Giardiniera (Italian Pickled Vegetables)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Resting Time
1 d
-
Total Time
1 d 30 mins
-
Servings
15
-
Calories
518 kcal
-
Course
Appetizer, Condiments, Snacks
-
Cuisine
Italian
Giardiniera (Italian Pickled Vegetables)
Description
The recipe starts with bite-sized, firm vegetables prepared and briefly heated in a boiling brine of white wine vinegar, distilled vinegar, water, salt, and sugar. After a one-minute steep, the vegetables are drained and packed into jars along with a spice mixture containing whole peppercorns, red pepper flakes, cloves, juniper berries, and bay leaf. Extra-virgin olive oil is added atop the packed vegetables to finish the jar.
This pickled vegetable mix balances acidity with spiced warmth and olive oil richness. The texture remains crisp due to the brief hot-pickling instead of long fermentations, making it ready relatively quickly for use. The combination of varied vegetable sizes and types adds complexity to its crunch and bite.
Giardiniera is commonly served as a condiment alongside Italian dishes, on sandwiches like muffulettas, or as a zesty addition to antipasto platters. Its shelf life can extend up to three months when refrigerated and sealed properly, offering a convenient way to enjoy preserved vegetables with bright flavors.
When handling, always use clean utensils to prevent contamination. Variations can include adding other vegetables or spicy ingredients like pepperoncini or olives depending on taste preferences.
Ingredients
- 3/4 pound cauliflower (about 1 small or 1/2 medium head), separated into bite-sized florets
- 1/2 pound carrot about 2-4), sliced on the bias into big bite-sized pieces, firm
- 2 celery sliced on the bias into 2-inch pieces, firm, stalks
- 1/4 pound pearl onion peeled and left whole, or small cipollini onion
- 1 red bell pepper sliced into strips or 1-inch rectangles
- 1 cup white wine vinegar
- 1 cup white vinegar distilled
- 1 cup spring water or filtered tap water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1/2 teaspoon black peppercorns whole
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon clove whole
- 1/4 teaspoon juniper berries whole
- 1 bay leaf dried
- 3 tablespoons extra-virgin olive oil
Instructions
- Get ready. Place the washed, sliced vegetables in a large mixing bowl.
- Make the pickling liquid. In a saucepan or pot large enough to hold all the vegetables, combine the white wine vinegar, distilled vinegar, and water. Stir in the salt and sugar and set the pot over medium heat. Once the salt and sugar have dissolved, raise the heat to medium-high and bring the brine to a boil. Let the liquid boil for 3 full minutes.
- Briefly hot-pickle the vegetables. Turn off the heat and carefully add the vegetables. Cover and let steep for 1 minute. Then use a large spider or skimmer to scoop the vegetables back into the mixing bowl. Reserve the brine.
- Ready your seasonings. In a small bowl, add the peppercorns, red pepper flakes, cloves, juniper berries. Crumble in the bay leaf with your hands and toss to combine. Divide the spice mix among the three pint-sized jars.
- Add the vegetables. Pack the vegetables into the jars. Take care to add a mix of each vegetable to each jar and pack them in as tightly as you can. Pour the brine over the vegetables, leaving about 1/2-inch to 3/4-inch of space at the top. Spoon 1 tablespoon of olive oil into each jar and screw the lids on tightly. Gently turn the jars upside-down and upright again once or twice to encourage the ingredients to mingle. Let the jars sit upright at room temperature for 24 hours.
- Store: Place the jars in the refrigerator and enjoy for up to 3 months. For maximum flavor, let the giardiniera sit for a week before using.
Notes
- Use only clean utensils when dipping into the jar to maintain freshness and prevent spoilage.
- Store giardiniera tightly sealed in the refrigerator; it keeps for up to three months when properly handled.
- The recipe is flexible; feel free to include other firm vegetables or spicy additions like pepperoncini or olives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 51.8kcal | 3% |
| Carbohydrates | 4.8g | 2% |
| Protein | 0.8g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2.1g | 11% |
| Sodium | 487mg | 20% |
| Potassium | 155.5mg | 3% |
| Fiber | 1.2g | 5% |
| Sugar | 2.6g | 5% |
| Vitamin A | 2797.9IU | 56% |
| Vitamin C | 22.6mg | 25% |
| Calcium | 16.3mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
