Giardiniera {Pickled Vegetables)

2905 mins
Serves 24
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Directions

  1. 1Prep and chop all the produce into bite-sized pieces.
  2. 2Prep and chop all the produce into bite-sized pieces.
  3. 3Prep and chop all the produce into bite-sized pieces.
  4. 4Set out 4 pint jars.
  5. 5Set out 4 pint jars.
  6. 6Set out 4 pint jars.
  7. 7To each jar add 1 tablespoon olive oil, 1/2 garlic clove, 1/2 serrano pepper, 1 bay leaf, 1/2 teaspoon oregano, 1/4 teaspoon celery seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon mustard seeds, 1/8 teaspoon coriander seeds, and a pinch of black peppercorns.
  8. 8To each jar add 1 tablespoon olive oil, 1/2 garlic clove, 1/2 serrano pepper, 1 bay leaf, 1/2 teaspoon oregano, 1/4 teaspoon celery seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon mustard seeds, 1/8 teaspoon coriander seeds, and a pinch of black peppercorns.
  9. 9To each jar add 1 tablespoon olive oil, 1/2 garlic clove, 1/2 serrano pepper, 1 bay leaf, 1/2 teaspoon oregano, 1/4 teaspoon celery seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon mustard seeds, 1/8 teaspoon coriander seeds, and a pinch of black peppercorns.
  10. 10Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars, filling them to the top.
  11. 11Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars, filling them to the top.
  12. 12Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars, filling them to the top.
  13. 13Set a medium saucepan over high heat and add the water, vinegar, salt, and sugar to make the brine.
  14. 14Set a medium saucepan over high heat and add the water, vinegar, salt, and sugar to make the brine.
  15. 15Set a medium saucepan over high heat and add the water, vinegar, salt, and sugar to make the brine.
  16. 16Bring the brine to a boil, stir well, then carefully pour the boiling brine into each jar.
  17. 17Bring the brine to a boil, stir well, then carefully pour the boiling brine into each jar.
  18. 18Bring the brine to a boil, stir well, then carefully pour the boiling brine into each jar.
  19. 19Allow the pickled vegetables to cool at room temperature.
  20. 20Allow the pickled vegetables to cool at room temperature.
  21. 21Allow the pickled vegetables to cool at room temperature.
  22. 22Cover with a lid, gently shake, and refrigerate for 36-48 hours before serving.
  23. 23Cover with a lid, gently shake, and refrigerate for 36-48 hours before serving.
  24. 24Cover with a lid, gently shake, and refrigerate for 36-48 hours before serving.
  25. 25Use as desired.
  26. 26Use as desired.
  27. 27Use as desired.

Ingredients

  • 3 cups small bite-sized cauliflower florets
  • 3 cups small bite-sized cauliflower florets
  • 3 cups small bite-sized cauliflower florets
  • 1.5 cups sliced carrots (rounds)
  • 1.5 cups sliced carrots (rounds)
  • 1.5 cups sliced carrots (rounds)
  • 1.5 cups sliced celery
  • 1.5 cups sliced celery
  • 1.5 cups sliced celery
  • 1.5 cups sliced red bell pepper (1 1/2 inch long pieces)
  • 1.5 cups sliced red bell pepper (1 1/2 inch long pieces)
  • 1.5 cups sliced red bell pepper (1 1/2 inch long pieces)
  • 1 cup pitted green olives, drained
  • 1 cup pitted green olives, drained
  • 1 cup pitted green olives, drained
  • 4 tablespoons olive oil, divided
  • 4 tablespoons olive oil, divided
  • 4 tablespoons olive oil, divided
  • 4 cloves garlic, peeled and sliced in half, divided
  • 4 cloves garlic, peeled and sliced in half, divided
  • 4 cloves garlic, peeled and sliced in half, divided
  • 2 Serrano chile peppers, sliced in half, divided
  • 2 Serrano chile peppers, sliced in half, divided
  • 2 Serrano chile peppers, sliced in half, divided
  • 4 bay leaves, divided
  • 4 bay leaves, divided
  • 4 bay leaves, divided
  • 2 teaspoons dried oregano, divided
  • 2 teaspoons dried oregano, divided
  • 2 teaspoons dried oregano, divided
  • 1 teaspoon celery seeds, divided
  • 1 teaspoon celery seeds, divided
  • 1 teaspoon celery seeds, divided
  • 1 teaspoon fennel seeds, divided
  • 1 teaspoon fennel seeds, divided
  • 1 teaspoon fennel seeds, divided
  • 1 teaspoon yellow mustard seeds, divided
  • 1 teaspoon yellow mustard seeds, divided
  • 1 teaspoon yellow mustard seeds, divided
  • 0.5 teaspoon coriander seeds, divided
  • 0.5 teaspoon coriander seeds, divided
  • 0.5 teaspoon coriander seeds, divided
  • 0.25 teaspoon black peppercorns, divided
  • 0.25 teaspoon black peppercorns, divided
  • 0.25 teaspoon black peppercorns, divided
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • 3 cups white wine vinegar
  • 3 cups white wine vinegar
  • 3 cups white wine vinegar
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons granulated sugar

Equipment

4 pint jarsmedium saucepan

Tips

  • You can use jalapeños for a milder version or sport peppers for a hot version, or habanero peppers for super spicy.
  • If you don want any heat at all, just use bell peppers.
  • If the pickled vegetables are too salty after 36 hours, pour one-third of the brine off the top and fill with water, then refrigerate.
  • If olive oil solidifies in the fridge, set the jar out for 20 minutes or run under hot water to liquify.
Giardiniera {Pickled Vegetables) | Clip Recipe