Giardiniera
A crunchy, tangy Italian-American giardiniera made with finely chopped vegetables and a quick vinegar brine. Lightly spicy, endlessly versatile, and ready in days, it’s the kind of homemade condiment that instantly upgrades sandwiches, sausages, and antipasto plates.
Servings: 33
Calories: 7kcal
Equipment
- Chefs Knife
- Cutting Board
- Large Heatproof Measuring Cup or Saucepan
- Small Saucepan (for the brine)
- 1 Litre Glass Jar with Lid
- Spoon or Tongs
Ingredients
Vegetables
- 1½ cups Cauliflower Florets finely chopped
- ¾ cup Carrots finely chopped
- ½ cup Celery finely chopped
- ¾ cup Bell peppers finely chopped
- 2 cloves Garlic thinly sliced
- Heat Options
- Heat: add 1–2 Jalapeños thinly sliced
- Extra Heat: add Jalapeños + 1 tsp Gochugaru
Brine
- 1¼ cups Water
- 1¼ cups White Vinegar
- 1½ tbsp Kosher Salt
- 1½ tsp Sugar
Spices
- 1 tsp Dried Oregano
- ¾ tsp Mustard Seed
- ½ tsp Celery Seed
- 1 tsp Whole Peppercorns
- 1 Bay Leaf
Instructions
- Prep the Vegetables: Chop all vegetables into small, even pieces (¼–½ inch). Pack tightly into a clean 1-litre jar, distributing garlic and heat evenly.
- Make the Brine: Combine water, vinegar, salt, sugar, and spices. Bring to a full boil, stirring until salt and sugar dissolve.
- Pickle & Cool: Pour hot brine over vegetables until fully submerged. Tap jar gently to release air bubbles. Let cool, seal, and refrigerate.
- Rest & Enjoy: Ready: 24 hours Peak Flavour: 48–72 hours
Nutrition
Serving: 30g | Calories: 7kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 323mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 601IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 0.1mg
