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Photo: Eva Kolenko
Active Time:25 minsTotal Time:9 hrsServings:16Jump to Nutrition Facts
Active Time:25 minsTotal Time:9 hrsServings:16
Active Time:25 mins
Active Time:
25 mins
Total Time:9 hrs
Total Time:
9 hrs
Servings:16
Servings:
16
Jump to Nutrition Facts
Jump to recipe
Tips from the Test Kitchen
What Is a Jardiniere?
Jardinieres are quick pickled vegetables in a white-wine vinegar brine. These pickles can be made with a variety of garden vegetables. We use cauliflower, green beans, mixed bell peppers, yellow squash and carrots in our recipe, but feel free to use your choice of crisp vegetables. Try adding celery, fennel or radishes. If you want it spicier, add more chile peppers for extra heat.
How Do I Use a Jardiniere?
Serve a jardiniere as part of an appetizer or on acharcuterie boardwith various types of cheeses, cured meats, nuts and crackers. It’s delicious as a condiment for sandwiches, burgers and pizza. Add it topasta salad,potato salador asimple green saladfor some crunch.
What Can I Do with the Leftover Brine?
After you finish a jar, use the leftover brine to make a tangyvinaigrettefor salads. You can also use it as a brine forchicken, which will give it some flavor and help keep the chicken moist and tender when cooking.
Cook Mode(Keep screen awake)Ingredients2 ½teaspoonscoriander seeds2 ½teaspoonsfennel seeds¾teaspoonblack peppercorns3 ¾cupswhite-wine vinegar1 ¾cupswater2 ½tablespoonskosher salt⅓cuphoney2cupssmall cauliflower florets2cupstrimmed and halved green beans2cupssliced mixed bell peppers2cupssliced yellow squash1 ¼cupssliced carrots1chile pepper, such as Fresno or bird’s eye, thinly sliced
Cook Mode(Keep screen awake)
Ingredients
2 ½teaspoonscoriander seeds
2 ½teaspoonsfennel seeds
¾teaspoonblack peppercorns
3 ¾cupswhite-wine vinegar
1 ¾cupswater
2 ½tablespoonskosher salt
⅓cuphoney
2cupssmall cauliflower florets
2cupstrimmed and halved green beans
2cupssliced mixed bell peppers
2cupssliced yellow squash
1 ¼cupssliced carrots
1chile pepper, such as Fresno or bird’s eye, thinly sliced
DirectionsToast coriander and fennel seeds in a small skillet over medium-low heat, stirring often, until golden and fragrant, about 2 minutes. Transfer to a mortar and add peppercorns. Crush with a pestle until coarsely cracked. (Alternatively, use a spice grinder.)Combine vinegar, water and salt in a large saucepan. Bring to a boil over high heat. Remove from heat and whisk in honey and the spices.Divide cauliflower, green beans, bell peppers, squash, carrots and chile between two 2-quart (or among four 1-quart) glass jars. Pour the warm brine over the vegetables to cover. Trim the vegetables, if necessary, so they are submerged in the brine. Let cool to room temperature, then cover and refrigerate for at least 8 hours or up to three weeks.EquipmentMortar and pestle or spice grinder, two 2-qt. or four 1-qt. glass jarsTo make aheadRefrigerate for up to three weeks.Originally appeared: EatingWell Magazine, April 2021
Directions
Toast coriander and fennel seeds in a small skillet over medium-low heat, stirring often, until golden and fragrant, about 2 minutes. Transfer to a mortar and add peppercorns. Crush with a pestle until coarsely cracked. (Alternatively, use a spice grinder.)Combine vinegar, water and salt in a large saucepan. Bring to a boil over high heat. Remove from heat and whisk in honey and the spices.Divide cauliflower, green beans, bell peppers, squash, carrots and chile between two 2-quart (or among four 1-quart) glass jars. Pour the warm brine over the vegetables to cover. Trim the vegetables, if necessary, so they are submerged in the brine. Let cool to room temperature, then cover and refrigerate for at least 8 hours or up to three weeks.EquipmentMortar and pestle or spice grinder, two 2-qt. or four 1-qt. glass jarsTo make aheadRefrigerate for up to three weeks.
Toast coriander and fennel seeds in a small skillet over medium-low heat, stirring often, until golden and fragrant, about 2 minutes. Transfer to a mortar and add peppercorns. Crush with a pestle until coarsely cracked. (Alternatively, use a spice grinder.)
Combine vinegar, water and salt in a large saucepan. Bring to a boil over high heat. Remove from heat and whisk in honey and the spices.
Divide cauliflower, green beans, bell peppers, squash, carrots and chile between two 2-quart (or among four 1-quart) glass jars. Pour the warm brine over the vegetables to cover. Trim the vegetables, if necessary, so they are submerged in the brine. Let cool to room temperature, then cover and refrigerate for at least 8 hours or up to three weeks.
Equipment
Mortar and pestle or spice grinder, two 2-qt. or four 1-qt. glass jars
To make ahead
Refrigerate for up to three weeks.
Originally appeared: EatingWell Magazine, April 2021
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Nutrition Facts(per serving)19Calories4gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
