BEST Giardiniera Recipe (Spicy or Mild)
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6 pints
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Calories
19 kcal
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Course
Condiments
BEST Giardiniera Recipe (Spicy or Mild)
Description
The BEST Giardiniera Recipe (Spicy or Mild) combines crisp vegetables such as cauliflower florets, diced celery, carrots, and red bell peppers with green olives and sliced Serrano peppers for varying levels of heat. The vegetables are soaked in salted water for hours to draw out moisture and improve texture before being tightly packed into jars that contain aromatic spice blends including oregano, coriander, mustard, fennel, peppercorns, celery seed, bay leaf, and garlic. A boiling mixture of white wine vinegar, water, and kosher salt is poured over the vegetables to create the pickling brine, which preserves them and develops complex flavors over time. Olive oil is added atop to seal and enhance richness. The recipe offers flexibility with the chili flakes to adjust spiciness and includes precise ratios for the brine and spices for each pint jar.
The pickled giardiniera can be used as a condiment or topping to add a zesty and crunchy punch to sandwiches, salads, or antipasto platters. Its balance of acidity, saltiness, and heat makes it a flavorful accompaniment to meats and cheeses. The long soaking step helps to mellow the vegetables for improved texture before pickling.
For those canning at high altitudes, processing times should be extended by 5 to 10 minutes depending on elevation to ensure safety. The recipe's detailed instructions help produce consistent, well-flavored pickled vegetables with a versatile spicy or mild profile tailored to taste.
Ingredients
- 1/2 cauliflower chopped into small florets, whole head
- 10 celery ribs diced
- 5 carrot diced
- 2 red bell pepper seeded and chopped, large
- 1 cup green olives sliced, pitted
- 4 Serrano pepper sliced, or more according to heat preference
- Spices/Ingredients for EACH pint jar:
- 1/2 teaspoon oregano dried
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon yellow mustard seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon red chili flakes optional, for hot giardiniera
- 1/8 teaspoon celery seed
- 1 bay leaf
- 1 garlic clove, cut in half
- 1 tablespoon extra virgin olive oil
- For the brine:
- 4 cups white wine vinegar
- 4 cups water
- 2 tablespoons kosher salt
Instructions
- Place the chopped veggies a large non-reactive pot or bowl. Pour 1/4 cup kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.
- To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (I like to make some jars hot and some mild by adding/omitting the red chili flakes).
- Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can. Place a clove of garlic (cut in half) in each jar.
- To make the brine: Bring the water, vinegar and salt to a boil. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Pour a tablespoon of olive oil over the top in each jar (omit the oil if water bath canning). Thoroughly wipe the rims with a wet paper towel, ensuring no oil or other residue is on them, and seal the jars.
- If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge. The flavor only gets better with time so wait at least 2-3 days before eating it. Will keep refrigerated for 2 weeks.
- If you're canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for up to a year.Note: If you're canning the jars for long-term storage you can add the oil later to your giardiniera when you open the jar.
Notes
- Adjust water bath canning time according to altitude: add 5 minutes for 1,001–6,000 feet, 10 minutes above 6,000 feet.
- To get a spicier giardiniera, include red chili flakes in the spice blend; omit for mild flavor.
- Soaking the vegetables in salted water overnight softens them slightly while maintaining crunch.
- Pour boiling brine over vegetables to ensure proper preservation and flavor infusion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pints
Amount Per Serving
Calories 19 kcal
% Daily Value*
| Serving | 85g | |
| Calories | 19kcal | 1% |
| Carbohydrates | 2g | 1% |
| Saturated Fat | 5g | 25% |
| Sodium | 457mg | 19% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1890IU | 38% |
| Vitamin C | 12.1mg | 13% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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