Description
Learn how to make delicious giardiniera {pickled vegetables} with this comprehensive guide. Perfect for topping sandwiches, salads, and more
Ingredients
Scale
Ingredients List
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced bell peppers
- 1 cup pitted green olives
- 4 cloves garlic, peeled and sliced
- 2 Serrano chile peppers, sliced
- 4 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon celery seeds
- 1 teaspoon fennel seeds
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon black peppercorns
Instructions
- Prepare the Vegetables: Wash and cut all vegetables into uniform pieces. This step ensures even pickling and a consistent texture.
- Blanch the Vegetables: Blanch cauliflower and carrots in boiling water for 2 minutes, then transfer to an ice bath to cool. Blanching helps retain the vegetables’ crispness and vibrant colors.
- Prepare the Brine: Combine water, vinegar, salt, and sugar in a saucepan. Bring to a boil and stir until the salt and sugar are dissolved. The brine is essential for the pickling process, providing the necessary acidity and seasoning.
- Pack the Jars: Distribute the garlic, Serrano peppers, bay leaves, oregano, celery seeds, fennel seeds, mustard seeds, coriander seeds, and black peppercorns evenly among the jars. Add the vegetables, packing them tightly. Proper packing ensures the vegetables stay submerged in the brine and pickle evenly.
- Add the Brine: Pour the hot brine over the vegetables, leaving about 1/2 inch of headspace at the top of each jar. This step ensures the vegetables are fully covered in the brine, which is crucial for preservation and flavor infusion.
- Seal and Cool: Seal the jars with lids and allow them to cool to room temperature before refrigerating. Cooling the jars before refrigerating helps maintain the vegetables’ texture and flavor.
Notes
- Tips and Notes: Use high-quality vinegar for the best flavor. Experiment with different vegetable combinations and spice levels to suit your taste.
- Storing: Store giardiniera in an airtight container in the refrigerator for up to 2 weeks. For longer storage, consider canning.
- Reheating: Giardiniera is typically served cold or at room temperature, so reheating is not necessary. However, it can be used as an ingredient in hot dishes.