Giardiniera

If you’ve ever wanted to make giardiniera at home without canning or specialty ingredients, this refrigerator version is the place to start. A hot vinegar brine, fresh vegetables, and a little patience are all it takes.

Course Appetizer, Pantry, Side Dish, Snack

Cuisine American, Italian, Mediterranean

Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Cook Time 15

Pickling time 7

Total Time 7 15

Servings servings (2 ounces each)

Calories 16kcal

Author Meggan Hill

Ingredients

1/2 head cauliflower cut into 1/2-inch florets (about 1 pound)
3 carrots peeled and sliced into 1/4-inch rounds on the bias
3 celery ribs sliced into 1/2-inch pieces
1 red bell pepper stemmed, seeded, and cut into 1/2-inch pieces
2 serrano chiles stemmed and thinly sliced (see note 1)
4 cloves garlic thinly sliced (see note 2)
2 1/2 cups white wine vinegar or distilled white vinegar
2 1/2 cups water
1/4 cup granulated sugar
1/4 cup kosher salt
1 bunch fresh dill tied with kitchen twine

US Customary - Metric

Instructions

In a large bowl, add cauliflower, carrots, celery, red bell pepper, serranos, and garlic. Toss until uniformly combined.
Pack the vegetables into 4 pint jars leaving 1/2-inch of headspace.
In a large saucepan over medium-high heat, add vinegar, water, sugar, salt, and dill. Bring to a boil, then remove from heat, cover, and steep for 10 minutes.
Remove the bundle of dill and return the brine to a boil. Remove from heat. Using a ladle, divide the brine among the jars, then cover and refrigerate for 7 days.

Nutrition