Giardiniera (Italian Pickled Vegetables)

Small round white dish of Giardiniera sitting on a marble board.

You will find many ways to enjoy this easy recipe for Giardiniera, an Italian Vegetable Pickle. It features a tangy, colourful and crunchy pickle that is perfect on a platter and ideal to enjoy alongside cheese and meats. Add it to salads or sandwiches and serve alongside your main meal. This is the best, simple pickle recipe!

Course Pickles, Side Dish

Cuisine Italian

Prep Time 30

Cook Time 5

Cooling Time 1

Total Time 1 35

Servings x 500ml (17 fluid oz) Jars

Calories 522kcal

Author Alexandra Cook - It's Not Complicated Recipes

Equipment

4 x 500ml (17 fluid oz) Jars See Note 1

Ingredients

450 g (16 oz) cauliflower - cut into small bitesize florets See Note 2
1 medium yellow capsicum/bell pepper – cut into 2 cm (0.75") cubes
1 medium red capsicum/bell pepper – cut into 2 cm (0.75") cubes
140 g (5 oz) green beans – cut into 3 cm (1") pieces
2 ribs celery – cut into 1 cm (0.5") pieces
2 medium carrots – peeled and cut into 1 cm (0.5") pieces
1 teaspoon red chilli pepper flakes - omit or use less if you prefer
2 teaspoon whole black peppercorns
2-4 dried bay leaves
6 teaspoon coarse sea salt See Note 3
2 tablespoon white sugar See Note 4
2 ⅔ cups (650 ml) water See Note 5
2 ⅔ cups (650 ml) white wine vinegar
extra virgin olive oil - for serving, optional

Instructions

To Sterilise the Jars:

Sterilise the jars you'll be using to store the pickles. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts – if they do, allow them to air dry, instead of placing in the oven.
Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Keep the jars warm.

For the Pickle:

Prepare your vegetables - cut into bite size pieces.
In a non-reactive saucepan (See Note 6), add the salt, sugar, water and white wine vinegar. Stir over medium heat until the sugar dissolves and the mixture just reaches a boil.
Add the chopped vegetables to the warm jars – I toss them in a bowl first to mix them up to ensure I get a variety.
Press the vegetables down in the jars to fit them in tightly.
Add in the seasonings - divide the chilli and peppercorns between the jars and add a small bay leaf or half of a larger one to each jar.
Add the pickling brine to your jars and seal immediately. Allow to cool completely before refrigerating.
Allow a minimum of 24 hours for the flavours to develop - preferably one week.
Serve with a drizzle of Extra Virgin Olive Oil.

Video

Notes

Jars: this does make a large quantity of Giardiniera. If you would prefer to halve the recipe, that is fine.
Vegetables: you can use any quantity and combination of vegetables you prefer - I mix it up regularly. You'll want approximately 1.1kg (2.4 lb) of chopped vegetables for a full batch.
Coarse sea salt: ensure you use cooking salt or coarse sea salt. Regular table salt may contain anti-caking agents and is much stronger.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Water: ensure you use filtered water, as water that contains chlorine can alter the taste of the pickles.
Non-reactive saucepans: are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as lemons and vinegar, may take on a metallic taste and discolour if cooked in such pans.
Storage: once the jars have cooled, store the pickles in the fridge for up to three months. This is a quick pickle recipe not designed for long term canning.
Nutritional information: is based on one entire jar, and includes the pickling liquid.

Nutrition