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Giardiniera Salad #SundaySupper

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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 Salad
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. Giardiniera Salad
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 Giardiniera Salad broken jar here.

Giardiniera Salad
 
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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.
Serves: 5 two cup jars
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
Nutrition Information
Serving size: 1 jar
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Giardiniera Salad
The Giardiniera Salad is not just good for snacking, but makes a wonderful addition to antipasto salad or goes great with a sandwich instead of chips and is perfect for munching on while watching football games.

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

Stay warm!

Toodles,


Jennifer
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
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Croquetas de Pollo from Cookin’ Mimi
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Tortillita de Camarones from Cindy’s Recipes and Writings
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Pocky Cake Pops from NinjaBaking.com
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Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

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

Sunday Supper Movement Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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Comments

  6. Laura says

    This looks like a great thing to make ahead and keep in the fridge. Wonderful addition to a tapas style lunch, which is what I have been doing for the past few weeks.

    Reply

  24. Manu says

    I had never thought of making my own giardiniera! It looks awesome! I use it often, also to make other salads, like Italian Russian Salad, with potatoes and mayo! 🙂

    Reply

Trackbacks

  14. […] Black-Eyed Pea Cowboy Caviar from Shockingly Delicious Goan Beef Croquettes from Masala Herb Giardiniera Salad from Peanut Butter and Peppers Bacon Wrapped Calamari from Jane’s Adventures in Dinner […]

    Reply

  21. […] Black-Eyed Pea Cowboy Caviar from Shockingly Delicious Goan Beef Croquettes from Masala Herb Giardiniera Salad from Peanut Butter and Peppers Bacon Wrapped Calamari from Jane’s Adventures in Dinner […]

    Reply

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