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Giardiniera from Scratch

Giardiniera from Scratch is quick giardiniera recipe, refrigerator vegetables salad, homemade,Italian canning traditional version to inspire everybody to make their own version and enjoy the best pickled veggies with as many savoury dishes as you can imagine.

Course Canning / preserving
Cuisine Italian
Keyword Giardiniera from Scratch
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 jars

Ingredients

  • Ingredients for giardiniera :
  • 2½ cup small florets of white cauliflower ( 250 grams )
  • 2 ½ cup small florets of , broccoflower ( 250grams )
  • 2 ½ cup small florets of purple cauliflower ( 250 grams )
  • 1 carrot, sliced ( 120 grams )
  • ½ green bell pepper, cleaned and sliced
  • ½ red bell pepper,cleaned and sliced
  • Sliced cabbage to taste
  • 3 baby bell peppers ( yellow and orange ), cleaned and sliced
  • Parsley leaves to taste
  • Oregano leaves to taste
  • 6 small bay leaves
  • 6 garlic cloves,whole
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 6 cups water with1 tsp salt
  • 6 Tbsp olive oil
  • Ingredients for the brine :
  • 3 ¾ cups water
  • 1 ½ cup white vinegar
  • 2 ¼ tsp salt

Instructions

  1. Prepare 6 clean glass jars and combine coriander seeds and black peppercorns in a small glass.

  2. Divide the seeds into 6 jars. Also, put one garlic and bay leaf to each glass jar and leave aside.

  3. In medium sized pot, boil the brine ingredients.

  4. Start boiling white cauliflower for three minutes. Take it out, wash with running cold water and leave aside. Repeat the process, using the same boiling water, with carrot and broccoflower. I did not boil purple cauliflower. Left it raw to cover with brine.

  5. Arrange vegetables into the jars and add oregano and parsley leaves. Leave the jars aside.

  6. In medium sized pot, bring brine ingredients: water, vinegar and salt to boil. Pour the boiling brine over the vegetables to cover them completely.

  7. On the top of each jar, add 1 Tbsp of olive oil. Wipe the rims and seal the jars.

  8. Let the jars sit in your kitchen at room temperature for 2 days and remove them to the fridge afterwards.

  9. Keep refrigerated for 2 weeks.

Recipe Notes

Please have in mind it is quick refrigerator giardiniera recipe, not water bath version so you have to spend it within two weeks.