Heart-Healthy Homemade Giardiniera
Brighten up your table with this *Heart-Healthy Homemade Giardiniera*, a fresh and flavorful Italian-inspired pickled vegetable medley that's as nutritious as it is delicious. Packed with colorful cauliflower florets, bell peppers, carrots, radishes, celery, and briny Kalamata olives, this no-cook recipe is marinated in a tangy blend of red wine vinegar, extra virgin olive oil, and bold spices like oregano and crushed red pepper flakes. Made with simple, wholesome ingredients and minimal prep time, this versatile giardiniera is perfect as a sandwich topper, salad enhancer, or snack on its own. Plus, it's low in sodium and oil, making it a heart-healthy alternative to traditional versions. Whether you're preserving your farmer's market haul or adding a zesty touch to your meals, this homemade giardiniera is sure to become a staple in your fridge!
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Recipe Information
Ingredients
- 1 cup Cauliflower florets
- 1 cup, sliced Carrots
- 1 cup, sliced Celery
- 1 cup, chopped Red bell pepper
- 1 cup, chopped Yellow bell pepper
- 0.5 cup, sliced Radishes
- 0.5 cup, halved and pitted Kalamata olives
- 4 cloves, minced Garlic
- 2 cups Red wine vinegar
- 1 cup Water
- 0.5 cup Extra virgin olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 teaspoon, freshly ground Black pepper
Instructions
Begin by preparing the vegetables: wash and chop the cauliflower into small florets, slice the carrots and radishes, and chop the celery, red bell pepper, and yellow bell pepper into small pieces.
In a large bowl, combine the cauliflower, carrots, celery, red bell pepper, yellow bell pepper, radishes, and Kalamata olives.
In a medium saucepan, combine the red wine vinegar, water, extra virgin olive oil, garlic, dried oregano, dried thyme, crushed red pepper flakes, and freshly ground black pepper. Stir to mix thoroughly.
Place the saucepan over medium heat and warm the mixture gently while stirring until it just begins to simmer. Remove the saucepan from heat immediately—do not let it boil.
Pour the warm vinegar mixture over the vegetable mixture in the bowl, making sure all the vegetables are submerged in the brine.
Let the vegetables marinate in the brine for at least 8 hours in the refrigerator, or preferably overnight, to allow the flavors to meld and the vegetables to become slightly pickled.
Before serving, give the giardiniera a good stir. Transfer to glass jars for storage. It can be kept refrigerated for up to 2 weeks.
Serve as a condiment with sandwiches, salads, or on its own as a tangy, crunchy snack.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2220 mg | 96% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 24.3 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2040 mg | 43% | |
*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.
