Ingredients
– 3/4 pound cauliflower florets
– 1/2 pound firm carrots sliced on bias
– 2 firm celery stalks sliced on bias into 2-inch pieces
– 1/4 pound whole peeled pearl or small cipollini onions
– 1 red bell pepper sliced into strips or 1-inch rectangles
– 1 cup white wine vinegar
– 1 cup distilled white vinegar
– 1 cup spring or filtered water
– 1 tablespoon kosher salt
– 1 tablespoon sugar
– 1/2 teaspoon whole black peppercorns
– 1/2 teaspoon red pepper flakes
– 1/4 teaspoon whole cloves
– 1/4 teaspoon whole juniper berries
– 1 dried bay leaf
– 3 tablespoons extra-virgin olive oil (typically 1 tablespoon per jar)
Instructions
1-Prepare vegetables by washing and chopping them as specified.
2-Heat the brine mixture and boil for 3 minutes.
3-Steep vegetables briefly in the hot brine.
4-Pack into jars with spices.
5-Add brine and oil, then seal and invert jars.
6-Refrigerate after 24 hours and wait a week for full flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Cut vegetables uniformly for even pickling and attractive presentation – aim for similar sizes so everything pickles at the same rate
🌶️ Adjust the heat level by varying red pepper flakes or adding pepperoncini for spicier giardiniera that suits your taste preference
⏰ Be patient with the curing process – while giardiniera can be eaten after 24 hours, the full week of refrigeration develops deep, complex flavors that make it truly authentic
- Prep Time: 20 minutes
- Curing Time: 1 week
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Italian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 3g
- Sodium: 480mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg