Ingredients
Scale
- 3 cups cauliflower, cut into small florets
- 2 cups white vinegar
- 2 cups water
- 1 ½ cups celery, chopped
- 1 cup bell peppers, different colors
- 1 cup carrots, sliced
- 1 jalapeño pepper, sliced
- 6 cloves garlic, smashed
- ⅓ cup olive oil
- 3 tablespoons monk fruit/allulose
- 2 tablespoons salt
- 1 ½ teaspoons fennel seeds
- 1 ½ teaspoons dried oregano
- 1 teaspoon mustard seeds
- 1 teaspoon celery seed
- 1 teaspoon red pepper flakes
Instructions
- Combine water, white vinegar, salt, and sweetener in a saucepan over medium-high heat to create the brine for pickling vegetables.
- Once it simmers, whisk until the salt and sweetener dissolve completely.
- Distribute olive oil, fennel seeds, dried oregano, mustard seeds, celery seed, and red pepper flakes evenly into mason jars. Use wider mouth jars for easier access.
- Layer in cauliflower florets, sliced jalapeño, carrots, celery, bell peppers, and smashed garlic cloves on top of the spices in the jars.
- Pour the hot brine over the vegetables until fully submerged.
- Seal the jars with lids and give them a gentle shake. Let them sit at room temperature for 1 hour, then refrigerate for a day before enjoying. Store in the fridge for up to 2 weeks.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best flavor, allow the Giardiniera to marinate for at least 24 hours before consuming.
Experiment with your favorite vegetables and adjust spices to fit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 3g
- Sodium: 580mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg