This vegan giardiniera recipe, packed with gut-friendly ingredients, lasts 4-6 weeks in the fridge and adds flavor to any dish. It features a mix of fresh vegetables and a vinegar brine.
1: Cut cauliflower into small pieces and slice the jalepeno, carrots, celery stalks, and red onion.
2: Peel the garlic cloves and set aside.
3: In a bowl, combine white wine vinegar, water, and coconut sugar.
4: Add the vegetables and garlic to the vinegar mix.
5: Stir in the salt, fennel seeds, cumin seeds, black peppercorns, and mustard seeds.
6: Mix well and transfer to a large jar or container.
7: Seal and refrigerate for 4-6 weeks to allow flavors to develop.
