I absolutely love to pickle, I’ll pickle anything. In my fridge you will always find a giant jar of Pickled Jalapeños or a mishmash jar of pickled leftover veggies that I didn’t have a use for.  In fact, I recently moved back to my hometown of Denver and I made sure that my pickled jalapeños, giardiniera, pickled garlic and homemade pickles made the trip safely with me. Despite putting giardiniera and pickled jalapeños on everything we ate the last two weeks prior to moving, we were unable to consume the entirety. So the pickled goods took the drive from California to Colorado with me. Every night they got a fresh batch of ice and we got to munch on them in the hotels along the way. I realize this could be considered crazy, but my pickled veg are EVERYTHING. And I’m sharing my everything with you now…

Using a mandolin, slice all these veggies about the same thickness (about ¼ inch thick):giard ingredients

  • 1 bunch radish (about 12 radishes
  • 2 large carrots
  • 2 stalks celery
  • 5 serrano peppers
  • 2 jalapeño peppers
  • 1 red onion, sliced in half moons
  • 1 bell pepper, pick your color
  • 1 head cauliflower (chunk this into bitesize florets)

Add all the veggies to a heat-proof bowl and start your pickling liquid:

In a pot, add all the pickling ingredients and bring to a boil. Stir until the sugar is dissolved. Pour the hot liquid over the veggies and let rest before transferring to the fridge. Throw some on a sandwich or nibble on it for a snack. Enjoy for the next few months!

  • 4 cups distilled white vinegarbrine
  • 3 ½ cups water
  • 1/3 cup sugar
  • 2 heaping Tablespoons salt
  • 1 Tablespoon coriander seeds
  • 1 Tablespoon peppercorns
  • 1-2 bay leaves

giard marinating

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