Vegetables Giardiniera Recipes

HOT ITALIAN GIARDINIERA

Steps:

• Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
• The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

GIARDINIERA

Steps:

• In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water. Bring to a boil. Add remaining ingredients and return to a boil.
• Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid.

GIARDINIERA

Steps:

• Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
• Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.

GIARDINIERA

Steps:

• In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.
• Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.
• In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.
• Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving.

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)

Steps:

• Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
• Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
• Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
• Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

GIARDINIERA: ITALIAN-STYLE MIXED PICKLED VEGETABLES

Steps:

• Gather the ingredients.
• Wash the cauliflower, celery, and bell pepper. Remove the solid core from the cauliflower and break the rest up into approximately 1-inch florets.
• Remove the stem, seeds, and any white pith from the red bell pepper. Chop the celery and pepper into 1-inch pieces. Alternatively, cut the peppers into strips.
• Peel the carrots and chop them into 1-inch pieces.
• Peel the onion and cut it in half. Cut the halves into 1/4-inch thick slices.
• Combine the white wine vinegar, water, salt, and the sugar or honey in a large pot.
• Bring the liquid to a boil over high heat, stirring to dissolve the salt and sugar or honey.
• Add the vegetables to the brine and simmer them for 5 minutes.
• Meanwhile, put the garlic, hot chile pepper (if using), bay leaf, mustard seeds, and whole black peppercorns into a clean glass quart jar.
• Remove the pot from the heat. Use a slotted spoon to transfer the vegetables to the jar.
• Pour the hot brine over the other ingredients. You want the vegetables and spices to be completely immersed in the liquid, but there should still be a 3/4-inch headspace between the surface of the brine and the rim of the jar.
• Pour the extra-virgin olive oil on top of the brine. There should be just enough oil to completely cover the surface of the brine.
• Refrigerate for at least one week before sampling.

GIARDINIERA

Steps:

• Mix water and kosher salt in a medium bowl. Add cauliflower, celery, carrots, serrano peppers, bell peppers, onion, garlic, and green olives. Toss to combine and refrigerate overnight.
• Drain vegetables and rinse very well. Place in a large jar.
• Whisk together vinegar, olive oil, oregano, and chili flakes. Pour over the vegetables and refrigerate at least 3 days before eating.
• Keep up to 1 month.

FERMENTED GIARDINIERA: ITALIAN PICKLED VEGETABLES

Steps:

• Wash and prepare all the vegetables as instructed.
• Mix the vegetables and salt in a large bowl.
• Divide the vegetables between 2 quart-sized jars. Add in the herbs. Everything should be tightly packed in, and it's easiest to do this by hand.
• Pour water into the jars, making sure all the vegetables are below the brine. Use a weight to keep the vegetables submerged.
• Leave the jar to ferment in a dark location (a kitchen cupboard is perfect) for 3-7 days. See the section above for advice on how to safely ferment giardiniera for up to 6 months.

GIARDINIERA PICKLED VEGETABLES

Steps:

• Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.
• To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.
• Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
• Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
• Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.

GIARDINIERA (PICKLED VEGETABLES)

Steps:

• Combine all the vegetables in a large bowl. Toss with the salt and then cover with water. Cover and refrigerate the vegetables for 12 hours.
• Drain the vegetables and rinse them several times with cold water to wash off the salt. Let them sit in a colander while you make the brine.
• Combine the vinegar, sugar, oregano, thyme, celery seeds and peppercorns in a large bowl, whisking to dissolve the sugar. Add the olive oil and whisk to emulsify. Add the vegetables to the brine and toss to evenly coat all the vegetables. Place a bay leaf in each jar and then pack the jars with the vegetables. Pour the remaining brine into the jars to cover the vegetables. Screw the lids on the jars and refrigerate for 24 to 48 hours before serving. Store the picked vegetables in the refrigerator and consume within 3 to 4 weeks.

GIARDINIERA {PICKLED VEGETABLES)

Steps:

• Prep and chop all the produce. Set out 4 pint jars.
• To each jar add: 1 tablespoon olive oil, 1/2 garlic clove, 1/2 serrano pepper, 1 bay leaf, 1/2 teaspoon oregano, 1/4 teaspoon celery seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon mustard seeds, 1/8 teaspoon coriander seeds, and a pinch of black peppercorns.
• Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
• Make the Brine: Set a medium saucepan over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
• Allow the pickled vegetables to cool at room temperature. Then cover with a lid, gently shake, and refrigerate for 36-48 hours before serving.
• (If you find the pickled vegetables are too salty after 36 hours, you can pour one-third of the brine off the top and fill with water, then place the jar back in the fridge.)
• Use as desired (see suggestions in full article.)

VEGETABLES GIARDINIERA

Steps:

• Steam cauliflower until just crisp-tender, about 6 minutes. Rinse with cold water; drain well. Steam broccoli until just crisp-tender, about 4 minutes. Rinse with cold water; drain well. Steam carrots until just crisp-tender, about 4 minutes. Rinse with cold water; drain. Mix cauliflower, broccoli, carrots and olives in large bowl. (Can be prepared 1 day ahead. Cover vegetables and chill.)
• Place lemon juice in small bowl. Gradually mix in oil. Add tomatoes, oregano and dried red pepper. Pour dressing over vegetables and stir to coat. Season to taste with salt and pepper. Garnish with lemon wedges. (Can be prepared 2 hours ahead. Let stand at room temperature, tossing occasionally.)

HOMEMADE GIARDINIERA

Steps:

• Mix 2 c water with the salt and stir until dissolved. Add the carrot slices, cauliflower, celery, bell peppers, and serranos. Mix to combine. Cover and refrigerate overnight.
• Drain and rinse the vegetables.
• In a clean bowl, mix oil and vinegar with the garlic and oregano. Add the vegetables to the seasoned oil and mix to combine. Cover and refrigerate for 3 days to marinate.
• After 3 days in the bowl, transfer the vegetables to a quart jar, pour as much of the seasoned oil/vinegar mixture in as you need to cover the vegetables.
• The mixture will keep in the refrigerator for 3-4 weeks.

EASY GIARDINIERA RECIPE

Steps:

• Pour vinegar, water, salt, sugar, and mustard seeds into a sauce pan. Heat over medium-high heat until the mixture boils.
• As soon as it boils, stir the mixture gently and turn off the heat. Allow the mixture to cool slightly on the stove while you prep the veggies.
• Chop the cauliflower head into small florets, slice the carrots and celery on a diagonal into slices, slice the bell pepper and jalapeño (if desired). Arrange the veggies in three 2 cup wide mouth jars.
• Spoon the mustard seeds from the brine into each jar. Pour the slightly warm brine over the veggies.
• Allow them to cool completely at room temperature. Then, place the lid on the jars and place in the fridge. They will continue to pickle in the fridge so let them sit for at least 24 hours before consuming.