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.
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.
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!
Equipment
- 3 Glass Pint Jars
Ingredients
Veggies & Seasonings:
- 3 tbsp olive oil
- 9 cloves of garlic, smashed
- 3 serrano peppers, halved lengthwise
- 3 bay leaves
- 1½ 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:
- 1½ cups water
- 1½ 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!
Click here to see ALL of our Pickled Veggie Recipes
Must be very appetizing!
what a great idea. looks pretty and sounds tasty.
A great condiment.
Should I leave the seeds in the Serrano peppers?
CParton,
Yes, slice the peppers in half lengthwise. I hope you enjoy the giardiniera.
-Pam
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.
This is so perfect. I love it
I really like your recipe, it’s very easy to make.