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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