Hot Italian Giardiniera
Bring bold, tangy flavors to your table with this homemade Hot Italian Giardiniera, a classic spicy pickled vegetable medley that’s as versatile as it is vibrant. This quick-to-prep recipe features crisp cauliflower, crunchy carrots, celery, red bell pepper, and fiery serrano peppers, all marinated in a zesty blend of white vinegar, extra virgin olive oil, dried oregano, and crushed red pepper flakes. Perfectly seasoned with garlic and black peppercorns, this traditional Italian condiment is ideal for elevating sandwiches, salads, and charcuterie boards. With just 45 minutes of prep time and a simple brining process, this refrigerator giardiniera develops its robust flavor in just a few days, making it a must-have for spice lovers and pickle enthusiasts alike. Enjoy this easy, make-ahead recipe that delivers restaurant-quality taste right from your own kitchen!
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 2 medium Carrots
- 3 Celery stalks
- 1 large Red bell pepper
- 4 Serrano peppers
- 4 Garlic cloves
- 0.25 cups Kosher salt
- 4 cups Cold water
- 2 cups White vinegar
- 0.5 cups Extra virgin olive oil
- 2 teaspoons Dried oregano
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Black peppercorns
Instructions
Chop the cauliflower florets into bite-sized pieces. Peel and thinly slice the carrots into discs. Slice the celery stalks into bite-sized pieces. Dice the red bell pepper into small cubes. Thinly slice the serrano peppers into rings (wear gloves if preferred to handle the hot peppers). Mince the garlic cloves finely and set them all aside.
In a large bowl, combine the chopped vegetables and sprinkle them with kosher salt. Pour the cold water over the vegetables, ensuring they are completely covered. Cover the bowl with plastic wrap or a lid and refrigerate for 12 to 24 hours.
After the soaking period, drain the vegetables and rinse them thoroughly under cold water to remove excess salt. Set the vegetables aside to drain completely.
In a large mixing bowl, combine the white vinegar, extra virgin olive oil, dried oregano, crushed red pepper flakes, and black peppercorns. Whisk to create a well-emulsified marinade.
Add the drained vegetables to the bowl with the marinade. Toss everything thoroughly to evenly coat the vegetables in the spicy brine.
Transfer the giardiniera mix into sterilized glass jars, pressing the vegetables down to ensure they are fully submerged in the marinade. Seal the jars tightly.
Refrigerate the jars for at least 48 hours to allow the flavors to meld. For best results, let the giardiniera marinate for 5 to 7 days before serving.
Serve as a condiment for Italian beef sandwiches, salads, or antipasto platters. Store any leftovers in the refrigerator for up to 4 weeks.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 27060 mg | 1177% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 18.3 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2017 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.
