Giardiniera Salad
Prep time
Cook time
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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
  • 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
  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.
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
Recipe by PB + P Design at