Giardiniera Sweet and or Hot Pickled Vegetables
Transform your meals with the vibrant crunch and bold flavors of homemade Giardiniera, a versatile pickled vegetable medley that’s perfect for charcuterie boards, sandwiches, salads, or even as a zesty snack. This customizable recipe offers the option for sweet or spicy variations, featuring a mix of crisp cauliflower, carrots, celery, bell peppers, and hot peppers for a fiery kick, balanced by briny green olives and aromatic herbs like oregano and garlic. Soaked in a tangy vinegar brine and finished with a splash of olive oil, this easy-to-make Italian classic infuses layers of flavor in just a few days of refrigeration. Whether you prefer it mildly sweet, moderately spicy, or packing heat, this giardiniera bursts with garden-fresh goodness and makes the perfect refrigerator staple for up to four weeks.
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Recipe Information
Ingredients
- 4 cups Cauliflower florets
- 2 cups Carrots, sliced into thin rounds
- 1 cup Celery, sliced
- 1 cup Red bell pepper, diced
- 1 cup Hot peppers (e.g., jalapeños or serranos), sliced (optional based on spice preference)
- 1 cup Green olives, sliced
- 1 cup Kosher salt
- 2 cups White vinegar
- 2 cups Water
- 2 tablespoons Granulated sugar
- 4 cloves Garlic cloves, sliced
- 2 teaspoons Dried oregano
- 1 teaspoon Crushed red pepper flakes (optional for added heat)
- 1 teaspoon Black peppercorns
- 0.5 cup Olive oil
Instructions
Rinse and chop all vegetables into bite-sized pieces. Set them aside in a large mixing bowl.
Sprinkle the vegetables with kosher salt and fill the bowl with enough cold water to submerge them. Let the vegetables soak for 4-6 hours in the refrigerator to draw out excess moisture.
Drain and thoroughly rinse the vegetables under cold running water to remove the salt. Allow them to drain completely while you prepare the pickling liquid.
In a medium saucepan, combine the white vinegar, water, granulated sugar, sliced garlic, dried oregano, crushed red pepper flakes (if using), and black peppercorns. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes to infuse the flavors.
Place the drained vegetables and sliced olives into sterilized jars, packing them tightly but leaving about 1/2 inch of space at the top.
Carefully pour the hot pickling liquid over the vegetables in the jars, covering them completely. Add olive oil to top off the jars, ensuring the vegetables are fully immersed in the liquid.
Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 48 hours to allow the flavors to meld.
Store the giardiniera in the refrigerator for up to 4 weeks. Shake the jar periodically to distribute the olive oil and seasonings evenly.
Nutrition Facts
Calories |
105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6971 mg | 303% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.7 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 177 mg | 4% | |
*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.
