Giardiniera Recipe
a rotation of house-pickled market vegetables
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Ingredients
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Vegetables
Pickling Brine
Method
Preparing the Vegetables
- 1
Chop the Vegetables
Wash and peel the carrots, then slice them into thin rounds. Cut the cauliflower into small florets. Slice the celery into ½-inch pieces. Remove the seeds from the bell peppers and cut them into strips. Trim the ends of the green beans and cut them in half if they are too long.
- 2
Combine the Vegetables
In a large mixing bowl, combine all the chopped vegetables (carrots, cauliflower, celery, bell peppers, and green beans). Toss them together to ensure an even mix.
Making the Pickling Brine
- 3
Prepare the Brine
In a medium saucepan, combine the white vinegar, water, salt, sugar, minced garlic, crushed red pepper flakes, dried oregano, and black peppercorns. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar.
- 4
Simmer the Brine
Once boiling, reduce the heat to low and allow the brine to simmer for about 5 minutes. Remove from heat and let cool slightly.
Pickling Process
- 5
- 6
Add the Brine
Pour the warm pickling brine over the packed vegetables in each jar, ensuring the vegetables are fully submerged. If necessary, press down slightly to release air bubbles.
- 7
Seal and Store
Seal the jars with their lids while the brine is still warm. Allow the jars to cool to room temperature before storing them in the refrigerator. For best flavor, let the giardiniera sit for at least 24 hours before using.