Giardiniera is so delicious. And it’s even more satisfying if you make it yourself. I love the jarred stuff on the grocery store shelves, but I love this homemade version even more.
Most of the vegetables come from the grocery store – fresh cauliflower, organic carrots, celery, and onions from the produce section. The banana peppers were the first peppers to arrive in our garden, so I’m still calling this Giardiniera garden-fresh.
It’s so easy to make your own. This is a quick-pickle recipe, so there’s really not much to it. Prep the veg and pack the jars. Make the brine and pour it over. Cap the jars, and refrigerate. This salad will last in the refrigerator for weeks, if you don’t eat it all before then.
This salad is great on it’s own as a snack, or served as a bright, crunchy side to a meat and potatoes meal. I like adding it to an antipasto platter or even better, an antipasto salad with a nice feta vinaigrette.
Giardiniera
Ingredients
VEGETABLES
- 1 head cauliflower
- 3 or 4 carrots
- 2 stalks celery
- 1 sweet onion
- 5 banana peppers
BRINE
- 2 cups white vinegar
- 2 cups water
- 2 T kosher salt
- 2 T sugar
SPICES AND FINISHING (per jar)
- 1/2 t whole black peppercorns
- 1/2 t red pepper flakes
- 1/4 t whole cloves
- 1 dried bay leaf
- 3 t olive oil
Instructions
- Prep veg – Core the cauliflower and break it into smallish florets. Trim and peel the carrots, and slice them into coins. Trim the celery (reserving the tops for some other dish) and slice it across the ribs. Peel and slice the onion. Cut the tops off of the banana peppers and slice across. Toss all of the veg together in a large bowl.
- Pack the jars – Add the spices to each of the jars, then pack the vegetables on top, to fill.
- Prep the brine – Heat the brine on the stove, stirring to dissolve the sugar and salt. Bring to a boil, then take off of the heat.
- Cover the veg with the brine – Once the brine has cooled slightly, pour the brine over the vegetables, to cover, then top off with olive oil.
- Refrigerate – Cap and refrigerate. Let the pickles sit in the fridge for at least a week before you try them.
Notes
