Giardiniera (Pickled Vegetables)
Servings 3 Pints
Equipment
- 3 Glass Pint Jars
- Small Saucepan
Ingredients
Veggies & Seasonings:
- 3 tbsp olive oil
- 9 cloves of garlic, smashed
- 3 serrano peppers, halved lengthwise
- 3 bay leaves
- 1½ tsp dried oregano, divided
- ¾ tsp celery seeds, divided
- ¾ tsp fennel seeds, divided
- ¾ tsp yellow mustard seeds
- 2 cups cauliflower florets **Small florets
- ¾ cup carrots, peeled & sliced
- ¾ cup celery, sliced
- ¾ cup red bell pepper, chopped
- ½ cup green olives, halved
Brine:
- 1½ cups water
- 1½ cups white vinegar
- 1 tbsp kosher salt
- 1 tbsp sugar
Instructions
- Clean and dry 3 (1-pint) glass jars and lids. To each jar add 1 tablespoon of olive oil, 3 smashed garlic cloves, 2 serrano halves, 1 bay leaf, ½ teaspoon of dried oregano, ¼ teaspoon of celery seeds, ¼ teaspoon of fennel seeds, and ¼ teaspoon of yellow mustard seeds.
- Divide the cauliflower, carrots, celery, bell pepper, and olives between the 3 jars, filling them to the very top.
- Heat the water, vinegar, salt, and sugar in a small saucepan over medium-high heat until boiling; stir very well. Carefully pour the brine evenly into each jar, filling them to the top.
- Allow the picked vegetables to cool at room temperature. Seal tightly with a lid and refrigerate for 36-48 hours before serving.
- You can keep the Giardiniera in the refrigerator for up to four months. Enjoy!