Italian Pickled Vegetables (Giardiniera)

User Reviews

5

24 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    5 mins

  • Additional Time

    2 d

  • Total Time

    2 d 15 mins

  • Servings

    6 cups

  • Course

    Appetizer, Snacks

  • Cuisine

    Italian

Italian Pickled Vegetables (Giardiniera)

Italian Pickled Vegetables, or Giardiniera, is a mixture of raw cauliflower, carrots, celery, bell pepper, and onion pickled in a blend of vinegar, water, and pickling salt with spices. This method creates crisp, tangy, and flavorful preserved vegetables that develop taste after a few days of refrigeration. The combination offers a crunchy, aromatic complement to many dishes.

Description

This Giardiniera recipe arranges bite-sized florets and slices of cauliflower, carrot, celery, red bell pepper, yellow onion, and garlic cloves into canning jars along with aromatic spices such as coriander seeds, black peppercorns, mustard seeds, oregano, and bay leaves. A heated mixture of distilled white vinegar, water, and pickling salt is poured over the vegetables to cover them completely. Once cooled, the jars are sealed and refrigerated.

The vinegar and salt brine preserves the vegetables while infusing them with a sharp, slightly salty and aromatic flavor. The vegetables remain crisp due to being raw-packed and refrigerated rather than cooked. The pickling process requires about 2-3 days of chilling before the vegetables develop the characteristic tang and spice balance.

Giardiniera can be eaten as a condiment, side dish, or addition to sandwiches and salads. It offers a bright and refreshing acidity that contrasts well with richer foods.

The pickled vegetables can be stored refrigerated for 1 to 2 months, maintaining their freshness and texture throughout.

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings
  • 4 cups cauliflower approx. 1 small head, florets
  • 3/4 cup carrot approx 1 large carrot, sliced
  • 3/4 cup celery sliced
  • 3/4 cup red bell pepper sliced
  • 1/2 yellow onion sliced
  • 2 garlic cloves
  • 2 1/4 cup white vinegar bottle should say 5% acidity, distilled
  • 2 1/4 cup water
  • 2 tbsp pickling salt also used for canning
  • 2 tsp. coriander seeds
  • 1 tsp. black peppercorns
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. oregano dried
  • 2 bay leaf

Instructions

  1. Divide vegetables and seasonings among the canning jars.
  2. In a sauce pan, bring water, vinegar, and salt to a boil, stir. When the salt has dissolved, pour the liquid over the vegetables in the jars.
  3. Once room temperature, place lid on and refrigerate. Let the pickling do its magic for about 2-3 days before eating. Enjoy!
Equipments used:

Notes

  • The pickled vegetables last 1 to 2 months when stored in the refrigerator.
Genuine Reviews

User Reviews

Overall Rating

5

24 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Tiramisu

Italian
5.0 (18 reviews)

Olive Garden Chicken Scampi Pasta

Italian
5.0 (108 reviews)

Buffalo Wings

American
5.0 (63 reviews)

Parmesan Crisps

American
5.0 (30 reviews)

Cinnamon Sugar Tortilla Chips

American
5.0 (33 reviews)

Shrimp Ceviche

Mexican
5.0 (15 reviews)

Potstickers

Chinese
5.0 (18 reviews)

Pico de Gallo

Mexican, Tex-Mex
5.0 (3 reviews)

Profiteroles

French, Italian
5.0 (9 reviews)

Roasted Red Pepper Hummus

Middle Eastern, Israeli
5.0 (6 reviews)

Slow Cooker Lasagna

Italian
5.0 (78 reviews)

Italian Beef

Italian
5.0 (33 reviews)