Low Sodium Homemade Giardiniera
Brighten up your meals with this flavorful **Low Sodium Homemade Giardiniera**, a healthy twist on the classic Italian relish. This recipe packs a medley of vibrant, crisp vegetables—like cauliflower, carrots, celery, and peppers—bathed in a zesty blend of white wine vinegar, olive oil, garlic, and aromatic spices. Unlike traditional versions, this low sodium alternative uses an overnight soak with minimal salt to achieve flavor-packed vegetables without the excess sodium. Perfect as a condiment for sandwiches, a crunchy topping for salads, or a tangy addition to antipasto platters, this make-ahead recipe is easy to prepare and keeps well refrigerated for up to four weeks. Impress your palate with this guilt-free, versatile dish that delivers bold flavors with every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Cauliflower florets
- 1 cup Carrots
- 1 cup Celery stalks
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 2 small Jalapeño peppers
- 1 tablespoon Kosher salt
- 2 cups Water
- 1.5 cups White wine vinegar
- 0.5 cup Olive oil
- 3 cloves Minced garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Black peppercorns
Instructions
Chop the cauliflower, carrots, celery, red bell pepper, and green bell pepper into bite-sized pieces. Slice the jalapeños into thin rings, removing seeds if desired for less heat.
In a large bowl, combine the chopped vegetables. Add the kosher salt and cover with water. Stir to dissolve the salt.
Cover the bowl and let the vegetables soak in the salted water for 8 to 12 hours or overnight in the refrigerator. This helps infuse some flavor without excessive salt content.
After the soaking period, drain and rinse the vegetables to remove excess salt.
In a clean bowl, whisk together the white wine vinegar, olive oil, minced garlic, dried oregano, red pepper flakes, and black peppercorns.
Add the drained vegetables into the vinegar mixture and stir to coat thoroughly.
Transfer the vegetable mix and vinegar mixture into clean glass jars with lids. Ensure the vegetables are submerged in the liquid to promote even pickling.
Seal the jars and refrigerate for at least 48 hours before serving to allow flavors to blend and develop.
Store the giardiniera in the refrigerator for up to 4 weeks. Enjoy as a condiment for sandwiches, salads, antipasto platters, or as a healthy snack.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2288 mg | 99% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 21.5 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2264 mg | 48% | |
*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.
