Do you want a zesty condiment that is as colorful as it is tasty? How about trying my version of the classic Italian pickled veggie mix! It showcases colors, textures and flavors from 8 different vegetables in an herb & spice-laden brine. Enjoy it as a condiment or a crunchy snack! Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Giardiniera Giardiniera Recipe | PT40M Serves 12 Ingredients: 0.5 Head Cauliflower 10 Stalks Celery 5 Carrots 2 Large Red Bell Peppers 1 Cup Green Pitted Olives 4 Serrano Peppers 2 Teaspoon Dried Oregano 2 Teaspoon Coriander Seeds 1 Teaspoon Yellow Mustard Seeds 1 Teaspoon Fennel Seeds 1 Teaspoon Black Peppercorns 1 Teaspoon Red Chili Flakes 0.5 Teaspoon Celery Seeds 4 Bay Leaf 4 Cloves Garlic 4 Tablespoons Extra-Virgin Olive Oil 4 Cups White Wine Vinegar 4 Cups Water 2 Tablespoons Salt In a large bowl, add all the chopped veggies, 1/4 cup salt and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight. Place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can. Place the garlic each jar. Brine: In a large pot, add water, vinegar, and salt and bring to a boil. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Pour the olive oil over the top. Wipe the rims with a wet paper towel and seal the jars. If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge. The flavor only gets better with time so wait at least 2-3 days before eating it. Will keep refrigerated for 2 weeks.

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