Pickled Vegetables Recipe (Giardiniera)
This Pickled Vegetables Recipe (Giardiniera) is a tangy, crunchy delight that preserves the fresh flavors of seasonal vegetables!
Equipment
- Large Pot
- Glass jars
- Measuring cups and spoons
- Wooden Spoon
- Knife and cutting board
Ingredients
For the Pickled Vegetables:
- 3 cups small cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced red bell pepper
- 1 cup pitted green olives
- 4 tablespoons olive oil
- 4 cloves garlic, smashed
- 4 bay leaves
- 2-4 serrano chiles (adjust to taste)
- 2 teaspoons dried oregano
- 1 teaspoon celery seeds
- 1 teaspoon fennel seeds
- 1 teaspoon yellow mustard seeds
- 3 cups water
- 3 cups white vinegar
- 2 tablespoons salt
- 2 tablespoons sugar
Instructions
Instructions
- Rinse all your fresh vegetables under cold water. Cut the cauliflower into small florets, slice the carrots and celery, and chop the red bell pepper into strips.
- In a large pot, combine the water, white vinegar, salt, and sugar. Bring this mixture to a boil over medium-high heat, stirring until fully dissolved.
- Once boiling, add the smashed garlic, bay leaves, serrano chiles, oregano, celery seeds, fennel seeds, and yellow mustard seeds. Simmer for about 5 minutes.
- Carefully add the cauliflower, carrots, celery, and red bell pepper to the brine. Cook for about 2-3 minutes to slightly soften the vegetables.
- Using a slotted spoon, transfer the blanched vegetables into clean glass jars, packing them tightly.
- Ladle the hot brine over the packed vegetables, ensuring they are fully submerged.
- Seal the jars tightly with lids and let them cool to room temperature before refrigerating. For best results, let sit for at least 24 hours.
Notes
- Store in the refrigerator for up to 2 months.
- Consider processing jars in a water bath for shelf-stable preservation.
- Use clean, sterilized jars to prevent contamination.