Giardiniera (Italian Pickled Vegetables)

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Giardiniera is Italian for  “from the garden”. It is a pickled vegetable condiment, originating in Italy and widely used in American /Italian- American kitchens.

It is easy to make with just some time required to salt the vegetables and then wait for a few days before consuming. It keeps for weeks in the fridge. It is very versatile, you can add more or less of the vegetables according to your preference. You can make it spicier by adding more chili flakes or even bird-eye chilies.

It makes a great side for meat, rice, and pasta dishes. If minced up, it makes a great relish for all types of sandwiches.

It is typically eaten as an antipasto or with salads

Total time is not inclusive of – Resting/Salting of the vegetables: 6 hours

The Recipe Intro↓ has related links and suggestions for uses of the Giardiniera. If you’d like to check it out.

♦Prep time:10MIN ♦Cook time:1MIN ♦Yield:2Jars

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Fresh cauliflower, broken into small florets		3 cups
Carrots, peeled and sliced		1 - 1 1/2 cups
Celery rib/stalk, sliced		3/4-1 cup
Mini Peppers; assorted (Yellow, Red, Orange), sliced		1 cup
Fresh long mild chillies(Red and Green), sliced		2
Borettane Onions (Italian pearl onions) if available		1 cup
Salt		1 3/4 Tbsp
Garlic (per jar)		2 large cloves
Olive oil (per jar)		1 Tbsp

Pickling Spices:

Oregano (dried or fresh)		1/8-1/4 tsp
Coriander seeds		1/8 tsp
Yellow Mustard seeds		A pinch
Black Peppercorns (whole)		A pinch
Chili pepper flakes		A pinch
Bay leaf		1

Pickling Solution:

Vinegar		2 cups
Water		2 cups
Salt		1 Tbsp
Sugar (optional)		1/2 Tbsp

You will need two 800 ml capacity jars(approx) with a tight-fitting lid  for pickling. Rinsed with hot water and dried beforehand.

Method:

1. Slice all the vegetables, rinse well, and add to a colander. Add the whole pearl onions if using.
2. Add to a nonreactive pot and add salt (1 1/4 Tbsp) along with enough water to cover the vegetables.
3. Cover and set aside 6 hours or overnight.
4. Drain the vegetables. (if using bottled onions, you can add them now – drain from their pickling solution and add to the drained vegetables).
5. Prepare as many sterilized jars for adding the pickled vegetables as needed. Make sure the jars are dry. For each jar of pickled vegetables, add the ‘pickling spices’ as listed.
6. Pack the drained vegetables into the jars tightly.
7. Add 2 large cloves of garlic per jar, sliced vertically.
8. Pickling solution: Add the ingredients for the ‘pickling solution’ to a saucepan. Bring just to a boil.
9. Pour into the prepared pickle jars to cover the vegetables.
10. Pour 1 Tbsp olive oil over the top of each jar. Don’t stir.
11. Once cooled cover with a tight lid. Leave at room temperature for one day. Then keep refrigerated. You can start using it after 2 days. Keeps up to 3 weeks.

Giardiniera (Italian Pickled Vegetables)

 

Notes:

• Please refer to the video to see how I slice the vegetables. Slice all the vegetables to relatively the same size and shape if possible. Use a crinkle cutter for the carrots, to give a more appealing aesthetic.
• Borettane Onions are mild, Sweet Italian pearl onions with a flattened, saucer-like shape. They are washed, peeled, and quickly blanched, soon after harvesting- to be stored in Balsamic vinegar. These are often added to the Giardiniera. Use if available. They are used more to add some flavor to the pickling solution than to eat the pickled onion. Silverskin onions can be used also. If you don’t like onions, don’t add them. This recipe is versatile.
• I sometimes add other spices like celery seeds and juniper berries to the prepared pickling jar. You can play around with the spices.

Key Ingredients: Vegetables, Vinegar, Salt, Spices and Herbs.

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