Giardiniera

Name: Giardiniera
Cuisine: Italian
Ingredients: Carrots; Celery; Cauliflower; Bell peppers; Pearl onions or chopped onion; Green beans or zucchini; 240 ml Extra virgin olive oil; 240 ml White wine vinegar (5% acidity or higher); 100 g Brown sugar; 2 Bay leaves; 2 Cloves; Juniper berries; Pinch Salt

Serves 1

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Giardiniera

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Serves 1

Directions

1Wash and cut all vegetables into bite-size chunks. Keep firmer ones (like carrots) separate from softer ones (like peppers).
2In a large pot, combine olive oil, vinegar, sugar, salt, bay leaves, cloves, and juniper. Bring to a simmer.
3Add the firm vegetables first (e.g., carrots, celery, onions). Simmer for about 4 minutes.
4Add softer vegetables (e.g., peppers, cauliflower). Simmer another 3 minutes.
5Using a slotted spoon, fill sterilized jars with the vegetables.
6Pour in hot liquid to cover, leaving about 1 cm (½ inch) of space at the top.
7Seal jars tightly.
8Let cool at room temperature, then transfer to the refrigerator.

Ingredients

Carrots
Celery
Cauliflower
Bell peppers
Pearl onions or chopped onion
Green beans or zucchini
240 ml Extra virgin olive oil
240 ml White wine vinegar (5% acidity or higher)
100 g Brown sugar
2 Bay leaves
2 Cloves
Juniper berries
Pinch Salt

Equipment

Chopping boardKnifeLarge potTongsSlotted spoonSterilized jars

Tips

Don’t panic if the liquid doesn’t fully cover the vegetables in the pot — once in the jar, it will.
Rest in the fridge for at least 2 weeks.
To serve: Remove from the fridge, spoon into a dish, and finish with a drizzle of fresh olive oil if desired.
This version of giardiniera is not shelf-stable and must be stored in the refrigerator.
Always use vinegar with 5% acidity or higher, keep jars refrigerated, and consume within a few weeks.
For long-term storage at room temperature, consult tested and certified home-canning resources.

Giardiniera

Giardiniera

Directions

Ingredients

Equipment

Tips

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