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Ingredients
- 4 lbs mixed vegetables in season (carrots, celery, green beans, cauliflower, red and yellow peppers, cipollini onions)
- 2 cups white vinegar
- 5 tablespoons sunflower seed oil
- 3 tablespoons sugar
Directions
- Cut carrots into small sticks, cut celery into large chunks, cut green beans into large pieces, cut peppers into large chunks, peel cipollini onions and leave whole, use only the florets of the cauliflower that have been detached from the hard stalk. Wash all vegetables and pat dry.
- Place vinegar and oil in a large pot with sugar and a pinch of salt. Bring to a boil. Place all vegetables in the pot and let boil for another two minutes, mixing consistently. Remove from heat.
- Place in jars that have been sterilized for preserving. Leave about 1/2 inch of room at the top. Seal the jars. Boil water in large pot. Submerge sealed jars in boiling water and let boil for 30 minutes. Remove jars and let cool. Wipe jars dry and label with date. Leave jars unopened for one month before tasting.
- Unopened jars of giardiniera can be stored up to six months in a cool, dry place. Once opened, the jars can be stored in refrigerator for one week.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2339g | |
| Calories 1454 | |
| Calories from Fat 118 | 8% |
| Total Fat 13.43g | 17% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 877mg | 37% |
| Potassium 4248mg | 121% |
| Total Carbs 288.02g | 77% |
| Dietary Fiber 73.2g | 244% |
| Sugars 39.89g | 27% |
| Protein 62.03g | 99% |
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