CSA member Elizabeth LaBlanc is an expert at preserving the harvest for her family. Every year she makes batches of Giardiniera, crunchy vegetables pickled in white-wine vinegar that can be served as a garnish, a side dish or make a great gift. This recipe comes from Martha Stewart. Use it as a guide but feel free to use any vegetables, as we did here with the peppers and other produce from the CSA delivery. Thanks, Elizabeth for the demo. Another CSA member, Keiko, uses the same recipe and adds a slice of jalapeño pepper to each jar for a bit of heat. Make it your own!
Giardiniera Easy pickled vegetables
Makes 2 quarts
- 2 1/2 cups white-wine vinegar
- 2 tablespoons coarse salt
- 2 tablespoons granulated sugar
- 1 bay leaf
- 3 whole cloves
- 1 teaspoon celery seeds
- 2 celery stalks, trimmed, peeled, sliced on the bias into 1-inch pieces
- 2 medium carrots, trimmed, peeled, sliced on the bias into 1-inch pieces
- 1/2 head cauliflower, separated into florets
- 1 small yellow onion, trimmed, peeled, quartered lengthwise, and halved crosswise
- 2 serrano peppers sliced crosswise on the bias into 1/2-inch pieces
Directions with step-by-step photos below:
- In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water. Bring to a boil. Add remaining ingredients and return to a boil.
- Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid. If storing for long, term, hot water bath. Otherwise store in the refrigerator for up to 2 weeks.