Giardiniera… pronounced JAR-di-NAIR-ah
Sounds fancy, but it’s really just an Italian pickled vegetable salad that loosely translates to “in the garden”
I remember as a kid, this colorful salad was always on the table for holidays as an antipasto or for a BBQ as a condiment. Talk about versatile!
And what’s not to love? Crunchy, fresh veggies in a light and spicy pickle juice… delizioso!
There are variations of this crisp salad, but these are our favorite veggies to use
I have 3 cups each of cauliflower cut into small florets and carrots that I’ve thinly sliced on the mandoline
I’ve sliced 2 cups of celery on the bias and cut 1 cup of red pepper into small pieces
This salad is commonly made with many types of different peppers, but I have a soft spot for pepperoncinis, so that’s my preference. Drain the liquid off of the jarred peppers
Once all of the veggies are prepped, layer into quart size mason jars
I was able to fill three quart jars with the cut vegetables
Let’s work on the pickling liquid
Measure out 3 cups of white wine vinegar and 3 cups of water. We’ll also need 3 tablespoons of white sugar, 2 tablespoons of kosher salt, 1 teaspoon each of black peppercorns and crushed red pepper, 3 smashed garlic cloves and 3 bay leaves
Combine all of the pickling liquid ingredients in a small sauce pot and bring to a boil over high heat for about 10 minutes until the salt and sugar dissolve
Divide the hot pickling liquid evenly amongst all three jars. If the veggies are not completely covered, you can add a little bit of water if necessary
It’s best to wait at least 5 days before enjoying this crisp and colorful salad
Enjoy!
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Simply Sundays ~ Giardiniera
Ingredients
3 cups cauliflower
3 cups carrots
2 cups of celery
1 cup of red pepper
12 ounce jar pepperoncini peppers
Pickling liquid
3 cups of white wine vinegar
3 cups of water
3 tablespoons of white sugar
2 tablespoons of kosher salt
1 teaspoon black peppercorns
1 teaspoon crushed red pepper
3 smashed garlic cloves
3 bay leaves
Directions
Cut 3 cups of cauliflower cut into small florets and thinly sliced carrots on a mandoline
Slice 2 cups of celery on the bias, cut 1 cup of red pepper into small pieces; drain the jar of pepperoncinis
Once all of the veggies are prepped, layer into quart size mason jars; I was able to fill three quart jars with the cut vegetables
Measure out 3 cups of white wine vinegar and 3 cups of water, 3 tablespoons of white sugar, 2 tablespoons of kosher salt, 1 teaspoon each of black peppercorns and crushed red pepper, 3 smashed garlic cloves and 3 bay leaves
Combine all of the pickling liquid ingredients in a small sauce pot and bring to a boil over high heat for about 10 minutes until the salt and sugar dissolve
Divide the hot pickling liquid evenly amongst all three jars. If the veggies are not completely covered, you can add a little bit of water if necessary
It’s best to wait at least 5 days before enjoying this crisp and colorful salad
Tools used to make this recipe
Architec Carving Board, Gripperwood
ZELITE INFINITY Chef Knife 8 inch
Norpro Canning Essentials Boxed Set, 6 Piece Set
Ball Mason 32 oz Wide Mouth Jars with Lids and Bands, Set of 12 Jars.
Farberware Stainless Steel 8-Quart Saucepot
Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
© Simply Sundays 2019
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Could I can these pickled vegetables?
Hi Joette, yes, you can certainly can the giardiniera. After you prepare the vegetables and add in the hot pickling liquid into sterilized jars, follow the canning instructions for the pressure cooker that you will be using. Enjoy!
Hi – I just made this and want to know if I need to refrigerate it while it’s pickling? I covered the jars with plastic wrap since the lids are no longer good. Is that OK?
Hi, once the jars are cool enough, store them in the fridge until your ready to eat. Enjoy!
This Italian pickled vegetable salad looks amazing. My husband would really enjoy this. He likes these types of things with his food – any food.
Thank you Jeannette!
This recipe is so timely for me. I’ve been looking for the Italian version of these pickled fresh veggies for ages! I love it. They are so good on just about anything. Thank you! I’m making this right away.
Thank you Michelle! Hope you like it!
This giardiniera is such a great condiment! I haven’t tried making it yet and yours came out perfectly! Thank you for the recipe!
You’re welcome Beth!
Although I live in Italy, I usually just buy this from the shop but I think I will be making them henceforth. Thank you!
Enjoy!
I love pickled veggies! This sounds so tasty. It’s actually a lot easier to make than I thought!
Thanks Julie! It is really simple to make… give it a try!
How exotic! 👏👏👏