Spring Giardiniera
Brighten up your table with the irresistible crunch and tangy zest of Spring Giardiniera, a vibrant medley of pickled seasonal vegetables perfect for springtime snacking or garnishing. This quick-pickled recipe combines crisp carrots, asparagus, radishes, sugar snap peas, and cauliflower florets with aromatic garlic, black peppercorns, and mustard seeds, all bathed in a flavorful brine of white vinegar, water, and a hint of sweetness. Ready in just 40 minutes of prep and cooking (though it develops its full flavor after 48 hours in the fridge), this homemade giardiniera is a brilliant way to preserve fresh produce while adding a punch of tang to salads, sandwiches, and charcuterie boards. Easy to make and bursting with texture and zing, this refrigerator pickling recipe is ideal for anyone looking to embrace spring's bounty.
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Recipe Information
Ingredients
- 2 cups Carrots, peeled and cut into thin sticks
- 1 cup Asparagus, trimmed and cut into 2-inch pieces
- 1 cup Radishes, thinly sliced
- 1 cup Sugar snap peas, trimmed
- 1.5 cups Cauliflower florets
- 4 cloves Garlic cloves, peeled and thinly sliced
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 2 leaves Bay leaves
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 2 cups White vinegar
- 2 cups Water
- 2 tablespoons Granulated sugar
- 2 tablespoons Kosher salt
Instructions
Prepare the vegetables by washing, peeling, and cutting them into the noted sizes. Set them aside in a large bowl.
In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring this mixture to a simmer over medium heat, stirring until the sugar and salt dissolve completely.
Once the brine is ready, add the garlic, black peppercorns, mustard seeds, bay leaves, and crushed red pepper flakes (if using). Allow the aromatics to simmer in the brine for about 2 minutes.
Place the prepared vegetables into clean glass jars, packing them tightly but leaving about 1/2 inch of headspace at the top. Divide the brine evenly among the jars, ensuring all vegetables are submerged.
Let the jars cool to room temperature before sealing the lids securely.
Refrigerate the giardiniera for at least 48 hours for optimal flavor development. Shake the jars gently every 12-24 hours to distribute the brine evenly.
Serve chilled as part of an appetizer spread, on sandwiches, or as a tangy topping for your favorite dishes. The giardiniera can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4072 mg | 177% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 66.1 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3839 mg | 82% | |
*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.
