Mediterranean Diet Homemade Giardiniera
Brighten up your meals with this Mediterranean Diet Homemade Giardiniera, a vibrant and zesty vegetable medley that embraces the bold flavors of the Mediterranean. Featuring crisp cauliflower, carrots, celery, and bell peppers, this recipe is elevated with a gentle kick from serrano peppers and a fragrant brine of white wine vinegar, olive oil, and aromatic spices like oregano, thyme, and black peppercorns. Perfectly pickled and brimming with probiotics, this easy-to-make giardiniera is a nutrient-packed, tangy topping for sandwiches, salads, or antipasto platters. With just 20 minutes of prep and a few days of marinating, you’ll have a versatile and healthy condiment that can be refrigerated for up to a month. Ideal for those following a Mediterranean diet or anyone seeking a fresh, homemade take on this Italian classic, this recipe is both wholesome and irresistible!
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Recipe Information
Ingredients
- 1 cup cauliflower florets
- 1 medium, peeled and sliced carrot
- 1 medium, sliced celery stalk
- 1 medium, chopped red bell pepper
- 1 medium, chopped green bell pepper
- 2 sliced serrano peppers
- 2 crushed garlic cloves
- 0.25 cup kosher salt
- 4 cups water
- 1 cup white wine vinegar
- 0.5 cup olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 teaspoon black peppercorns
Instructions
In a large bowl, combine the cauliflower, carrot, celery, red and green bell peppers, and serrano peppers.
Sprinkle the vegetables with kosher salt and mix well to ensure even distribution.
Pour water over the salted vegetables and place a plate on top to keep them submerged.
Cover and refrigerate for at least 12 hours or overnight to allow the vegetables to brine.
After brining, drain and rinse the vegetables thoroughly to remove excess salt.
In a medium saucepan, combine the white wine vinegar, olive oil, garlic, oregano, thyme, and black peppercorns. Heat gently over medium-low heat until the mixture is warm, but do not boil.
Remove from heat and allow the mixture to cool slightly.
Place the rinsed vegetables into clean, sterilized jars, compacting them slightly but not too tightly.
Pour the vinegar and oil mixture over the vegetables in the jars, ensuring they are fully submerged.
Seal the jars and refrigerate for at least 48 hours to allow flavors to meld. The giardiniera can last for up to a month stored in the refrigerator.
Serve as a tangy complement to sandwiches, salads, or as part of an appetizer platter.
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26994 mg | 1174% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 14.4 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1462 mg | 31% | |
*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.
