Giardiniera

Giardiniera (pronounced jar-deen-YAIR-uh) meaning “from the garden” aka pickled garden vegetables with herbs and spices. Fatto in Casa Verdure Sottaceto - This version of the healthy homemade condiment is centered around colorful cauliflower and roasted peppers in a tangy brine; however there are many different veggie combinations you could experiment with and make it your own.

Servings people

Calories 55kcal

Ingredients

1 lb cauliflower florets frozen or fresh
3 bell peppers roasted (or 5 Marconi peppers)
1 small carrot peeled + thinly sliced
1 red chili pepper or to taste
1 shallot thinly sliced
3 garlic cloves thinly sliced
2 bay leaves
1.5 tsp oregano
3/4 tsp celery seed
1 Tbsp extra virgin olive oil optional
1 Tbsp red wine vinegar
1 pinch sea salt

Pickling Brine

1 cup water
1/2 cup apple cider vinegar (or a mix of red wine vinegar for a milder flavor)
1 Tbsp granulated sugar or maple syrup
1 tsp black or pink peppercorns
2 tsp sea salt

US Customary - Metric

Instructions

Start by roasting the peppers under the broiler or a cast iron griddle until charred all over. Transfer to a bowl and cover with a towel until cool enough to handle. Peel and discard the core with the seeds. Tear or chop the flesh of the peppers into strips or bite size pieces. Transfer back into the bowl and mix with 1 Tbsp of red wine vinegar and optional 1 tablespoon extra virgin olive oil. Set aside.
3 bell peppers roasted, 1 Tbsp red wine vinegar, 1 Tbsp extra virgin olive oil
If using frozen cauliflower florets add them to a colander and run under some cold water. Drain well and tear them into smaller bite size pieces. Add to the bowl with the roasted peppers together with the carrot, chili peppers, shallot and garlic.
1 lb cauliflower florets, 1 small carrot, 1 red chili pepper, 1 shallot, 3 garlic cloves
Sprinkle the vegetable mixture with the oregano, celery seed, a pinch of salt and the peppercorns. Using a spoon transfer the mix to a large jar together with the bay leaves (750 ml - 1000ml jar)
2 bay leaves, 1.5 tsp oregano, 3/4 tsp celery seed, 1 pinch sea salt, 1 tsp black or pink peppercorns
In a small saucepan combine the brine ingredients and bring to a simmer. Stir well until the sugar has melted. Carefully pour the hot mixture over the vegetables. If need be use a spoon to push down on the veggies to make sure they are all immersed.
1 cup water, 1/2 cup apple cider vinegar, 1 Tbsp granulated sugar or maple syrup, 2 tsp sea salt
Cover with the lid and allow to cool off before refrigerating. For best flavor allow the veggies to marry overnight, but this Giardiniera is delicious even a couple of hours later.

Notes

On Storage + Canning

These pickled vegetables are intended to be stored in the refrigerator. Once your jar has cooled off refrigerate promptly and consume within two to three weeks. Freezing is not recommended. Any recycled jar could be used with this recipe. Bigger is better, wide mouth 1000 ml gives you plenty of space to work with.
PROPER CANNING - If you intend on CANNING this recipe to make it shelf stable (so not for the refrigerator) then make sure to be using proper canning jars with lids and gaskets and follow all safety guidelines for canning vegetables to prevent any foodborne illness like botulism. Always follow USDA guidelines!

Nutrition