Homemade Giardiniera (Italian Pickled Vegetables)
This homemade giardiniera recipe is a bright, zingy, and zesty mix of Italian pickled vegetables. It is easy to make and super versatile.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 head cauliflower (chopped into small florets)
- 8 ribs celery (1/2-inch slices)
- 6 carrots (1/2-inch slices)
- 4 large red bell peppers (seeded and 1-inch pieces)
- 16 oz pepperoncinis (drained)
- 16 oz cocktail onions (drained)
- 4 oz pimento stuffed green olives (drained)
- 12 clove garlic
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp fennel seeds
- 1/4 tsp yellow mustard seeds
- 1/4 tsp black peppercorns
- 1/4 tsp red chili flakes
- 1/8 tsp celery seeds
- 1 bay leaf
- 4 cup white wine vinegar
- 4 cup water
- 2 tbsp kosher salt
Instructions
- 1
Transfer chopped cauliflower, celery, carrots and bell peppers to a large container. Sprinkle 1/4 cup kosher salt over the vegetables and enough cold water to cover them. Stir using both hands, cover and soak vegetables in the salt water for at least 8 hours.
- 2
Prepare the jars by making sure they are sterilized if canning. Place the herbs and spices into each of the jars.
- 3
Thoroughly rinse and drain the vegetables in a colander along with the pepperoncinis, cocktail onions and pimento stuffed green olives. Then divide between jars, packing the vegetables in as tightly as you can.
- 4
Bring the brine ingredients (white wine vinegar, water and salt) to a boil in a large pot. Using a ladle, carefully pour the hot brine over the vegetables leaving 1/2-inch headspace from the top. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
- 5
If you are not canning the giardiniera, leave at room temperature until jars are cool and transfer to refrigerator. Leave for 2 days before serving. These will keep for at least 2 weeks refrigerated.
- 6
If canning, the processing times is for high acid foods based on canning at sea level to 1000 feet (10 minutes). When processing at higher altitudes, adjust the processing time according to the below times.
- 7
Altitude in Feet >> Increase Processing Time1,001-3,000 ft above sea level = 5 min3,001 – 6,000 ft above sea level = 10 min6,001 – 8,000 ft above sea level = 15 min8,001 – 10,000 ft above sea level = 20 min
- 8
Boil the jars for 10 minutes and carefully remove from hot water bath and place on towel to catch drips. Leave overnight and then store. These will keep for 1 year.
- 9
Once a jar is opened add a little olive oil on top to "seal" it and then cover with lid and keep refrigerated.