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
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