italian pickled vegetables

Homemade Giardiniera Pickled Vegetables - Bold and tangy Giardiniera is an easy refrigerator pickles recipe that combines fresh veggies with zesty spices and vinegar. Enjoy with snacks, sandwiches, and as a side with your favorite main dishes!

Giardiniera Pickled Vegetables

cauliflower florets

carrots

celery

red bell pepper

green olives

olive oil

garlic (smashed)

bay leaves

serrano chiles

oregano

celery seeds

fennel seeds

yellow mustard seeds

water

white vinegar

salt

sugar

Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.

To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.

Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.

Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.

Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.

Learn how to make homemade canned giardiniera with this easy-to-follow recipe! This Italian relish is a delicious mix of pickled vegetables, including cauliflower, carrots, and peppers, and is perfect for adding flavor to sandwiches, salads, and more.

Hot Italian Giardiniera

white wine vinegar (6% acidity)

cauliflower

red bell peppers (sliced)

serrano chilis

garlic

peppercorns

Sterilize 3 pint-sized canning jars and their lids.

Add the vinegar, water, and salt to a nonreactive saucepan. Bring to a boil.

Divide the vegetables and seasonings between the jars, filling them to within 1-inch of the rims. Ladle the brine into the jars, leaving 1/2-inch of headspace (add more vinegar if needed).

Add 1 tablespoon of oil to each jar. Wipe clean and replace lids. (At this point you can throw them into the fridge and call it a day if you want, otherwise continue on to process them and make them shelf-stable.)

Process the jars in boiling water for 10 minutes. Remove from the water bath and let sit undisturbed for 24 hours; test the seals. Any jars that did not seal properly can be kept in the refrigerator for about 1 week; sealed jars can be kept at room temperature for about 1 year.

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Giardiniera Pickled Vegetables

Hot Italian Giardiniera

Top 2 italian pickled vegetables recipes from across the web

The most viewed italian pickled vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Giardiniera Pickled Vegetables

Hot Italian Giardiniera

The most viewed italian pickled vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine