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Giardiniera (Italian Pickled Vegetables)

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Giardiniera is a colorful Italian-style mix of pickled vegetables preserved in a tangy vinegar brine with herbs and spices. Crisp, flavorful, and versatile, it adds brightness and crunch to sandwiches, antipasto platters, salads, and grilled meats.

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

  1. Place the cauliflower, carrots, celery, bell peppers, and garlic in a large bowl.
  2. Dissolve the kosher salt in the water and pour it over the vegetables.
  3. Cover and refrigerate for 12 to 24 hours.
  4. Drain the vegetables thoroughly and rinse lightly under cold water.
  5. Transfer the vegetables to a large clean bowl or jar.
  6. In a separate bowl, combine the vinegar, olive oil, oregano, red pepper flakes, and black peppercorns.
  7. Pour the mixture over the vegetables, ensuring they are fully coated.
  8. Transfer the vegetables and liquid to sterilized jars.
  9. Seal the jars and refrigerate for at least 48 hours before serving.
  10. Stir or shake gently before serving.

Notes

  • For Chicago-style giardiniera, finely chop the vegetables and increase the red pepper flakes.
  • Omit the red pepper flakes for a milder version.
  • Add olives or artichoke hearts for a Mediterranean twist.
  • Include jalapeños or serrano peppers for extra heat.
  • Store in airtight jars in the refrigerator for up to 1 month.
  • Keep vegetables submerged in the liquid for best freshness.
  • Serve cold or at room temperature for optimal texture.

Nutrition

Find it online: https://thefamilycooking.com/56626-giardiniera-italian-pickled-vegetables/