Giardiniera Salad #SundaySupper

Hi Everyone,

Today for #SundaySupper our mission was to make a Tapas dish.  Well, I’ll be honest with you, I had no clue what Tapas was.  So what does one do when you don’t have a clue?  Google it!  I found out that Tapas are Spanish appetizers that are covered with something, like olive oil, cheese, vinegar, ect…  So today I decided to share with you Giardiniera Salad.  Fresh, crunchy vegetables covered in vinegar and seasoning.

Giardiniera is a pretty popular little appetizer. It’s full of vegetables such as carrots, cauliflower, sweet bell pepper, celery and peppercini’s and is covered in white vinegar. This is one little appetizer I couldn’t wait to make, especially since I had an over abundance of vegetables in the fridge.
I remember as a kid my Mom would always buy Giardinier salad as a treat. I loved the celery! It’s still my favorite, next to the peppercini’s. Not only is it tasty and a childhood favorite, but it’s super easy to make too!! All you do is heat up some vinegar, water with salt and pour it over your veggies in sterilized jars. You can also can your jars for having all year, but that really didn’t work out for me. I tried to can them and two of the five jars burst. I think it was because the mason jars were to old or maybe to cold? Either way, I got two sealed jars and I put one in the fridge without sealing it. I swear I never have the best of luck when it comes to canning, and I even took a class. You can check out my broken jar here.

Giardiniera Salad

Nutrition Information

• Serves: 5 two cup jars

• Serving size: 1 jar

Prep time:  20 mins

Cook time:  15 mins

Total time:  35 mins

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A healthy, tangy Italian snack made with fresh vegetables that are covered in vinegar and seasoned with garlic, peppercorns and bay leaf.

Ingredients

• 4 cups distilled vinegar
• 3 cups water
• 2 tbsp. sea salt
• 1 medium head of cauliflower, chop from stem and leave florets
• 2 stalks celery, cut in ¼" slices
• 2 carrots, peeled, sliced
• 1 red bell pepper, seeded, membranes removed, sliced into strips
• ½ cup pickled peppercini's, drained
• 15 peppercorns, whole
• 5 bay leaves
• 5 cloves garlic, whole
• 5 2 cup sterilized mason jars, with lids

Instructions

1. In a medium pot, bring vinegar, water and salt to a boil. Turn off and let cool for a few minutes.
2. Add 3 peppercorns, 1 bay leaf and 1 clove of garlic to each sterilized mason jar. Evenly divide vegetables between each jar, leaving an inch from the top of the jar. Spoon vinegar mixture over jar filling it to ½" to the top. If you run out of liquid, just pour in some white distilled vinegar or even apple cider vinegar. Make sure you take a spoon or a knife and take out any air bubbles you may have in the jars. Top the jars with sterilized lids. You can refrigerate your jars or you can can them.

Notes

It was hard for me to figure out the calories in this dish, so I broke it down by jar, since this makes 5 two cup mason jars.

Calories per jar: 60, Fat: .05, Cholesterol: 0, Potassium: 593, Carbs: 13, Fiber: 5.2, Sugar: 1.6, Protein: 3.4

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Now be sure to see what other creative Tapas dishes the #SundaySupper crew made this week.

Stay warm!

Toodles,

Jennifer
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You certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

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