Giardiniera: A Vibrant Italian Pickled Vegetable Medley
Giardiniera, an Italian-inspired pickled vegetable recipe, is a delightful way to preserve seasonal produce while adding a burst of tangy flavor to your meals. Traditionally crafted from an assortment of vegetables like cauliflower, carrots, celery, and peppers, this colorful medley is steeped in a vinegar-based brine infused with herbs and spices. The result is a versatile condiment that embodies the essence of Italian cuisine, blending bold, zesty notes with a satisfying crunch. Giardiniera is perfect for topping sandwiches, enhancing charcuterie boards, or serving as a standalone antipasto.
Creating homemade giardiniera is both straightforward and customizable, allowing you to tailor it to your taste preferences. Start by chopping your favorite vegetables into bite-sized pieces. The brine, a key component of the recipe, can be seasoned with garlic, chili flakes, oregano, and bay leaves to achieve the perfect balance of acidity and spice. For those who enjoy heat, incorporating jalapeños or red chili peppers can elevate the flavor profile, making it a delightful accompaniment to a variety of dishes.
In Portuguese cuisine, pickled vegetables like giardiniera are a popular accompaniment to rich and hearty dishes. The tangy crunch provides a perfect contrast to classics such as bacalhau (salt cod) and carne alentejana, cutting through the richness with its bright, acidic notes. It is often served alongside grilled meats, seafood, or even as part of petiscos, the Portuguese equivalent of tapas, to add layers of flavor and texture. Giardiniera’s versatility and vibrant taste make it a welcome addition to both Mediterranean and Iberian-inspired meals.
Once prepared, giardiniera needs time to develop its flavors, typically requiring a few days of refrigeration to reach its peak. Stored in jars, it can last for weeks, offering a convenient and flavorful addition to meals. Whether used as a tangy topping for Italian beef sandwiches or paired with cheese and crackers, giardiniera adds a punch of flavor that transforms simple dishes into gourmet experiences. This recipe celebrates the art of pickling, ensuring that the vibrant taste of fresh vegetables can be enjoyed year-round.
Pickled Vegetables – Learn how to make Giardiniera
Ingredients
- 1 cauliflower, cut into 1 inch pieces
- 1 carrot, peeled & sliced into 1/2 inch pieces
- 1 celery stalk, cut into 1/2 inch pieces
- 1-2 hot peppers, such as jalapenos, serranos, etc, cut into 1/2 inch pieces
- 2 green onions, cut into 1-2 inch pieces
- 200 ml white wine vinegar
- 200 ml fruit vinegar
- 400 ml water
- 2 tbsp sea salt or diamond crystal kosher salt
- 2 tbsp sugar
Seasonings – try ou different combinations
Jar 1
- 1-2 bay leaf, per jar
- 5-10 black peppercorns, per jar
- 1/2 tsp mustard seeds, per jar
- 5-10 coriander seeds, per jar
Jar 2
- 1-2 bay leaf, per jar
- 5-10 white peppercorns, per jar
- 1/2 tsp mustard seeds, per jar
- 5-10 coriander seeds, per jar
- 5-10 cumin seeds, per jar
Jar 3
- 1-2 bay leaf, per jar
- 5-10 white peppercorns, per jar
- 1/2 tsp mustard seed, per jar
- 5-10 coriander seeds, per jar
- 1 tsp fresh thyme leaves, per jar
Equipment
- 3 medium sized jars size: ~2 cups/450ml; sterilize by submerging for 10 minutes in boiling water
Instructions
- Sterilize the jars. Bring a pot of water to a boil. Using tongs submerge the jars in the boiling water for 10 minutes. Remove from the boiling water with the tongs.
- Cut up all of the vegetables.
- In a bowl mix the vinegars, water, salt, and sugar. Stir until the salt and sugar are dissolved.
- In each jar pack with a variety of vegetables and the seasonings.
- Experiment with more peppers in one jar and less than another to adjust the spiciness; or remove all together if you do not enjoy spicy foods.
- After the jars are packed with the vegetables, fill with the water and vinegar liquid to the top.
- Screw on a lid, not overly tight, and place in the fridge.
- Let the vegetables pickle for at least a week. After a week enjoy.
- Since these are not steamed sealed these will last for 3-4 weeks if stored properly.