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Homemade Pickled Vegetables Recipe (Giardiniera) photo

Pickled Vegetables Recipe (Giardiniera)

This Pickled Vegetables Recipe (Giardiniera) is a vibrant, tangy addition to any meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Condiment, Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 cups small cauliflower florets
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup sliced red bell pepper
  • 1 cup pitted green olives
  • 4 tablespoons olive oil
  • 4 cloves garlic, smashed
  • 4 bay leaves
  • 2-4 serrano chiles (adjust to taste)
  • 2 teaspoons dried oregano
  • 1 teaspoon celery seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon yellow mustard seeds
  • 3 cups water
  • 3 cups white vinegar
  • 2 tablespoons salt
  • 2 tablespoons sugar

Equipment

  • Large Pot
  • Jar or container
  • Cutting board and knife
  • Measuring cups and spoons
  • Slotted Spoon

Method
 

Instructions
  1. Begin by washing your vegetables thoroughly. Cut the cauliflower into small florets, slice the carrots, celery, and red bell pepper, and pit the green olives.
  2. In a large pot, combine the water, white vinegar, salt, and sugar. Bring the mixture to a boil, stirring occasionally until the salt and sugar are fully dissolved.
  3. Once the brine is boiling, add the smashed garlic, bay leaves, serrano chiles, dried oregano, celery seeds, fennel seeds, and yellow mustard seeds. Allow the mixture to simmer for about 5 minutes to infuse the flavors.
  4. In a separate pot, bring water to a boil and blanch your prepared vegetables for about 2-3 minutes. This step helps to retain their vibrant colors and crispness.
  5. Remove the blanched vegetables from the boiling water and immediately transfer them to a jar or container. Pack them tightly to maximize space.
  6. Pour the hot brine over the packed vegetables, ensuring they are completely submerged. Leave about half an inch of space at the top of the jar.
  7. Drizzle the olive oil over the top and seal the jar tightly. Allow it to cool at room temperature for about an hour before transferring it to the refrigerator.
  8. For the best flavor, let your pickled vegetables sit in the fridge for at least 24 hours before serving. This allows the flavors to meld beautifully.

Notes

  • Experiment with different vegetables for unique flavors.
  • Adjust the spice level by varying the number of serrano chiles.
  • For a lighter version, reduce the olive oil and sugar.