antipasta

Giardiniera is a delicious way to preserve summer's bounty. These Italian-style fermented vegetable pickles can be made hot or mild. Serve them as an antipasta, with cheese and crackers, or use it as a delicious sandwich filling.

Fermented Giardiniera: Italian Pickled Vegetables

cauliflower,

coloured peppers, thinly sliced

carrots

cucumbers

celery stocks, diced

onion,

garlic

bay leaves

thyme

1-4 hot peppers, thinly diced (optional)

salt (non-iodized)

water, enough

Wash and prepare all the vegetables as instructed.

Mix the vegetables and salt in a large bowl.

Pack into a sterilized jar with the herbs. They should be in their tightly, but not pounded in like sauerkraut.

Pour water into the jars, making sure all the vegetables are below the brine. Use a weight to keep the vegetables submerged.

Leave the jar to ferment in a dark location (a kitchen cupboard is perfect) for 3-7 days.

I saw some similar recipes, but I didn't know the name is giardiniera. I will try it with a mild taste, without the chili peppers.

Antipasto Bites

Oz. Fresh Cheese Tortellini

Cup Extra Virgin Olive Oil, Plus 1 Tbsp, divided

Salt

Pepper

Tbsp Balsamic Vinegar

Oz. Belgioioso Fresh Mozzarella Pearls

Italian Seasoning

Red Pepper Flakes

Jar Roasted Red Pepper

¼ Lb. Hard Salami

Basil Leaves

Can Artichoke Hearts

Green or Black Olives

Skewers

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Fermented Giardiniera: Italian Pick...

Antipasto Bites

Antipasto Bites

Top 3 antipasta recipes from across the web

The most viewed antipasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Giardiniera: Italian Pick...

Antipasto Bites

Antipasto Bites

The most viewed antipasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine