Giardiniera Angelina
Bursting with vibrant colors and tangy flavor, Giardiniera Angelina is a classic Italian pickled vegetable medley that's as versatile as it is delicious. This recipe combines crisp cauliflower florets, crunchy carrots, celery, sweet peppers, briny green olives, and garlic with a perfectly balanced brine infused with white vinegar, oregano, thyme, and optional red pepper flakes for a touch of heat. The vegetables are salt-cured to enhance their crunch before being preserved in jars of aromatic brine, creating a zesty, homemade pantry staple. Perfect as a sandwich topping, antipasto accompaniment, or a snack on its own, this make-ahead dish benefits from a marination process that allows the flavors to intensify the longer it sits. Whether you're elevating your Italian sub or crafting a gourmet appetizer spread, Giardiniera Angelina is sure to become a flavorful go-to in your kitchen.
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 1 cup Carrots, sliced into thin rounds
- 1 cup Celery, sliced into thin strips
- 1 cup Red bell pepper, sliced into strips
- 0.5 cup Green olives, halved or sliced
- 4 cloves Garlic cloves, thinly sliced
- 2 tablespoons Kosher salt
- 2.5 cups White vinegar
- 2.5 cups Water
- 2 tablespoons Sugar
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 1 teaspoon Black peppercorns
- 4 tablespoons Extra-virgin olive oil (for serving)
Instructions
Prepare the vegetables: Wash and chop the cauliflower, carrots, celery, and bell pepper into bite-sized pieces, then place them into a large bowl with the sliced olives and garlic.
Create a salt soak: Sprinkle the kosher salt over the vegetables and toss to coat evenly. Cover the bowl with a plate or plastic wrap, then let it sit for 6-8 hours (or overnight) in the refrigerator to draw out moisture.
Rinse and drain: After soaking, rinse the vegetables thoroughly under cold water to remove excess salt. Drain well and set aside.
Prepare the brine: In a medium saucepan, combine white vinegar, water, sugar, oregano, thyme, red pepper flakes (if using), and black peppercorns. Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes.
Pack the jars: Distribute the rinsed vegetables evenly into sterilized glass jars, leaving about 1/2 inch of space at the top. Pour the hot brine over the vegetables, fully submerging them, but leave a small amount of headspace in each jar.
Seal the jars: Place lids on the jars and tighten until just finger-tight. Allow the jars to cool to room temperature before transferring them to the refrigerator.
Refrigerate and marinate: Let the Giardiniera marinate in the refrigerator for at least 48 hours before serving to allow the flavors to meld. The flavor will intensify the longer it marinates.
Serve: Before serving, drizzle the Giardiniera with olive oil for extra flavor. Enjoy it as a topping for sandwiches, as part of an antipasti platter, or as a standalone snack!
Nutrition Facts
Calories |
1109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5824 mg | 253% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 51.9 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2800 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
