Description
How to make giardiniera, a tangy Italian condiment made with oil and vinegar and garden vegetables! Use a mix of garden veggies, hot peppers, garlic, and spices, and marinate in vinegar and olive oil. Makes a great hostess gift!
Ingredients
Units
Veggies and Brine
- 1 cup red bell pepper, chopped in chunks
- 1 cup carrots, cut in chunks
- 1 rib celery, cut in one inch chunks
- 1 cup fennel bulb, chopped (or use more celery ) 4 ounces
- 2–6 chili peppers, serrano peppers, jalapenos, any spicy pepper will work!
- 1 cup cauliflower, florets 9 ounces
- 4 cloves garlic, thinly sliced or slivered
- 1/2 cup (5 ounces) salt kosher mineral salt
- filtered water
Marinating Vinaigrette
- 1 cup white wine vinegar, preferred but can use white vinegar- may need to adjust the brine with more water
- 1/2 cup filtered water
- 1/2 cup olive oil
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1/2 teaspoon celery seeds
- 1/2 teaspoon fennel seeds, crushed
- 2 bay leaves
- 1/2 teaspoon black peppercorns, whole or coarsely ground
- 1 teaspoon sugar
optional additions: green olives, juniper berries, fresh green beans
Instructions
- Chop veggies into bite-sized pieces. Alternatively, you can cut them into larger chunks or dice them into uniform small pieces to use as a relish.
- Mix veggies with salt and cover with filtered water. Place a small plate inside the bowl to keep the vegetables submerged. Cover and let sit 24- 48 hours at room temperature. Salting removes water from the veggies, making the vegetables crisp.
- Rinse vegetables thoroughly in a colander with cool water. Drain and transfer to a bowl.
- Add vinegar, water, olive oil, oregano, and all the spices: red pepper flakes, celery seeds, fennel seeds, bay leaves, peppercorns and sugar. Combine the mixture together and transfer to a jar that seals tight. Pack the veggies in so they are tucked under the brine.
- If you need more liquid to cover the veggies add equal parts vinegar and water to top off. Refrigerate for at least 3 days before eating for the best flavor!
Notes
It is normal for olive oil to congeal when refrigerated. Just leave it at room temperature for about 20 minutes to return to normal.
Giardiniera will last for a month or more in the fridge.
This recipe makes roughly 6 cups large chopped and 4 cups if diced small.
We opt for no onions as they can sometimes make the veggies bitter.
Nutrition
- Serving Size: 1/4 cup
- Calories: 67
- Sugar: 1.6 g
- Sodium: 391.7 mg
- Fat: 5.8 g
- Saturated Fat: 0.8 g
- Carbohydrates: 3.6 g
- Fiber: 1.3 g
- Protein: 0.7 g
- Cholesterol: 0 mg