Snack
Quick-pickled giardiniera with cauliflower and celery
A jar of sharp crunchy things in the fridge does more for a week of rich food than any single recipe here — eighty-five calories, and it cuts through everything it sits next to.
4gnet carbs
7gfat
1gprotein
85kcal
Per serving25 minServes 8
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Ingredients
For the whole dish · serves 8
- Cauliflower1 lb
- Celery5½ oz
- Red bell pepper4 oz
- White wine vinegar5½ fl oz
- Olive oil2 fl oz
- Garlic clovesfour, sliced
- Dried oregano and red pepper flakesa teaspoon of each
- Black peppercorns and baya teaspoon and two leaves
- Sea salta tablespoon for the brine
Method
6 steps · 25 minutes
- Cut everything to roughly the same size, small enough to eat off a fork in one go.
- Salt the raw vegetables and leave them 30 minutes, then rinse. This is what keeps them crunchy for two weeks.
- Bring the vinegar and an equal volume of water to a boil with the peppercorns and bay, then take it off.
- Pour it over the vegetables and garlic in a jar and let it cool with the lid off.
- Do not boil the vegetables in the brine. Thirty seconds of heat is the difference between giardiniera and soup.
- Float the olive oil on top, seal, and give it two days. It keeps a month and the heat builds as it goes.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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