Ingredients
This recipe uses a colorful mix of fresh vegetables combined with a zesty vinegar brine and finished with olive oil. Here’s what you’ll need:
- 2 cups cauliflower florets
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ cup red onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 jalapeños, sliced
- 1½ cups white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon black peppercorns
- ½ cup extra-virgin olive oil
Instructions
This easy, no-cook method comes together quickly, with most of the work happening passively in the refrigerator.
Add the cauliflower florets, sliced carrots, sliced celery, chopped red and green bell peppers, thinly sliced red onion, sliced garlic, and sliced jalapeños to a large bowl. Toss gently to combine.
In a saucepan, combine the white vinegar, water, kosher salt, sugar, dried oregano, Italian seasoning, red pepper flakes, and black peppercorns.
Bring the mixture to a gentle simmer over medium heat, stirring until the salt and sugar fully dissolve. There’s no need to boil the vegetables in this version — the warm brine alone is enough to kickstart the pickling process once poured over the vegetables.
Pour the warm brine directly over the vegetables in the bowl and let everything cool completely at room temperature. As the mixture cools, the vegetables will begin absorbing the tangy, herby flavor of the brine.
Once cooled, transfer the vegetables and brine into clean glass jars, making sure the vegetables are fully covered by the liquid. Full submersion helps ensure even pickling and reduces the risk of spoilage.
Refrigerate the jars for at least 24 hours to allow the flavors to fully develop. This resting period is essential for the vegetables to properly absorb the brine’s tangy, herby flavor.
Before serving, drain the vegetables slightly to remove some of the excess brine, then toss them with the extra-virgin olive oil. This final step gives the giardiniera its classic glossy, rich, antipasto-style finish.
Serve the giardiniera chilled as an antipasto, a sandwich topping, a pizza garnish, or a flavorful side for grilled meats.