Giardiniera is a classic Italian-style mix of pickled vegetables marinated in a tangy vinegar and olive oil dressing. Crisp, colorful, and packed with flavor, it makes a delicious accompaniment to sandwiches, antipasto platters, salads, and grilled meats.
Total Time:3 days
Yield:12 servings
Ingredients
1 small cauliflower, cut into florets
2 carrots, sliced
2 celery stalks, sliced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, sliced
2 tablespoons kosher salt
4 cups water
2 cups white vinegar
1 cup olive oil
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon black peppercorns
Instructions
Place the cauliflower, carrots, celery, bell peppers, and garlic in a large bowl.
Dissolve the kosher salt in the water and pour it over the vegetables.
Cover and refrigerate for 12 to 24 hours.
Drain the vegetables thoroughly and rinse lightly under cold water.
Transfer the vegetables to a large clean bowl or jar.
In a separate bowl, combine the vinegar, olive oil, oregano, red pepper flakes, and black peppercorns.
Pour the mixture over the vegetables, ensuring they are fully coated.
Transfer the vegetables and liquid to sterilized jars.
Seal the jars and refrigerate for at least 48 hours before serving.
Stir or shake gently before serving.
Notes
Increase red pepper flakes for a Chicago-style spicy giardiniera.
Add olives or artichoke hearts for a Mediterranean variation.
Include jalapeños or serrano peppers for extra heat.
Fresh herbs such as thyme, basil, or parsley can be added for more flavor.
Store refrigerated for up to 1 month.
Keep vegetables submerged in the liquid for best freshness.
