Mauro Provisions Giardiniera Recipe

Wash and trim

Thoroughly wash all vegetables. Cut cauliflower into small florets about 1-inch. Peel carrots and slice on a 1/8–1/4-inch diagonal. Trim celery and slice to match the carrots. Core and seed red pepper, then cut into 1/2-inch strips. If using hot cherry peppers or pepperoncini, slice into rounds. Halve pitted green olives. Thinly slice garlic cloves.

Blanch vegetables

Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Working in batches if necessary, blanch cauliflower, carrots, and celery for 2 minutes until just tender-crisp. Immediately transfer the vegetables to an ice water bath to stop cooking. Drain thoroughly and spread on a clean towel to remove excess water. Roasting is optional for depth: toss cauliflower and carrots with 1 tablespoon olive oil and roast at 425°F (220°C) for 10–12 minutes until lightly browned, then cool.

In a medium saucepan combine 3 cups water, 2 cups distilled white vinegar, 2 tablespoons granulated sugar, and 2 tablespoons kosher salt. Add 2 teaspoons whole black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, and 1 bay leaf.

Bring the mixture to a simmer over medium heat, stirring to dissolve the salt and sugar. Simmer gently for 2–3 minutes to allow the spices to bloom, then remove from heat and let cool for 10 minutes. For a slightly sweeter giardiniera, increase sugar by 1–2 tablespoons; for tangier, use a splash more vinegar.

Sterilize jars and lids by washing in hot, soapy water and placing in a 220°F (105°C) oven for 10 minutes or using a hot water bath. Alternatively, rinse with boiling water just before packing.

Pack the drained vegetables, garlic slices, olives, and sliced hot peppers tightly into a 32-ounce (1 quart) jar or two smaller jars, layering so that colors are evenly distributed. Leave about 1/2-inch headspace at the top of the jar.

Pour the warm (not boiling) brine over the vegetables, pressing gently to eliminate air pockets and ensuring vegetables are completely submerged. Discard the bay leaf or leave it in if desired.

Pour 1 cup extra-virgin olive oil over the top of the packed jar until oil reaches the top and creates a seal over the brine. This step is a traditional Mauro-style finishing—oil floats on top and helps preserve texture and flavor. If you prefer a lighter finish, reduce oil to 1/2 cup.

Sprinkle 1 tablespoon chopped fresh parsley over the top and wipe jar rims clean. Seal jars tightly with lids.

Let the giardiniera cool to room temperature, then refrigerate. For best flavor, let it marinate for at least 48 hours before eating. Flavor improves over 1–2 weeks and will keep refrigerated for 4–6 weeks. If you plan to shelf-stable can, follow proper water-bath canning procedures (this recipe is written for refrigerated storage).

When serving, stir the jar to distribute the oil and brine. Spoon giardiniera over sandwiches, salads, antipasti platters, or alongside roasted meats and cheeses. Use the infused olive oil as a finishing oil for bread or vegetables.