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Suggest a better descriptionPeel carrots, cut in half lengthwise then into 1 1/2 inch pieces. Cut celery into similar sized pieces. Remove seeds from Peppers and cut into 1 3/4 inch strips. Break the cauliflower into flower heads. Dissolve the salt in cold water. Place the vegetables in this brine to cover, leave overnight. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again. Select jars with glass or enameled lids. Wash and rinse well, then dry in a warm oven. A single large jar works fine. In a large glass or stainless steel pan combine vinegar, mustard seed, celery seed, chiles and sugar. Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and top up with vinegar to within a half inch of the rim. Close lids firmly. This goes into a 3 1/2 to 4 quart jar, and looks as good as it tastes. Posted to MC-Recipe Digest V1 #646 by thelma@pipeline.com on Jun 20, 1997
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Serving Size: 1 Serving (1356g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 410 | ||
Calories from Fat: 109 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 139.8mg | 5 % | |
Potassium 1945.6mg | 51 % | |
Total Carbohydrate 71.7g | 21 % | |
Dietary Fiber 29g | 116 % | |
Sugars, other 42.7g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 410
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