Giardiniera (Italian Pickled Vegetables) – Easiest Recipe Ever: If you’ve only ever had Italian giardiniera in a bottle at the store, you’re in for a pleasant treat! This bright Italian pickle of peppers, carrots, cabbage, and other veggies is surprisingly easy to make at home. It tastes great and is crunchy and sour. This giardiniera recipe will make you never want to buy store-bought again.
Giardiniera (Italian Pickled Vegetables) – Easiest Recipe Ever
- Giardiniera is a famous Italian pickle made from a mix of veggies. It goes well with sandwiches, antipasto platters, tuna or egg salads, and it’s also a fun side dish for grilled sausages, roasts, or frittatas.
- Anyone who has been to an Italian grocery store knows that there is usually a whole area just for pickled veggies. You can’t miss those big jars with lots of different colored vegetables in them.
- But did you know that you can make giardiniera at home in a lot of different ways? In fact, there may be as many giardiniera recipes as Italian cooks who make them.
- Some cooks like to chop the veggies very small, while others like them in big chunks.
- Some people like to add sugar to the vinegary brine, while others like to spike it with hot pepper. Some are made with olive oil and vinegar, while others are made with just vinegar.
- ¾ pound cauliflower (about 1 small or ½ medium head), separated into bite-sized florets
- ½ pound firm carrots (about 2-4), sliced on the bias into big bite-sized pieces
- 2 firm celery stalks, sliced on the bias into 2-inch pieces
- ¼ pound pearl or small cipollini onions, peeled and left whole
- 1 red bell pepper, sliced into strips or 1-inch rectangles
- 1 cup white wine vinegar
- 1 cup distilled white vinegar
- 1 cup spring water or filtered tap water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- ½ teaspoon whole black peppercorns
- ½ teaspoon red pepper flakes
- ¼ teaspoon whole cloves
- ¼ teaspoon whole juniper berries
- 1 dried bay leaf
- 3 tablespoons extra-virgin olive oil
- Prepare yourself. In a big bowl, mix the sliced veggies that have been washed.
- Make the brine for canning. Put enough room in a pot or kettle for all the veggies to fit them all. Mix the white wine vinegar, distilled vinegar, and water together. Put the pot over medium-low heat and stir in the sugar and salt. To make the brine bubble, raise the heat to medium-high and stir in the sugar and salt. Wait three minutes before adding anything else.
- Quickly pickle the veggies in hot oil. Take the pan off the heat and add the veggies slowly. Put the lid on top and wait one minute. After that, scrape or spider a big bowl to get the veggies back into the mixing bowl. Hold on to the salt.
- Get your spices ready. Put the white pepper, red pepper flakes, cloves, and juniper berries in a small bowl. Use your hands to break up the bay leaf and toss it in. Put some of the spice mix into each of the three pint-sized jars.
- Put the vegetables in. Put the veggies in the jars. Make sure that each jar has a mix of all the vegetables and that they are packed in as tightly as possible. Leave about ½-inch to ¾-inch of space at the top of the vegetables as you pour the salt over them. Add one tablespoon of olive oil to each jar and make sure the caps are tight. Once or twice, gently turn the jars upside down and back up to get the ingredients to mix. Set the jars on their sides at room temperature for 24 hours.
- Keep: Put the jars in the fridge and eat for up to three months. Let the giardiniera sit for a week before using it to get the most taste out of it.
- Calories: 51.8kcal
- Carbohydrates: 4.8g
- Protein: 0.8g
- Fat: 3g
- Saturated Fat: 0.4g
- Polyunsaturated Fat: 0.3g
- Monounsaturated Fat: 2.1g
- Sodium: 487mg
- Potassium: 155.5mg
- Fiber: 1.2g
- Sugar: 2.6g
- Vitamin A: 2797.9IU
- Vitamin C: 22.6mg
- Calcium: 16.3mg
- Iron: 0.3mg
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