Appetizer for 16

Italian Giardiniera

Name: Italian Giardiniera
Total time: 40 min
Yield: 16 servings
Cuisine: Italian
Ingredients: 1 cup pearl onions; 1 cup green beans; 1 cup cauliflower; 1 cup carrots; 1/2 cup celery; 2 1/2 cup water; 1/4 cup salt; 4 cup white vinegar; 1 tbsp sugar; 1/4 tsp whole peppercorn; 2 bay leaves; 2 whole cloves

$2.40for 440 minServes 16

Mixed vegetables simmer in a seasoned vinegar brine, then go into hot jars for a crisp Italian-style pickle.

Photo: curiouscuisiniere.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.3 lb$1.29/lb typical	0.3 lb	$0.40Typical price
	Green beans, 0.25 lb$2.49/lb typical	0.25 lb	$0.62Typical price
	Cauliflower, a little$3.29 each typical	a little	$0.48Typical price
	Carrots, 0.3 lb$1.09/lb typical	0.3 lb	$0.31Typical price
	Celery, a little$2.29 each typical	a little	$0.29Typical price
Total for the servings shown		$9.60

Swaps

Swap green beans for broccoliabout $0.50/lb less at typical prices
Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

VinegarSugar and brown sugarDried herbs, spices and seasoning blends

Not included in the cost.

40 minstart to table
Mediumdifficulty
16servings as written
$typical cost tier

Italian Vegetarian Vegan Dairy-free Gluten-free Budget Appetizers Snacks

Typical price

$0.60 per serving$2.40 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup pearl onions
1 cup green beans
1 cup cauliflower
1 cup carrots
1/2 cup celery
2 1/2 cup water
1/4 cup salt
4 cup white vinegar
1 tbsp sugar
1/4 tsp whole peppercorn
2 bay leaves
2 whole cloves

Steps

Blanch the onions, green beans, cauliflower, carrots, and celery in boiling water for 3 minutes, then drain.
Boil the vinegar, 2 1/2 cups water, salt, sugar, peppercorns, bay leaves, and cloves in a saucepan for 5 minutes.
Pack the hot vegetables into sterilized pint jars, leaving 1/2 inch of space at the top.
Pour the hot brine over the vegetables, remove air bubbles, and wipe the jar rims clean.
Process the sealed jars in a boiling-water canner for 10 minutes, then cool completely.