Homemade Giardiniera
User Reviews
4.1
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Prep Time
15 mins
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Total Time
15 mins
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Servings
12 people
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Course
Appetizer, Condiments
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Cuisine
Italian
Homemade Giardiniera
Description
This Homemade Giardiniera recipe uses a slow preparation process beginning with an overnight brine that softens the vegetables slightly and enhances their flavor. Carrots, cauliflower florets, celery, diced red bell pepper, and sliced serrano chilies are soaked in salted water to draw out bitterness and improve texture. After rinsing, the vegetables are mixed with a flavorful vinaigrette of canola or olive oil, white vinegar, minced garlic, and oregano.
The mixture marinates refrigerated for three days, allowing the vegetables to absorb the seasoning and develop a pronounced tangy and spicy character depending on the amount of serrano peppers used. After marinating, the giardiniera is packed into jars with enough seasoned oil and vinegar to cover. It can then be stored refrigerated for three to four weeks.
This Italian-style pickled relish is often served as a condiment with sandwiches, salads, or antipasto. The texture remains crunchy from the fresh vegetables, while the oil and vinegar provide a balanced acidic and herbal flavor. Using olive oil may cause solidification when chilled, so bringing the giardiniera to room temperature before serving helps restore the texture.
Ingredients
- ¼ c salt
- 1 c carrot sliced
- 1 c cauliflower cut into small florets
- 1 celery diced, stalk
- 1 red bell pepper stemmed, seeded, and diced
- 2-4 serrano chili sliced (depending on desired heat level
- ¾ c canola oil or pure olive oil*
- ¾ c white vinegar
- 2 garlic minced, cloves
- 2 tsp oregano
Instructions
Day One
- Mix 2 c water with the salt and stir until dissolved. Add the carrot slices, cauliflower, celery, bell peppers, and serranos. Mix to combine. Cover and refrigerate overnight.
Day Two
- Drain and rinse the vegetables.
- In a clean bowl, mix oil and vinegar with the garlic and oregano. Add the vegetables to the seasoned oil and mix to combine. Cover and refrigerate for 3 days to marinate.
Day Five
- After 3 days in the bowl, transfer the vegetables to a quart jar, pour as much of the seasoned oil/vinegar mixture in as you need to cover the vegetables.
- The mixture will keep in the refrigerator for 3-4 weeks.
Notes
- Using olive oil will cause solidification in the refrigerator; bring to room temperature before serving to liquefy the oil.
- The giardiniera should marinate refrigerated for at least three days before use for optimal flavor development.
- It will keep refrigerated for up to 3-4 weeks when stored in a sealed jar with enough marinade to cover the vegetables.
- The heat level can be adjusted by varying the amount of serrano chilis included.
User Reviews
Overall Rating
4.1
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