Authentic Italian Giardiniera
Learn how to make authentic Italian giardiniera with this easy recipe. Crisp pickled vegetables in a tangy brine, perfect as a condiment or snack.
Equipment
- large bowl
- medium saucepan
- measuring cups
- measuring spoons
- knife
- cutting board
- stirring spoon
- slotted spoon
Ingredients
Vegetables
- 1 cup small cauliflower florets
- 3/4 cup carrot, cut into 1/4-inch thick coins
- 3/4 cup celery, cut into 1/4-inch thick slices
- 3/4 cup red bell pepper, seeded and cut into 1-inch pieces
- 1/2 cup serrano peppers, thinly sliced or jalapeño peppers
- 1/2 cup green olives, pitted
Brine
- 1/2 cup red wine vinegar
- 1/3 cup pure olive oil
- 2 tablespoons granulated sugar
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- Combine the cauliflower florets, carrot coins, celery slices, bell pepper pieces, sliced serrano peppers, and pitted green olives in a large heatproof bowl.
- In a medium saucepan, combine the red wine vinegar, pure olive oil, sugar, minced garlic, dried oregano, salt, and black pepper. Bring the mixture to a simmer over medium-high heat, stirring until the sugar dissolves completely.
- Carefully pour the hot vinegar brine over the vegetables and olives in the bowl. Stir the mixture thoroughly to ensure all the vegetables are evenly coated in the brine.
- Allow the mixture to cool at room temperature for about 1 hour, stirring occasionally. Then, cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours, and up to 5 days, to let the flavors meld and the vegetables crisp-tender.
- Before serving, give the giardiniera a good stir. Use a slotted spoon to transfer the pickled vegetables and olives to a serving bowl, leaving the excess brine behind. Serve chilled or at room temperature.
Notes
Let giardiniera rest at least 24 hours for best flavor. Store in refrigerator for up to 5 days.