Add a touch of Italy to your meals with Homemade Giardiniera. Enjoy this easy pickled vegetable recipe as an antipasto or on a salad or sandwich.
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. This will be great for some gifts for my foodie friends.
Do not be intimidated by the long list of ingredients.
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.
Another choice to make is how to cut the vegetables. Some versions 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.
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- 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)
- 1 quart cider vinegar
- 1 ½ cups water
- 1 cup sugar
- 2 tablespoons pickling spice
- 2 teaspoons basil
- 1 teaspoon oregano
- 1 teaspoon peppercorns
- 2 cloves garlic
- 1 teaspoon salt
- 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.
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