsp pepper or 20 peppercorns

2 TBSP + 2 tsp dried dill weed or 7-8 sprigs fresh dill

1 TBSP chili oil (or more for hotter mix)

PREPARATION:

Mix all ingredients (except vegetables) in a large covered pot.  Add 6 cups of the cauliflower and carrots.  Cover, bring to a boil and let cook for about 2 minutes.  Strain the veggies into a large Pyrex container.  Cook the second 6-cup batch.  Remove to container.  Turn off the heat and add the sliced onions to the liquid and let sit for a minute or so.  Remove to container.  When mixture cools a bit, pour over the veggies.  Push veggies down to ensure they are covered with liquid. 

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By Tika for CHEW WANNA EAT? © 2016

img_1749giardiniera-carrot-and-cauliflower

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