Time: 56 hours
Yield: 8 servings
Homemade Giardiniera will become a staple condiment in your kitchen before you know it! Pronounced “jar-din-air-ah,” these pickled vegetables are tangy, savory, and delicious on just about everything! Add chili flakes to your liking to make it mild or hot, and top whatever your heart desires with this scrumptious Homemade Giardiniera. It’s a uniquely tasty way to elevate your favorite meals.
Ingredients• 1/2 head cauliflower, chopped into small florets • 10 ribs celery, diced • 5 carrots, diced • 2 large red bell peppers, seeded and chopped • 1 cup green pitted olives, sliced • 4 serrano peppers, plus more to taste, sliced • 1/4 cup plus 2 tablespoons kosher salt, divided • 1/2 teaspoon dried oregano • 1/2 teaspoon coriander seeds • 1/4 teaspoon yellow mustard seeds • 1/4 teaspoon fennel seeds • 1/4 teaspoon black peppercorns • 1/4 teaspoon red chili flakes, optional, for hot giardiniera • 1/8 teaspoon celery seeds • 1 bay leaf • 1 clove garlic, cut in half • 4 cups water • 4 cups white wine vinegar • 1 tablespoon extra virgin olive oil
Place the chopped cauliflower, celery, carrots, red bell peppers, olives, and serrano peppers into a large non-reactive pot or bowl.
Pour 1/4 cup of the kosher salt over the vegetables and enough water to cover them.
Let the vegetables soak in the saltwater for at least 6 hours and up to overnight.
Place the oregano, coriander, mustard, fennel, peppercorns, red chili flakes, celery seed, and bay leaf into a large jar.
Thoroughly rinse and drain the vegetables before adding them to the jar.
Pack the vegetables as tightly as possible into the jar before adding the garlic.
In a saucepan bring the water, vinegar, and remaining 2 tablespoons of the kosher salt to a boil.
Pour the boiling brine over the vegetables, leaving just more than 1/2 inches of headspace from the top.
Pour the olive oil over the top of the brine.
Wipe the rims with a wet paper towel and seal the jars.
If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge. The flavor only gets better with time so wait at least 2-3 days before eating it.
Serve as you please!