Giardiniera Recipe
Italian · Condiment · 30 min total
Giardiniera is a classic Italian pickled vegetable relish, perfect for adding a tangy, crunchy kick to sandwiches, salads, or antipasto platters. This recipe yields a crisp, flavorful mix of cauliflower, carrots, celery, and bell peppers in a vinegar brine with herbs and spices.
20
min prep
min prep
10
min cook
min cook
16
servings
servings
45
kcal/serving
kcal/serving
Ingredients
- 1 small cauliflower, cut into small florets (about 2 cups)
- 2 carrots, peeled and sliced into 1/4-inch rounds
- 2 celery stalks, sliced into 1/4-inch pieces
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup kosher salt
- 4 cups water
- 2 cups white vinegar
- 1/2 cup olive oil
- 2 tablespoons sugar
- 2 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black peppercorns
Instructions
- In a large bowl, combine cauliflower, carrots, celery, and bell peppers. Sprinkle with kosher salt and toss to coat. Cover with water and let sit for 2 hours at room temperature. Drain and rinse well.
- In a large pot, combine 4 cups water, vinegar, olive oil, sugar, garlic, oregano, red pepper flakes, and black peppercorns. Bring to a boil over high heat, stirring to dissolve sugar.
- Add the drained vegetables to the pot and return to a boil. Cook for 2 minutes, then remove from heat.
- Using a slotted spoon, transfer vegetables to sterilized jars or a large bowl. Pour the hot liquid over the vegetables to cover completely. Let cool to room temperature.
- Cover and refrigerate for at least 24 hours before serving to allow flavors to meld. Giardiniera will keep in the refrigerator for up to 1 month.
Tips
- For a milder giardiniera, reduce or omit the red pepper flakes.
- Serve as a topping for Italian beef sandwiches, hot dogs, or mixed into salads.
- Store in airtight containers; the flavor improves over a few days.
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