Giardiniera (pickled vegetables)
Giardiniera is a delightful combination of pickled vegetables. If you have a mandolin with a crinkle cut blade, this can be a really pretty little snack or condiment.
Jump to Recipe (or scroll for photos and riveting information...)Giardiniera (pickled vegetables)
- Prep Time: 20 m
- Chilling Time: 1 day 12 h
- Total Time: 1 day 12 h 20 m
- Servings: 2(32-ounce) jars
Ingredients
- 4 serrano peppers sliced
- 4 large carrots crinkle cut
- 8 radishes crinkle cut
- 1 English cucumber crinkle cut
- 1 red pepper large dice
- ½ yellow onion large dice
- ½ head cauliflower broken into florets
- ½ cup salt
- 1½ cups white vinegar
- 3 tablespoons sugar
- 2 teaspoons oregano
- 1 teaspoon dried thyme
- ½ teaspoon celery seeds
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1½ cups olive oil or canola oil
Instructions
- Combine all the vegetables in a large bowl. Toss with the salt and then cover with water. Cover and refrigerate the vegetables for 12 hours.
- Drain the vegetables and rinse them several times with cold water to wash off the salt. Let them sit in a colander while you make the brine.
- Combine the vinegar, sugar, oregano, thyme, celery seeds and peppercorns in a large bowl, whisking to dissolve the sugar. Add the olive oil and whisk to emulsify. Add the vegetables to the brine and toss to evenly coat all the vegetables. Place a bay leaf in each jar and then pack the jars with the vegetables. Pour the remaining brine into the jars to cover the vegetables. Screw the lids on the jars and refrigerate for 24 to 48 hours before serving. Store the picked vegetables in the refrigerator and consume within 3 to 4 weeks.
Nutrition Facts
Giardiniera (pickled vegetables)
Amount Per Serving
Calories 51
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Sodium 3555mg148%
Potassium 167mg5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 2820IU56%
Vitamin C 20.8mg25%
Calcium 24mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Is this saying you need 16 quart jars? Seems like a lot
Yikes – that would be a lot! So sorry. That is a complete typo and I’ve fixed it. It should be 2 (32-ounce) jars. Thanks for letting me know.
ML
why so much salt? what does it do to the veggies?
The salt is used in the brine to pickle the vegetables.
Can I water bath these or pour hot brine over them to seal for longer shelf life ?
Hi Norm. Yes, you can pour hot brine over the vegetables and hot water bath can these for 10 minutes. Let them cool and make sure all lids sealed properly before storing for longer shelf life.