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Giardiniara Recipe Video
|Sea salt/Table salt||1⁄4 Cup (4 tbs) (Soaked in brine and brine discarded)|
|Diced carrots||1 Cup (16 tbs) (3 medium sized carrots)|
|Cauliflower florets||1 Cup (16 tbs)|
|Jalapenos/Serrano pepper||2 , seeded, diced|
|Minced garlic cloves||2|
|Celery stalk||1 , diced|
|Red bell pepper||1 , dice|
|Canola oil||2 Cup (32 tbs)|
Calories 418 Calories from Fat 402
% Daily Value*
Total Fat 45 g69.9%
Saturated Fat 3.4 g16.9%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 16.8 mg0.7%
Total Carbohydrates 4 g1.4%
Dietary Fiber 1.7 g6.7%
Sugars 1.6 g
Protein 0.72 g1.4%
Vitamin A 53.6% Vitamin C 39.8%
Calcium 3.4% Iron 4.6%
*Based on a 2000 Calorie diet
1)Dissolve the salt in 2 cups of water in a large bowl.
2)To the large bowl gather carrots, celery, cauliflower, jalapenos, garlic, and bell pepper and stir well.
3)Cover with plastic wrap and refrigerate overnight.
4)Drain and rinse the veggies to remove the excess salt then place in a clean bowl.
5)Pour the canola oil in and mix well with oregano.
6)Cover again with plastic wrap and refrigerate for two days then place in a clean air tight jar.
7)It should keep well in the fridge for at least 2 to 3 weeks, that is unless you eat it all within the first week.
8)Serve with your favorite burger or choice of recipes and enjoy.