📝 About This Recipe
This vibrant, crunchy medley of garden-fresh vegetables captures the essence of an Italian summer in a jar. Bathed in a tangy, herb-infused brine with a subtle kick of chili, this giardiniera offers a sophisticated balance of acidity and crunch that cuts through rich meats and cheeses. It is an essential pantry staple that transforms simple sandwiches into gourmet meals and elevates any charcuterie board with its bright, jewel-toned colors.
🥗 Ingredients
The Vegetable Medley
- 1 medium head Cauliflower (cut into bite-sized florets)
- 3 large Carrots (peeled and sliced into 1/4-inch rounds)
- 4 stalks Celery (sliced into 1/2-inch pieces)
- 1 Red Bell Pepper (seeded and chopped into 1-inch squares)
- 1 Green Bell Pepper (seeded and chopped into 1-inch squares)
- 2 Fresno Chili or Jalapeño (sliced into thin rings for heat)
- 1 cup Pearl Onions (peeled; or 1 small white onion, chopped)
The Pickling Brine
- 3 cups White Wine Vinegar (at least 5% acidity)
- 3 cups Water (filtered is best)
- 1/4 cup Kosher Salt (non-iodized to keep brine clear)
- 2 tablespoons Granulated Sugar (to balance the sharp acidity)
Aromatics and Spices
- 6 Garlic Cloves (peeled and smashed)
- 2 teaspoons Dried Oregano (preferably Sicilian or Mexican)
- 1 tablespoon Yellow Mustard Seeds
- 1 teaspoon Black Peppercorns (whole)
- 3-4 Bay Leaves (dried)
- 1/4 cup Extra Virgin Olive Oil (added to the top of jars for richness)
👨🍳 Instructions
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1
Wash all vegetables thoroughly. Break the cauliflower into small, uniform florets and slice the carrots, celery, and peppers into bite-sized pieces to ensure even pickling.
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2
In a large glass bowl, toss all the chopped vegetables together with the sliced chilies and pearl onions until well combined.
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3
In a large non-reactive stainless steel saucepan, combine the white wine vinegar, water, kosher salt, and sugar.
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4
Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the salt and sugar are completely dissolved.
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5
Once boiling, add the cauliflower and carrots to the pot first. Simmer for exactly 2 minutes; these are the heartiest vegetables and need a head start.
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6
Add the remaining vegetables (celery, peppers, onions) to the boiling brine. Simmer for an additional 2 minutes. The vegetables should still be crisp-tender, not soft.
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7
Turn off the heat. Using a slotted spoon, pack the hot vegetables into sterilized quart-sized glass jars, leaving about 1 inch of headspace at the top.
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8
Evenly distribute the smashed garlic, mustard seeds, peppercorns, dried oregano, and bay leaves among the jars.
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9
Carefully pour the hot brine over the vegetables in each jar, ensuring they are completely submerged. Leave 1/2 inch of headspace.
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10
Run a clean plastic spatula or bubble remover tool around the inside of the jars to release any trapped air bubbles.
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11
Top each jar with a tablespoon of extra virgin olive oil. This creates a flavorful seal and adds a traditional Italian finish.
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12
Wipe the rims of the jars with a clean, damp cloth. Screw on the lids until finger-tight.
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13
Allow the jars to cool to room temperature on the counter. Once cool, transfer to the refrigerator.
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14
For the best flavor development, let the giardiniera marinate in the fridge for at least 48 hours before opening.
💡 Chef's Tips
Use the freshest, firmest vegetables available; avoid any that are soft or bruised as they will lose their crunch in the brine. If you prefer a 'Chicago-style' giardiniera, chop the vegetables much smaller and substitute half the brine with a neutral oil after the initial pickling. Always use non-reactive pots (stainless steel or enamel) to avoid a metallic taste when working with high-acidity vinegar. For a colorful jar, try using a mix of orange and yellow bell peppers alongside the red ones. Do not skip the 48-hour resting period; the flavors need time to permeate the dense cauliflower and carrots.
🍽️ Serving Suggestions
Serve alongside a classic Italian sub or muffuletta sandwich for a bright, acidic crunch. Arrange on a charcuterie board with sharp Provolone, Genoa salami, and crusty ciabatta bread. Finely chop the pickled vegetables and mix them into a cold pasta salad for an instant flavor boost. Pair with a crisp, dry white wine like Pinot Grigio or a cold Italian pilsner to complement the vinegar's tang. Use the leftover pickling brine in place of vinegar for a zesty homemade vinaigrette.