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Giardiniera Pickles with Cauliflower, Carrots, Brussels Sprouts and Red Pepper

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 12

Ingredients

  • Giardiniera Pickles with Cauliflower Carrots, Brussels Sprouts and Red Pepper
  • 1 small cauliflower cut into even pieces
  • 1/2 pound Brussels sprouts stems removed and cut in half
  • 1/2 pound carrots cut into spears
  • 1 red bell pepper cut into spears
  • 8 cloves garlic minced
  • 3/4 tablespoon crushed red pepper flakes less if you can't take the heat
  • 10 sprigs fresh thyme more or less
  • --
  • 1 tablespoon whole peppercorns
  • 1 tablespoon whole brown mustard seeds
  • 3 tablespoons sea salt avoid iodized, it will discolor the pickles
  • 2 tablespoons granulated sugar
  • 2 cups apple cider vinegar
  • 2 cups water

Instructions

  • Wash jars, lids and bands in hot, soapy water. Keep warm in the oven at a low temperature until ready to use to avoid breakage when filling with hot brine.
  • Divide garlic and crushed red pepper flakes evenly among jars, if using multiple. Pack vegetables and fresh thyme tightly into jars.
  • In a small pot, combine peppercorns, mustard seeds, salt, sugar, vinegar, and water. Bring to a boil over medium-high heat then lower to simmer for about 3 minutes to dissolve salt and sugar. Remove from heat and cool for about 15 minutes.
  • Pour brine into jars, making sure to submerge the vegetables. Tap the bottom of the jar on the counter to send up air bubbles. Refrigerate for at least 1 day before sampling. Pickles will intensify in flavor each day. After vegetables are finished you can use the same brine to pack the jar once more with fresh vegetables.