Homemade Pickled Giardiniera Recipe
Category: Preserves & Pickles
Serving Size: 1 Batch
Pickled Giardiniera is a delightful medley of vegetables preserved in a tangy vinegar solution, perfect for adding a burst of flavor to salads, sandwiches, or antipasto platters. This traditional Italian recipe ensures that your produce is preserved beautifully, offering a satisfying crunch and a vibrant taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| White wine vinegar | 5 liters |
| Carrots | 300 g |
| Fresh spring onions | 200 g |
| Red bell peppers | 300 g |
| Green bell peppers | 300 g |
| Yellow bell peppers | 300 g |
| Sugar | 30 g |
| Cauliflower | 300 g |
| Green beans | 300 g |
| Celery | 300 g |
| Cucumbers | 300 g |
| Water | 5 liters |
| Coarse salt | 30 g |
| Bay leaves | 3 leaves |
| Black peppercorns | 10 |
| Juniper berries | 4 |
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 30 kcal |
| Protein | 1 g |
| Fat | 0 g |
| Carbohydrates | 7 g |
| Fiber | 2 g |
| Sodium | 180 mg |
Instructions
Step 1: Prepare the Vegetables
- Begin by thoroughly washing all the vegetables under cold running water.
- Peel the carrots with a vegetable peeler, and then use a crinkle cutter or mandoline to create attractive, ridged slices.
- Remove the roots from the spring onions and slice them in half.
- Cut the celery into 1 cm chunks.
- For the bell peppers, remove the seeds and slice them into medium-sized strips.
- Break the cauliflower into small florets, detaching them from the main stalk.
- Trim the green beans, and slice the cucumbers into uniform chunks.
Step 2: Prepare the Pickling Liquid
- In a large pot, bring the water to a gentle boil.
- Add bay leaves, coarse salt, sugar, black peppercorns, and juniper berries. Stir until the salt and sugar dissolve completely.
Step 3: Blanch the Vegetables
- Once the water reaches a simmer, add the carrots and cauliflower. Allow them to blanch for 3 minutes.
- Follow with the green beans, spring onions, and celery, blanching them briefly for 2 minutes.
- Finish with the cucumbers and bell peppers, cooking them for just a minute to maintain their crunch.
- Remove the pot from the heat and carefully strain the vegetables. Save the pickling liquid for later use.
- Spread the vegetables on a stainless steel tray to cool.
Step 4: Sterilize the Jars
- Prepare sterilized glass jars with either screw-on lids or rubber-seal closures. Follow proper sterilization guidelines to ensure a safe canning process.
Step 5: Assemble the Giardiniera
- Once the vegetables are cool, distribute them evenly into the sterilized jars.
- Pour the reserved pickling liquid into the jars, ensuring the vegetables are completely submerged.
- Seal the jars tightly but avoid over-tightening to allow for proper vacuum sealing during the pasteurization process.
Step 6: Pasteurize the Jars
- Place the sealed jars in a large pot lined with a kitchen towel.
- Fill the pot with water until it reaches just below the lids.
- Bring the water to a gentle boil and pasteurize the jars for the recommended time per food safety guidelines.
Step 7: Check the Vacuum Seal
- After cooling, test the vacuum seal. If the jar lid doesnβt pop when pressed or, in the case of rubber-seal jars, if the tab produces a crisp sound when pulled, the seal is intact.
- If the vacuum seal is not achieved, reprocess or refrigerate and consume the giardiniera promptly.
Serving and Storage
Store your pickled giardiniera in a cool, dark place for at least 2 weeks before consuming. This resting period allows the flavors to meld beautifully. Once opened, refrigerate and consume within a month.
This recipe captures the authentic flavors of Italian pickling traditions, transforming humble vegetables into a vibrant, tangy condiment. Enjoy this versatile dish on sandwiches, with grilled meats, or as part of an appetizer spread!
