Pickled Vegetable Salad
Giardiniera is the perfect relish of pickled vegetables. The kicker? This quick pickling recipe is ready in just 24 hours, but can stay fresh for weeks when stored properly in the refrigerator.
Servings 12 servings
Calories 139kcal
Ingredients
- 1 Small Cabbage
- 1 Large Red Bell Pepper
- 1 Large Yellow Bell Pepper
- 1/2 Medium Cauliflower
- 1 Small Broccoli
- 1 Large Carrot
- 1 Medium Yellow Onion
- 5 cup Water
- 1 cup Light Olive Oil
- 1 1/4 cup White Vinegar
- 1 cup White Sugar
- 3 tbsp Salt
- 5 Bay Leaves
- 20 Peppercorns
Instructions
- Gather and clean all your veggies for pickling.
- Dice all the vegetables into same-sized pieces. I like to stick to around one-inch in size. Mix vegetables together in a large dish. Preferably something that you can cover with a lid for marinating.
- Into a small saucepan, combine together water, oil, vinegar, sugar, salt, bay leaves, and peppercorns. Bring the sauce to a boil and pour the sauce over the prepared vegetables.
- Let the vegetables marinade for at least 24 hours. After 24 hours, you can place them in mason jars or other airtight containers.
- When stored properly, the relish will last for up to two weeks.
Nutrition
Calories: 139kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 1792mg | Potassium: 432mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1569IU | Vitamin C: 116mg | Calcium: 70mg | Iron: 1mg