Giardiniera (Pickled Vegetables)

• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup mixed bell peppers, sliced
• 1/2 cup small cauliflower florets
• 1/4 cup white vinegar
• 1/4 cup water
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional)

Steps

1. 1 Combine all vegetables in a medium saucepan.
2. 2 In a small bowl, mix vinegar, water, olive oil, sugar, salt, mustard seeds, peppercorns, and red pepper flakes if using.
3. 3 Pour the mixture over the vegetables.
4. 4 Bring to a simmer over medium heat, stirring occasionally.
5. 5 Simmer for 10 minutes, ensuring vegetables are just tender but still crisp.
6. 6 Remove from heat and let cool to room temperature.
7. 7 Transfer to an airtight container and refrigerate for at least 24 hours before serving to allow flavors to meld.

Equipment

• Medium saucepan
• Airtight container

Variations

• Add a couple of sliced hot banana peppers for extra heat.
• Include olives for a classic Italian touch.

Substitutions

• Substitute white vinegar with apple cider vinegar for a different flavor profile.
• If you don’t have celery, use an extra 1/2 cup of sliced fennel.

Pairings

• Serve alongside Italian beef sandwiches.
• Pair with grilled sausages for a tangy complement.

Nutrition

Tips

• For a spicier kick, add more red pepper flakes.
• This giardiniera tastes even better after a couple of days in the fridge.

Storage

Store in an airtight container in the refrigerator for up to 2 weeks. Shake well before serving.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Serve as a condiment for sandwiches or burgers.
• Pair with charcuterie boards for a tangy crunch.

FAQ