Garden-To-Table Giardinera

If you are looking to enjoy a taste of Chicago in your kitchen, make this tangy, crunchy, and spicy Garden-To-Table Giardinera! This vibrant pickled vegetable medley, featuring cauliflower, carrots, celery, pepperoncini peppers, and jalapeno peppers, is not only a delicious way to enjoy your harvest but is also a perfect way to preserve your garden’s bounty!

This post contains affiliate links for West Coast Seeds. I am a brand ambassador and if you use my link, I will receive a small commission from the sale at no extra cost to you! This will support me on my gardening journey and will help me bring more garden-to-table recipes to you!

What is Giardiniera?

Giardiniera is an Italian pickled vegetable relish that originated in Italy but is particularly popular in Chicago, Illinois. It is made with an assortment of vegetables including cauliflower, carrots, celery, and peppers and is marinated in a brine until pickled. Giardinera is typically enjoyed as an antipasto and is very popular on Italian beef sandwiches and even pizza in Chicago.

I think that this is the perfect garden-to-table recipe as the word “giardiniera” comes from the Italian word “giardino”, which means “garden”. This Garden-To-Table Giardinera is perfect as you can pick which vegetables you would like to add to your giardinera and tailor it to your needs. I like to stick with traditional cauliflower, carrots, and celery, but I love to mix and match the peppers within the recipe to make it sweet or spicy! You can read more on the peppers that I have added to this recipe down below!

Picking the Perfect Peppers

For this Garden-To-Table Giardinera, I used Black Magic Jalapenos and Pepperoncini peppers that I grew from seed from West Coast Seeds. These pepper plants have been so prolific and bountiful this year, and I can’t believe that I grew these myself!

The Black Magic Jalapenos are known for their deep, dark colour and rich floral but smoky flavour. Alternatively, the Pepperoncini peppers add a milder, tangy kick, with a bit less spice. I love that these pepper plants were so productive for me this year, and I am so proud to have made them into a delicious giardienra that can be enjoyed for months to come!

How long does this Giardinera last?

If you don’t eat it all in just a few sittings, this Garden-To-Table Giardinera will last for up to two months in the refrigerator. Here are some tips on jarring and preserving this recipe for as long as possible:

• Always sanitize your jars by boiling them in hot water for 10 minutes. This will kill any bacteria that may be inside the jars.
• Pack the vegetables tightly in the jars and top with at least 1-centimetre of the brine. To add extra protection, add some olive oil to the jars. The olive oil forms a seal between the air and the giardinera, so it will keep for longer.
• Always use a clean utensil to scoop out the giardinera to prevent spoiling. Top the jar with more olive oil as needed.

Get the Recipe: Garden-To-Table Giardinera

Garden-To-Table Giardinera

Melissa

If you are looking to enjoy a taste of Chicago in your kitchen, make this tangy, crunchy, and spicy Garden-To-Table Giardinera! This vibrant pickled vegetable medley, featuring cauliflower, carrots, celery, pepperoncini peppers, and jalapeno peppers, is not only a delicious way to enjoy your harvest but is also a perfect way to preserve your garden’s bounty!

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Resting Time 2 days d

Total Time 2 days d 40 minutes mins

Course Side Dish, Snack

Cuisine Italian

Servings 2 litres

Calories 497 kcal

Ingredients

  

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For the Vegetables:

• 2 stalks celery cut into 1-cm cubes
• 3 carrots cut into 1-cm cubes
• 4 banana peppers cut into 1-cm cubes (you can substitute red or yellow bell pepper)
• 4 Pepperoncini peppers cut into 1-cm slices
• 4 Black Magic Jalapenos cut into 1-cm slices
• 1 small head cauliflower florets removed and cut into 2-cm cubes

For the Brine:

• 2 cups water
• 2 ½ cups white vinegar
• 2 tablespoons granulated white sugar
• 1 tablespoon sea salt
• 1 tablespoon black peppercorns whole
• 1 tablespoon dried chili flakes
• ½ teaspoon fennel seeds

For Jarring:

• ¼ cup olive oil

Instructions

 

• Prepare all the vegetables by chopping them into small 1-cm cubes. Add them together to a large bowl and mix to combine, then set aside.
• Add all of the brine ingredients to a large pot. Bring to a boil, then reduce to a simmer. Add the chopped vegetables and let cook for 2 to 3 minutes. This will soften the vegetables slightly.
• Remove from the heat and use a slotted spoon to transfer the vegetables into two large mason jars. Pack the jars tightly with vegetables, leaving 3-centimetres of space at the top. Top the jars with the brine to cover, leaving 2-centimetres of space at the top. Top the jars off with the olive oil, diving the oil evenly among the two jars.
• Cover tightly with a lid and let stand in the fridge for 2 days to pickle the vegetables and bring all the flavours together. Serve as an antipasto with meats and cheeses, or on a homemade Italian Beef Sandwich.

Notes

• The olive oil will help preserve the Giardinera for longer. The oil forms a seal between the vegetables/brine and the air, reducing the chance of oxidization. As you use the giardinera, top the jar with more olive oil to preserve it for longer. 
• The giardinera will keep for up to 2 months in the fridge. 

Nutrition

Calories: 497kcalCarbohydrates: 45gProtein: 8gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 3733mgPotassium: 1495mgFiber: 13gSugar: 24gVitamin A: 16956IUVitamin C: 211mgCalcium: 174mgIron: 3mg

Keyword antipasto, garden to table recipe, giardinera, healthy summer recipe, italian recipes, pepper recipe

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