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Giardiniera
Servings
8
Prep Time
10 minutes
Cook Time
10 minutes
Calories
195
Author:
Giada De Laurentiis
Ingredients
- 3 cups water
- 2 ½ cups white vinegar
- 2 teaspoons kosher salt
- 5 tablespoons sugar
- ½ cauliflower (cut into bite sized florets)
- 2 carrots (peeled and sliced 1/6-inch thick)
- 1 red pepper (halved, seeded and sliced into ¼ inch sticks)
- 1 yellow pepper (halved, seeded and sliced into ¼-inch sticks)
- 2 stalks of celery (sliced ¼-inch thick, on the bias)
- 1 serrano or jalapeo chili pepper (sliced ‚1/4-inch thick)
-
1 ½ teaspoons dry oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon coarsely ground black pepper
-
½ cup extra-virgin olive oil
For The Marinade:
Instructions
- To a large, nonreactive saucepan add the water, vinegar, salt, and sugar. Place over medium-high heat and bring to a boil. Add the cauliflower and carrots and cook for 3 minutes. Add the peppers and celery to the pan and stir to make sure they are submerged.
- Simmer another 3 minutes. Add the chilies to the same pan, turn off the heat, and cover the pan. Allow the vegetables to marinate in the hot liquid for 4 minutes.
- Meanwhile, in a large bowl whisk together the oregano, pepper flakes, black pepper, olive oil, and vegetable oil. Whisk in 2 tablespoons of the cooking liquid. Drain the vegetables and add them to the marinade. Using a large spoon, toss to coat well in the marinade. Allow to cool to room temperature.
- Cover and chill completely in the fridge. Allow the mixture to marinade in the refrigerator for one day, stirring 2 or 3 times throughout the day. The mixture will keep for a week in the refrigerator.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 195
Amount/Serving
% Daily Value
- Carbs
- 15 grams
- Protein
- 1 grams
- Fat
- 14 grams
- Saturated Fat
- 1 grams
- Sodium
- 507 milligrams
- Fiber
- 2 grams
- Sugar
- 10 grams
1 comment
I recently tried this Giardiniera recipe and it was a delightful experience! The combination of crisp vegetables like cauliflower, carrots, celery, and colorful bell peppers, all marinating in a vibrant mix of vinegar, olive oil, and an assortment of herbs and spices, created a symphony of flavors.
The preparation process was straightforward and quite enjoyable. Chopping the vegetables gave me the freedom to customize the sizes according to my preference, ensuring each bite had the perfect crunch. The recipe called for a generous amount of garlic and red pepper flakes, which added a pleasant heat without overpowering the other flavors.
The key to this recipe’s success was the marination time. Letting it sit in the refrigerator for a few days really allowed the flavors to meld beautifully, resulting in a pickled treat that was tangy, slightly spicy, and refreshingly acidic. It was a perfect accompaniment to sandwiches and salads and even worked wonderfully as a standalone snack.
One thing I would suggest is adjusting the salt content based on personal taste. The recipe recommended a specific amount, but I found reducing it slightly worked better for my palate.
Overall, this homemade Giardiniera is a wonderful addition to any kitchen. It’s a versatile condiment that brings a burst of flavor to any meal. Whether you’re a fan of pickled vegetables or trying them for the first time, this recipe is definitely worth a try!