Hubby loves Jardiniere and I have been buying it for him for years in the same bottle. It is expensive though and then I ran across an episode of Guy’s BIG bite where he was making it fresh and we will never buy it again.  We’ve adjusted the veggies to meet with hubby’s likes and my love of the carrots only.

The definition of Jardiniere is a dish that is cooked or served with a mixture of spring vegetables, such as peas, carrots, and green beans. IRONICALLY, the other two definitions are in ambiguity to the recipe. They are for a highly decorative flower box (usually a ceramic pot or urn) where sometimes used as garden accent elements for large plants and for raised culinary and herb gardens or a name for the golden ground beetle, the European mole cricket, and other species of beetles that attack plants in kitchen gardens.

1 cup 1/4-inch slices red bell peppers
1/2 cup 1/4-inch slices radishes
1 1/2 cups 1/4-inch-thick half-moons carrots
1 cup snap peas, trimmed
1 cup cauliflower florets
2 jalapenos, stemmed, seeded and sliced into 1/4-inch rounds
2 tablespoons plus 2 teaspoons kosher salt
1 cup white vinegar
6 cloves garlic, minced
4 bay leaves
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup extra-virgin olive oil

  • Place the bell peppers, carrots, cauliflower and jalapenos in a large bowl.
  • Stir in 2 tablespoons of the salt and toss.
  • Fill with enough cold water to cover, then place plastic wrap or foil over the bowl, and refrigerate overnight.
  • In a medium saucepan set over medium-high heat, add the vinegar, garlic, bay leaves and the remaining 2 teaspoons salt.
  • Bring to a boil then reduce the heat and simmer for 3 to 4 minutes.
  • Drain the vegetables from the salt water and then add to the brine.
  • Bring back to a boil, then reduce the heat to a simmer and cook until the vegetables are al dente, 8 to 10 minutes.
  • Add the parsley and olive oil, and mix well to incorporate.
  • Marinate at room temperature for 1 hour then chill in refrigerator until ready to use.