Easy Spicy Bread & Butter Giardiniera
We’ve given this Italian “garden in a jar” a Southern twist, because who doesn’t love bread and butter pickles? Pump up the pickle party by adding more vegetables to the brine for weeks!
Ingredients
2 cups apple cider vinegar
2 cups distilled white vinegar
2¼ cups water
2¼ cups sugar
2 tablespoons mustard seeds
1 tablespoon whole black peppercorns
2 teaspoons celery seeds
2 teaspoons kosher or pickling salt
1 teaspoon turmeric
1 teaspoon crushed red pepper, optional
Assorted vegetables, fresh and cut into bite-sized pieces (cucumbers, cauliflower, peppers, onions, carrots, celery, okra, green beans, radish, firm summer squash with soft insides removed)
Directions
Boil all ingredients (not the veggies) until the sugar dissolves, then let cool a bit.
Pack 1–2 jars with vegetables, any combination you like.
Pour slightly cooled brine over vegetables and secure with lid.
Pop into the fridge for a couple of days to let flavors meld and to “pickle” the veggies.
These will keep in the refrigerator for weeks. Once the first batch is gone, add more veggies to the same brine to extend the enjoyment of your garden.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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