Giardiniera (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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.
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