Giardiniera Bruschetta Recipes

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GIARDINIERA

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 11



Giardiniera image

Steps:

  • Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days.

2 cups white wine vinegar
1/4 cup sugar
Kosher salt
2 bay leaves
2 teaspoons fennel seeds
1/2 teaspoon red pepper flakes
1/2 head cauliflower, cut into small florets
1 small bulb fennel, cored and sliced, plus 1/4 cup chopped fennel fronds
1 small red onion, thinly sliced
2 small carrots, halved lengthwise and thinly sliced
4 cloves garlic, crushed

GIARDINIERA

Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 2 quarts

Number Of Ingredients 11



Giardiniera image

Steps:

  • 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.

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

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