Sprinkle these treat on salads, or serve on a relish tray. My husband especially likes pickled cut veggies, and for years bought jars at the grocery store.
Several years ago a golfing friend shared this recipe, and I tweaked it adding celery, jalapeno peppers with a few red pepper flakes, as fresh chili peppers aren't an ingredient always on hand.
Examining jars in the store I noted they mostly contain cauliflower, carrots, celery and a pepperoncini or two, so I improvised using my melon baller to cut out rounds of onions as a substitute for pearl onions. All in all it's a very good clone, and of course saves money over buying commercial jars.
You can be creative by combining the kinds and amounts of cut veggies you want in the jar, but cauliflower florettes are the main ingredient.
Italian Giardiniera Mix, Homemade
Fresh chili peppers of choice, or red pepper flakes, or jalapeno slices
2 cups water
2 cups vinegar
2 tsp. salt
cauliflower, cut in florettes or smaller
carrots, cut in thin coins or use baby carrots
pearl onions or largely chopped
garlic cloves, whole, or a tsp. of minced
pitted green olives
sliced red and/or green pepper pieces
sliced celery pieces
2 quart jars
If using fresh chilies, poke several holes near the stem, or use pepper flakes.
Combine water, vinegar, salt and pepper flakes and boil for one minute.
Fill jars with assortment of veggies and pour hot liquid over and screw on lid. Cool and refrigerate for two weeks. This recipe makes enough liquid for two quart jars. If making more double the water and vinegar. Store in refrigerator.
Estimated cost: for 2 quarts $3.00 or less.