Giardiniera (pickled vegetables)
Prep Time
20 mins
Chilling Time
1 d 12 hrs
Total Time
1 d 12 hrs 20 mins
This is a great recipe to make when all the summer vegetables at the end of the season. This traditional pickled vegetable makes a great condiment, salad or side dish. If you have a mandolin with a crinkle cut blade, this can be a really pretty little snack or condiment.
Course:
Appetizers/Snacks
Cuisine:
Italian
Keyword:
Vegetarian, Lunch, Great Snacks, Make Ahead, Pickles, Summer Veggies, Condiments
Servings: 2 (32-ounce) jars
Calories: 51 kcal
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.