Italian Pickled Vegetables (Giardiniera)
Made with fresh vegetables, vinegar, and spices, Italian Pickled Vegetables (Giardiniera) is the perfect crunchy topping for salads, sandwiches, antipasto platters and more!
Equipment
- 3 16 oz. canning jars OR (2) 24 oz. canning jars
- sauce pan
Ingredients
- 4 cups cauliflower florets approx. 1 small head
- 3/4 cup sliced carrot approx 1 large carrot
- 3/4 cup sliced celery
- 3/4 cup sliced red bell pepper
- 1/2 yellow onion sliced
- 2 garlic cloves
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 2 1/4 cup water
- 2 1/4 cup distilled white vinegar bottle should say 5% acidity
- 2 tablespoons pickling/canning salt
Instructions
- Divide the vegetables (cauliflower, carrot, celery, red bell pepper, onion, garlic) and seasonings (coriander seeds, black peppercorns, mustard seeds, dried oregano, bay leaves) among the canning jars.
- In a sauce pan, bring water, vinegar, and pickling/canning salt to a boil, stir. When the salt has dissolved, pour the liquid over the vegetables in the jars (I like to transfer the liquid to a measuring cup for easy pouring).
- Set on counter to cool. Once room temperature, place lids on and refrigerate. Let the pickling do its magic for about 2-3 days before eating. Enjoy!
Notes
- Using best practices, the giardiniera should last 1-2 months in the refrigerator.
- If desired, add sliced jalapeno to make it spicy.
Tried this recipe?Let us know how it was!