Giardiniera

Ingredients

  • 1/2 head cauliflower, chopped into small florets
  • 10 ribs celery, diced
  • 5 carrots, diced
  • 2 large red bell peppers, seeded and chopped
  • 1 cup green olives, sliced and pitted
  • 4 serrano peppers, sliced
  • 1/2 tsp dried oregano
  • 1 tsp: coriander seeds, yellow mustard seeds, fennel seeds, black peppercorns, and red chili flakes (optional)
  • 1/4 tsp celery seeds
  • 1 bay leaf
  • 4 cloves garlic, cut in half
  • 1 tbsp extra virgin olive oil
  • 4 cups white wine vinegar
  • 4 cups water
  • 2 tbsp kosher salt
  • 2 tbsp sugar

Instructions:

  1. Place the chopped veggies in a large non-reactive pot or bowl. Pour 1/4 cup kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.
  2. To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (I like to make some jars hot and some mild by adding/omitting the red chili flakes).
  3. Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can. Place a clove of garlic (cut in half) in each jar.
  4. To make the brine: Bring the water, vinegar, and salt to a boil. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Pour 1 tbsp of olive oil over the top in each jar (omit the oil if water bath canning). Wipe the rims with a wet paper towel, ensuring no oil or other residue is on them, and seal the jars.
  5. 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.
  6. If you’re canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them. Will keep refrigerated for 2 weeks.
  7. If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for up to a year. Note: If you’re canning the jars for long-term storage you can add the oil later to your giardiniera when you open the jar.

Note

If you’re canning the jars for long-term storage you can add the oil later to your giardiniera when you open the jar.