Add a touch of Italy to your meals with Homemade Giardiniera. Chop up some fresh vegetables, whip up a quick flavorful brine and pack into jars.
Enjoy this easy pickled vegetable recipe on a salad or sandwich, as an antipasto, with a cheese or charcuterie tray.
Last week my CSA gave me half a cauliflower as a bonus, and I had a drawer full of carrots so my mind immediately jumped to Giardiniera, an easy Italian mixed vegetable pickle.
If you like your mixed vegetable pickles even hotter try this Hot Mixed Pickle Recipe. Or maybe try some Do Chua, a simple Vietnamese pickle.
Some versions of Giardiniera cut the carrots into long sticks more like cucumber pickles and some cut the vegetables into small bits like a relish. As you can see from the photo, I split the difference.
Ingredients for Giardiniera
Do not be intimidated by the long list of ingredients. This is a simple mix of vegetables, a brine of vinegar. sugar and salt plus some aromatic spices:
- cauliflower
- carrots
- bell peppers
- yellow onion (or pearl onions)
- jalapeno peppers (or hotter pepper)
- garlic
- apple cider vinegar
- sugar
- salt, pickling spice, basil, oregano, peppercorns
You can mix and match the vegetables and spices as you fit. I made mine a bit on the mild side with jalapeno peppers, but if you like the extra hot Chicago-style Giardiniera, use a hotter pepper.
For food safety, do not alter the ratio of water, vinegar, sugar and salt.
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Recipe
Ingredients
- ½ head cauliflower (cut into small florets)
- 1 pound carrots (cut into ½ inch diagonal slices)
- 1 pound green and/or red bell peppers (cut into long strips then cut in halves or thirds)
- 1 medium onion (cut in half, then skinny wedges)
- 3 medium jalapeno peppers (seeded and cut in thin slices)
- 2 cloves garlic (quartered)
- 1 quart apple cider vinegar
- 1 ½ cups water
- 1 cup sugar
- 2 tablespoons pickling spice
- 2 teaspoons dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon whole peppercorns
- 1 teaspoon salt
Instructions
- Cut all vegetables and combine in a large bowl.
- In a large sauce pot, combine remaining ingredients and bring to a boil.
- Reduce heat to simmer, add vegetables and cook until just tender.
- If not processing jars, continue cooking another 10-15 minutes. Scoop into jars. Let cool then refrigerate for at least 4-5 days before serving.
- To process jars: Pack vegetables into pint jars leaving ¼ inch headspace. Cover with liquid. Remove bubbles and adjust 2 piece lid. Process in boiling water canner for 20 minutes.
Notes
Sound fabulous? Share it!
Christie
I am totally going to try making this. I like the thought of customizing the veggies we enjoy eating.