Photo: Gabriel Gurrola
Giardiniera
13 ingredients
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This classic Italian pickle, which makes a great antipasto, contains an array of vegetables preserved to maintain their distinctive flavors and textures. The recipe is flexible: use asparagus or green beans for any of the vegetables, or lemon thyme for the oregano.
Estimated Nutrition (whole recipe, rough)
266
Calories
7g
Protein
15g
Fat
30g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 small zucchini, about 3/4 lb. total, cut into rounds 1/4 inch thick
- 10 to 12 celery stalks, cut on the diagonal into 1-inch pieces
- 2 Tbs. kosher salt
- 6 ice cubes
- 3 cups white wine vinegar (6 percent acidity), plus more if needed
- 4 red bell peppers, about 1 1/2 lb. total, halved and seeded
- 3 or 4 carrots, peeled
- 6 fresh oregano sprigs
- 18 garlic cloves
- 6 bay leaves
- 1 Tbs. peppercorns
- 1 small head cauliflower, cut into small florets
- 6 Tbs. extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes