Homemade Giardiniera

Homemade Giardiniera

Crunchy pickled vegetables in a tangy brine, spiked with chile for a slow-building heat.

Total 12 hr 15 min Makes 32 oz Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Italian-American relish combines cauliflower, carrots, celery, and peppers in a salted brine before finishing in a vinegar-oil marinade with garlic and oregano. It brightens sandwiches, antipasto platters, and pasta salads, and keeps well in the refrigerator for weeks.

Ingredients

  • 1 cup cauliflower, cut into small florets
  • 1 cup carrots, sliced into thin rounds
  • 1 cup celery, sliced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 jalapeño or serrano peppers, sliced into rounds
  • 1/2 cup pearl onions, peeled and halved
  • 1/4 cup kosher salt
  • 6 cups water
  • 1 cup white vinegar
  • 1 cup vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon freshly ground black pepper

Method

  1. In a large bowl, combine the cauliflower, carrots, celery, bell peppers, jalapeños, and pearl onions.

  2. Dissolve the kosher salt in the water and pour over the vegetables, adding more water if needed to submerge them completely.

  3. Cover and refrigerate the vegetables in the brine for at least 12 hours, or overnight.

  4. Drain the vegetables thoroughly in a colander and rinse briefly under cold water; pat dry with towels.

  5. In a large jar or bowl, whisk together the vinegar, vegetable oil, garlic, oregano, red pepper flakes, and black pepper.

  6. Add the drained vegetables to the vinegar-oil mixture and toss to coat evenly, packing them into clean jars if storing.

  7. Refrigerate the giardiniera for at least 24 hours before serving to let the flavors meld.

  8. Stir or shake the jar before serving, as the oil and vinegar will separate; keep refrigerated for up to 3 weeks.

Rate this recipe

★ 4.8 (1)

Homemade Giardiniera

This Italian-American relish combines cauliflower, carrots, celery, and peppers in a salted brine before finishing in a vinegar-oil marinade with garlic and oregano. It brightens sandwiches, antipasto platters, and pasta salads, and keeps well in the refrigerator for weeks.

12 hr 15 min 32 oz 95 cal

Ingredients

  • 1 cup cauliflower, cut into small florets
  • 1 cup carrots, sliced into thin rounds
  • 1 cup celery, sliced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 jalapeño or serrano peppers, sliced into rounds
  • 1/2 cup pearl onions, peeled and halved
  • 1/4 cup kosher salt
  • 6 cups water
  • 1 cup white vinegar
  • 1 cup vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon freshly ground black pepper

Method

  1. 1

    In a large bowl, combine the cauliflower, carrots, celery, bell peppers, jalapeños, and pearl onions.

  2. 2

    Dissolve the kosher salt in the water and pour over the vegetables, adding more water if needed to submerge them completely.

  3. 3

    Cover and refrigerate the vegetables in the brine for at least 12 hours, or overnight.

  4. 4

    Drain the vegetables thoroughly in a colander and rinse briefly under cold water; pat dry with towels.

  5. 5

    In a large jar or bowl, whisk together the vinegar, vegetable oil, garlic, oregano, red pepper flakes, and black pepper.

  6. 6

    Add the drained vegetables to the vinegar-oil mixture and toss to coat evenly, packing them into clean jars if storing.

  7. 7

    Refrigerate the giardiniera for at least 24 hours before serving to let the flavors meld.

  8. 8

    Stir or shake the jar before serving, as the oil and vinegar will separate; keep refrigerated for up to 3 weeks.