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Giardiniera

Tangy & delicious Giardiniera is a vinegar-based condiment that includes pickled vegetables like cauliflower, bell pepper, carrots, celery, and serrano peppers, along with spices. Super easy to make & so much tastier than store-bought. 

Giardiniera

I’ve always enjoyed Giardiniera but I don’t buy it very often because it’s so expensive. I recently ran across an easy recipe for Giardiniera (spicy pickled vegetables) on A Spicy Perspective and I realized I usually always have the ingredients on hand so, of course, I had to make some! These tasty pickled veggies are so easy to throw together and taste awesome after just a few hours but taste even better after 2-3 days.  This zesty condiment has tons of flavor and livens up sandwiches, pasta, salads, and antipasto.

Giardiniera

How to Make Giardiniera (Pickled Vegetables)

Clean and dry 3 (1-pint) glass jars and lids. To each jar add 1 tablespoon of olive oil, 3 smashed garlic cloves, 2 serrano halves, 1 bay leaf, 1/2 teaspoon of dried oregano, 1/4 teaspoon of celery seeds, 1/4 teaspoon of fennel seeds, 1/4 teaspoon of yellow mustard seeds.

Divide the cauliflower, carrots, celery, bell pepper, and olives between the 3 jars filling them to the very top.

Heat the water, vinegar, salt, and sugar in a small saucepan over medium-high heat until boiling; stir very well. Carefully pour the brine evenly into each jar filling them to the top.

Allow the picked vegetables to cool at room temperature. Seal tightly with a lid and refrigerator for 36-48 hours before serving.

You can keep the Giardiniera in the refrigerator for up to four months. Enjoy!

Giardiniera

Giardiniera

Giardiniera (Pickled Vegetables)

Prep Time: 14 minutes
Cook Time: 5 minutes
Brine Time: 2 days
Total Time: 2 days 19 minutes
Course: Condiment
Cuisine: Italian
Servings: 3 Pints
Author: Adapted by Pam - For the Love of Cooking / Original by A Spicy Perspective

Equipment

Ingredients

Veggies & Seasonings:

  • 3 tbsp olive oil
  • 9 cloves of garlic, smashed
  • 3 serrano peppers, halved lengthwise
  • 3 bay leaves
  • tsp dried oregano, divided
  • ¾ tsp celery seeds, divided
  • ¾ tsp fennel seeds, divided
  • ¾ tsp yellow mustard seeds
  • 2 cups cauliflower florets **Small florets
  • ¾ cup carrots, peeled & sliced
  • ¾ cup celery, sliced
  • ¾ cup red bell pepper, chopped
  • ½ cup green olives, halved

Brine:

  • cups water
  • cups white vinegar
  • 1 tbsp kosher salt
  • 1 tbsp sugar

Instructions

  • Clean and dry 3 (1-pint) glass jars and lids. To each jar add 1 tablespoon of olive oil, 3 smashed garlic cloves, 2 serrano halves, 1 bay leaf, 1/2 teaspoon of dried oregano, 1/4 teaspoon of celery seeds, 1/4 teaspoon of fennel seeds, 1/4 teaspoon of yellow mustard seeds. 
  • Divide the cauliflower, carrots, celery, bell pepper, and olives between the 3 jars filling them to the very top.
  • Heat the water, vinegar, salt, and sugar in a small saucepan over medium-high heat until boiling; stir very well. Carefully pour the brine evenly into each jar filling them to the top. 
  • Allow the picked vegetables to cool at room temperature. Seal tightly with a lid and refrigerator for 36-48 hours before serving. 
  • You can keep the Giardiniera in the refrigerator for up to four months. Enjoy!
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Click here to see ALL of our Pickled Veggie Recipes

 

 

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8 Comments

  1. Giardiniera dishes are really attractive and interesting. I feel excited about making this dish, especially since I can customize the ingredients to my personal preferences.