Author Notes
This recipe is for the Italian version of Giardiniera, or Italian pickled vegetables...pronounced {jar din nair ah}...and is more of an antipasto vs. the Chicago version which is more of a relish/condiment.
The recipe can be followed loosely...you can get creative with the veggies you use. Some great additions, which I didn't have on hand when I made this, would be eggplant, pearl onions, celery, or fennel.
Enjoy these tangy, salty bits of vegetables on salads, or sandwiches...or simply to snack on as is. —the parsley thief
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Ingredients
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1
head of cauliflower, cut into small florets
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1
red bell pepper, large diced
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1
yellow bell pepper, large diced
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1
bunch carrots, cut into rounds, or strips
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1
medium jicama, medium diced
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6
cloves of garlic
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red pepper flakes, to taste
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several sprigs of fresh dill
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10
whole peppercorns
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2 cups
white vinegar
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2 cups
water
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4 tablespoons
kosher salt
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olive oil
Directions
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Prepare all the vegetables & place them in a mixing bowl. Toss to combine.
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Make sure your glass jars are thoroughly clean, either by boiling them in water, or washing them well with very hot water. Into the bottom of each jar, add a few cloves of garlic, some of the peppercorns, a few dashes of red pepper flakes & a few sprigs of fresh dill. How much depends on what size jar you are using. Larger jars should get more, smaller jars should get less.
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Fill each jar with the raw vegetables, nearly to the top. Press down gently, as you fill them, to fit in as much as you can.
In a glass measuring cup, combine the vinegar, water & salt. Whisk until the salt is dissolved. Pour the liquid evenly between each jar, until filled within a 1/2" of the lid. Depending on what jars you are using, it may be necessary to make some more brine. Pour a 1/2" layer of olive oil into each jar & seal tightly.
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Let the jars sit in a cool, dry place for at least 2 weeks. Once opened, they can be enjoyed for months in the refrigerator.
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