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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
Cook Time 10 minutes
Resting Time 2 days
Total Time 2 days 40 minutes
Course Side Dish, Snack
Cuisine Italian
Servings 2 litres
Calories 497 kcal

Ingredients
  

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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