Giardiniera – Simple and Fast Pickled Vegetables

Giardiniera which literally means “from the garden” is a economical way to use up leftover vegetables or that bag of carrots that has been lurking in the back of the fridge.

Sometimes referred to as sottaceti (under vinegar), this is a classic Italian antipasto of pickled veggies in olive oil and vinegar. However, once the idea landed in the U.S., a hot and spicy version found a permanent home on Italian meat sandwiches in Chicago and on muffuletta sandwiches in New Orleans.

I give you this simple and easy version. The pickled vegetables in a peppery brine add a wonderful piquancy to many dishes. I love this recipe that I adapted from Cook’s Illustrated because it is so simple. Other vegetables can be used such as fennel, onions, bell peppers or hot peppers. Clean out the fridge and create a masterpiece!

I like to use seasoned rice vinegar or apple cider vinegar. Either one will will create a rich flavor. For a twist, substitute white wine vinegar. Enjoy!

To spice up your antipasto platter, include these alongside your giardiniera: Olive and Tomato Antipasto, Peperonata or Marinated squash.

Giardiniera

• Time: Hands-on 30 mins: Time-to-age 3 hrs.
• Difficulty: easy
• Print

Pickled veggies perfect for a plethora of dishes.

Ingredients

• 1 head cauliflower, cut into florets
• 2 carrots, cut in 1/4 slices
• 2 stalks celery, cut in 1/4 in slices
• 4 cloves garlic, sliced
• 1/2 tsp. red pepper flakes
• 1/2 tsp. mustard seeds
• 2 cups vinegar – rice vinegar or apple cider vinegar
• 1/2 tsp black peppercorns
• 1/2 cup water
– 6 tablespoons extra virgin olive oil
• Two 1-quart jars with secure lids

Directions

1. Add cut cauliflower, carrots, celery and garlic to a large bowl and mix well.  Set aside.
2. To make the brine, put vinegar, red pepper flakes, mustard seeds, peppercorns, and water in a large pot and bring to a boil. Add the veggies and cook for only 2 minutes, so the veggies keep their crunch. Remove from heat.

3. Fill quart jars with vegetables, using a slotted spoon to remove veggies from the brine. With the end of a wooden spoon, pack down the veggies. Into each jar, pour 1 cup of the hot brine over the veggies. Then add 3 tablespoons olive oil to each jar. Screw on the lid fairly tightly and turn the jar upside down a couple of times to mix up the brine, olive oil, and veggies.
4. Losen the lid. Cool completely and then put on lids securely. Refrigerate for 3 hours before enjoying.
5. Giardiniera will last for two weeks in the fridge.
6. This simple giardiniera enhances any salad, pizza, bruschetta amd tastes great right out of the jar.
Do you have other ideas? Buon appetito!