Quick-Pickled Giardiniera

This sharp, quick-pickled giardiniera is made with cauliflower, Broccolini, carrots, celery, and pearl onions and a sweet-tangy vinegar-spice brine––perfect for sanwiches, salads or snacking.

Recipe Information

Total Time:

Yield:

1 quart

Ingredients

1 cup small cauliflower florets

6 (2-inch) Broccolini

1 medium carrot, peeled, halved lengthwise and cut into 2-inch sticks

1 stalk celery, diagonally sliced

½ cup red pearl onions, peeled and halved lengthwise

2 small fresh bay leaves

1 cup water

1 cup white distilled vinegar

2 tablespoons granulated sugar

2 tablespoons packed light brown sugar

1 tablespoon coarse kosher salt

1 tablespoon mustard seeds

1 tablespoon whole black peppercorns

Directions

Place cauliflower, Broccolini, carrot, celery, pearl onions and bay leaves in a clean 1-quart jar; set aside.
In a small saucepan, stir together water, vinegar, granulated sugar, brown sugar, salt, mustard seeds and peppercorns. Bring to a boil; reduce heat to medium. Simmer, uncovered, for 5 to 7 minutes or until sugars and salt dissolve, stirring often.
Pour hot vinegar mixture over vegetables in jar. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Store in the refrigerator up to 2 weeks.