Giardiniera Pickled Vegetables
User Reviews
5
Giardiniera Pickled Vegetables
Description
The Giardiniera Pickled Vegetables recipe involves chopping a combination of cauliflower florets, sliced carrots, celery, red bell pepper, and pitted green olives into bite-sized pieces. Each jar receives a base flavoring of olive oil, smashed garlic, bay leaf, serrano chile halves, and a mix of dried herbs and seeds including oregano, celery seed, fennel seeds, and yellow mustard seeds. The fresh vegetables are packed tightly into four pint jars atop these aromatics.
A boiling brine made from equal parts water and white vinegar, salted and slightly sweetened, is poured over the vegetables, sealing them to the jar tops. After cooling to room temperature, the jars are sealed, shaken, and refrigerated for at least 36 to 48 hours, allowing flavors to meld and develop a balanced pickled taste with a hint of heat from the chiles.
The pickled vegetables offer a crunchy, tangy, and slightly spicy accompaniment suitable for antipasto, sandwiches, or garnishes. They should be stored refrigerated and can keep for up to four months.
For canning and longer shelf storage, blanching vegetables and boiling jars helps ensure safety and seals properly. If the giardiniera seems too salty after initial pickling, a portion of the brine can be replaced with fresh water before return to the fridge.
Ingredients
- 3 cups cauliflower florets small
- 1 ½ cups carrot sliced
- 1 ½ cups celery sliced
- 1 ½ cups red bell pepper sliced
- 1 cup green olives pitted
- 4 tablespoons olive oil
- 4 cloves garlic smashed
- 4 bay leaf
- 2-4 serrano chile
- 2 teaspoons oregano dried
- 1 teaspoon celery seed
- 1 teaspoon fennel seeds
- 1 teaspoon yellow mustard seeds
For the Brine
- 3 cups water
- 3 cups white vinegar
- 2 tablespoons salt
- 2 tablespoon sugar
Instructions
- Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.
- To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.
- Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
- Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
- Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.
Notes
- The giardiniera keeps well refrigerated for up to four months, developing more flavor over time.
- For canning, blanch the vegetables in salty water before packing and use a boiling water bath to seal the jars.
- If the pickled vegetables taste overly salty after 48 hours, drain one-third of the brine and replace with fresh water, then refrigerate again.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Serving | 0.33cup | |
| Calories | 48kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 682mg | 28% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1686IU | 34% |
| Vitamin C | 13mg | 14% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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