If you like spicy foods, this recipe is for you! Giardiniera can be used on sandwiches, in your homemade rice bowls, or eaten right out of the jar! It is full of probiotic goodness. You can also omit the jalapeno if you don’t like as much spice. This recipe is adaptable so you can cut up as many vegetables as you would like for as many jars that you would like! This recipe came to us from Lindel in the Gut Health Guru’s Facebook Group!
- Carrots crinkle cut
- Cauliflower floret pieces
- Red Capsicum sticks
- Green beans whole/halved
- Celery slices (destrung and large chopped pieces)
- Jalapeno, seeded and cored and sliced into rounds (optional if you don’t like too much spice)
- Onions (pickling size) whole
- Garlic cloves – whole
- Bay leaves and/or tea bag on bottom of jar (tannins in tea add crispiness)
- 1 tsp mustard seed
- 1 tsp peppercorns
- Sea Salt
- Pack veggies tightly into a jar (we recommend this kit!) and push down until wedged in the jar securely
- Add 1 teaspoon of sea salt to 1 cup of water, dissolve, and pour over veggies, leaving ¼ room at the top
- Push down again and add the final brine to fill the jar
- Add glass weight and seal as usual with a pickle pipe lid
- Store in the dark at room temperature for 3 days. Taste and then refrigerate for 2 more weeks to mature flavour.
- Once they are crispy and fermented, enjoy!
Make sure to share your creations with us in the Gut Health Guru’s Facebook Group!