Homemade Giardiniera Pickles (Italian Pickled Vegetables)
Homemade Giardiniera Pickles, also known as Italian Pickled vegetables, are a staple in my fridge all summer long and a great way to preserve the harvest or farmer’s market haul! Enjoy these pickles on their own straight out of the jar or as a tangy and sweet side dish to rich meals.
- Prep time
- 20 min
- Cook time
- 67 hr 26 min
- Yield
- 25 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup White vinegar
- 1 cup White wine vinegar (- see note)
- 2 cups Water
- 2 tbsp Kosher salt, pickling salt or sea salt
- 3-4 tsp White sugar (- Use more or less if you prefer)
- 1 Small head of cauliflower (- Or half a large head)
- 3-4 Celery stalks
- 3-4 Persian cucumbers
- 8-10 Mini carrots (- Or 3-4 regular-sized carrots)
- 3-4 Garlic cloves (- Peeled)
- 2-3 Dill sprigs
- 1 tsp Mustard seeds
- 1 tsp Coriander seeds
- 1 tsp Black peppercorns
- 1 Bay leaf
Instructions
- 1
Prepare the pickling liquid. Combine both kinds of vinegar with the water, salt and sugar in a large bowl or measuring cup. Using a whisk, stir well to dissolve.
- 2
Cut the vegetables. Prepare your vegetables by cutting them into bite-sized pieces. Baby carrots can be kept whole or cut.
- 3
Pack the jars. To a clean glass jar, add the garlic cloves, dill and spices. Pack the jars down with vegetables. Use a cocktail muddler or spoon to press down. Make sure the jar is full with vegetables to the top, leaving about ½ of head space.
- 4
Add the brine. Carefully pour the pickling solution into the prepared jar. Tap the jar a few times to release any air bubbles. Make sure the brine is covering the vegetables all the way. Cover with a tight-fitting lid. Place it in the refrigerator and allow it to pickle for 4-5 days.