Homemade Giardiniera
Our homemade Giardiniera recipe gives you the freedom to choose your level of heat. These Italian pickled vegetables are the perfect condiment for an Italian beef sandwich, and much more! This recipe may take 5 days to make, but most of it is hands-off time.Yield: 3 cups of giardiniera
Servings: 12 people
Ingredients
- ¼ c salt
- 1 c carrots, sliced
- 1 c cauliflower, cut into small florets
- 1 celery stalk, diced
- 1 red bell pepper, stemmed, seeded, and diced
- 2-4 serrano chilies, sliced (depending on desired heat level)
- ¾ c canola oil or pure olive oil*
- ¾ c white vinegar
- 2 garlic cloves, minced
- 2 teaspoon oregano
Instructions
Day One
- Mix 2 c water with the salt and stir until dissolved. Add the carrot slices, cauliflower, celery, bell peppers, and serranos. Mix to combine. Cover and refrigerate overnight.
Day Two
- Drain and rinse the vegetables.
- In a clean bowl, mix oil and vinegar with the garlic and oregano. Add the vegetables to the seasoned oil and mix to combine. Cover and refrigerate for 3 days to marinate.
Day Five
- After 3 days in the bowl, transfer the vegetables to a quart jar, pour as much of the seasoned oil/vinegar mixture in as you need to cover the vegetables.
- The mixture will keep in the refrigerator for 3-4 weeks.
Notes
*Olive oil does turn into a solid at refrigerator temperatures. So, if you choose to use olive oil to make your giardiniera, the oil will solidify in the refrigerator. This is normal. Simply remove your jar from the refrigerator and allow the giardiniera to come to room temperature before serving.