Giardiniera
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.