Sugar-Free Homemade Giardiniera
Bright, bold, and packed with garden-fresh crunch, this Sugar-Free Homemade Giardiniera is the ultimate tangy condiment to elevate your favorite dishes. Featuring an array of vibrant vegetables—cauliflower, carrots, celery, bell peppers, and jalapeños—this recipe is brimming with natural goodness and perfectly balanced with a zesty vinegar brine infused with oregano, garlic, and red pepper flakes. Unlike store-bought versions, this healthy, sugar-free giardiniera lets you indulge guilt-free while still delivering incredible flavor. Whether you're topping your sandwiches, mixing it into salads, or serving it as a snackable side, this easy-to-make, refrigerator-friendly recipe (ready in just a few days!) is a true pickled perfection. Perfect for meal prep lovers and those seeking refined-sugar-free options, this homemade giardiniera is a pantry essential you’ll want to keep on hand!
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Recipe Information
Ingredients
- 1 cup Cauliflower florets
- 1 cup Carrots
- 1 cup Celery
- 1 cup Red bell pepper
- 1 cup Green bell pepper
- 2 medium Jalapeños
- 4 cloves Garlic
- 0.25 cup Kosher salt
- 4 cups Water
- 2 cups White vinegar
- 1 tablespoon Dried oregano
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Black peppercorns
- 0.5 cup Olive oil
Instructions
1. Begin by preparing the vegetables: chop the cauliflower into small florets, slice the carrots and celery into thin sticks, dice the red and green bell peppers, and slice the jalapeños into rings.
2. Peel and thinly slice the garlic cloves.
3. In a large bowl, combine the cauliflower, carrots, celery, bell peppers, and jalapeños. Sprinkle the vegetables with the kosher salt.
4. Pour 4 cups of water over the vegetables, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 12 hours or overnight to allow the flavors to meld and the vegetables to soften slightly.
5. Drain and rinse the vegetables in cold water to remove excess salt.
6. In a medium saucepan, combine the white vinegar, oregano, crushed red pepper flakes, and black peppercorns. Bring to a boil over medium-high heat and then remove from the heat to cool slightly.
7. Pack the drained vegetables and garlic slices tightly into clean, sterilized glass jars.
8. Pour the vinegar mixture over the vegetables in the jars, leaving about 1/2 inch of space at the top.
9. Top each jar with olive oil to create a seal on top of the pickling liquid.
10. Seal the jars with lids and refrigerate. Allow the giardiniera to marinate for at least 48 hours before enjoying, although flavor will improve over the next week.
11. Store the giardiniera in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 27110 mg | 1179% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 21.4 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2272 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.
