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Giardiniera

Giardiniera Recipe

Rachid Yousfi
Giardiniera is not only bursting with vibrant, tangy flavors, but it’s also a healthy, versatile addition to any meal, whether you’re adding it to sandwiches, salads, or enjoying it as a snack. Making your own allows you to control the flavors and ensure it’s perfectly suited to your taste.
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Prep Time 20 minutes
Total Time 1 day
Course Side Dish
Cuisine Italy
Servings 6 servings
Calories 25 kcal

Equipment

  • Large jar or mason jars
  • Cutting board and knife
  • Large mixing bowl
  • Measuring spoons and cups
  • A saucepan for the brine
  • A spoon for stirring

Ingredients
  

  • 1 cup cauliflower florets
  • 1 cup carrots
  • 1 cup celery
  • 1 cup green bell pepper
  • 1/2 cup red bell pepper
  • 1/2 cup onion
  • 2 cloves garlic
  • 2 hot peppers
  • 1 1/2 cups white vinegar
  • 1 cup water
  • 2 tbsp salt
  • 1 tbsp sugar
  • 1 tbsp dried oregano
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 1/2 tsp celery seeds
  • 1 bay leaf

Instructions
 

  • Prepare the Vegetables: Wash and peel the vegetables as necessary. Slice the carrots, celery, peppers, and onion into bite-sized pieces. Separate the cauliflower into small florets. If using, slice the hot peppers into thin rounds. Mince the garlic.
  • Sterilize the Jars: Before starting, sterilize your jars by placing them in boiling water for 5-10 minutes, then allowing them to dry completely.
  • Prepare the Brine: In a medium saucepan, combine the white vinegar, water, salt, sugar (if using), oregano, mustard seeds, black peppercorns, celery seeds, and bay leaf. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. Once boiling, reduce the heat and simmer for 5 minutes to allow the flavors to meld together.
  • Pack the Vegetables: Layer the prepared vegetables into the sterilized jars, packing them tightly but not too tightly to allow for expansion. Add minced garlic and optional hot peppers between the layers.
  • Pour the Brine: Carefully pour the hot brine over the vegetables in the jars, ensuring they are completely submerged. Leave about 1/2-inch space at the top of the jar.
  • Seal the Jars: Wipe the rims of the jars with a clean cloth and seal with the lids. Allow the jars to cool to room temperature before refrigerating.
  • Marinate: Let the giardiniera sit in the refrigerator for at least 24 hours before eating to allow the flavors to fully develop. It’s even better if allowed to marinate for 3-4 days.

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Notes

  1. Adjust the Spice: If you prefer a milder giardiniera, reduce or omit the hot peppers. For more heat, increase the number of hot peppers or use a spicier variety like jalapeños.
  2. Quality Vegetables: Use fresh, crisp vegetables to ensure the best texture. Wilted or overly ripe vegetables will not hold up as well in the brine.
  3. Let It Marinate: Patience is key—allow the giardiniera to sit for at least 24 hours, but preferably 3-4 days for the best flavor. The longer it sits, the more the flavors develop.
  4. Experiment with Herbs: Feel free to customize the herbs used in the brine. Basil, thyme, or rosemary can add different aromatic notes to the giardiniera.
  5. Add a Touch of Sweetness: If you prefer a sweeter giardiniera, add a little extra sugar to the brine. This balances the tangy vinegar for a more mellow flavor profile.
 

Nutrition

Nutrition Facts
Giardiniera Recipe
Serving Size
 
50 g
Amount per Serving
Calories
25
% Daily Value*
Sodium
 
500
mg
22
%
Potassium
 
180
mg
5
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Vitamin A
 
750
IU
15
%
Vitamin C
 
20
mg
24
%
Calcium
 
40
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Giardiniera
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