Name: Italian Giardiniera Pickles
Ingredients: 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; 3–4 cloves garlic, thinly sliced; 2 fresh jalapeños, thinly sliced; ½ cup green olives, pitted and sliced; 2 tablespoons fresh parsley, chopped; 1½ cups white vinegar; 1 cup water; 2 tablespoons kosher salt; 1 tablespoon granulated sugar; 1 teaspoon dried oregano; 1 teaspoon Italian seasoning; ½ teaspoon whole black peppercorns; ½ teaspoon red pepper flakes; ½ cup extra-virgin olive oil

Ingredients

Scale

This recipe uses a colorful mix of fresh vegetables and briny olives combined with a zesty herb-infused vinegar brine and finished with olive oil. Here’s what you’ll need:

For the Vegetables

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
3–4 cloves garlic, thinly sliced
2 fresh jalapeños, thinly sliced
½ cup green olives, pitted and sliced
2 tablespoons fresh parsley, chopped

For the Pickling Brine

1½ cups white vinegar
1 cup water
2 tablespoons kosher salt
1 tablespoon granulated sugar
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon whole black peppercorns
½ teaspoon red pepper flakes
½ cup extra-virgin olive oil

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Instructions

This recipe comes together with a quick warm-brine toss, followed by time in the fridge to let the flavors fully develop.

Step 1: Prep the Vegetables

Wash and prepare all the vegetables. Cut the cauliflower into bite-sized florets and slice the carrots, celery, peppers, onion, garlic, and jalapeños.

Step 2: Combine the Main Vegetables

Place the cauliflower, carrots, celery, bell peppers, red onion, garlic, and jalapeños in a large bowl.

Step 3: Build the Brine

In a saucepan, combine the white vinegar, water, kosher salt, sugar, dried oregano, Italian seasoning, black peppercorns, and red pepper flakes.

Step 4: Simmer the Brine

Bring the brine to a gentle simmer, stirring until the salt and sugar fully dissolve.

Step 5: Pour Over the Vegetables

Carefully pour the hot brine over the vegetables in the bowl and toss gently to coat everything evenly.

Step 6: Add the Olives and Parsley

Let the vegetables cool slightly, then add the sliced green olives and fresh chopped parsley, tossing gently to combine.

Step 7: Transfer to Jars

Transfer the mixture to clean glass jars and pour in enough of the remaining brine to completely cover the vegetables.

Step 8: Add the Olive Oil

Add the extra-virgin olive oil over the top of each jar.

Step 9: Seal and Refrigerate

Seal the jars and refrigerate for at least 24 hours to allow the flavors to develop.

Step 10: Let the Flavor Deepen

For the best flavor, let the giardiniera marinate for 2 to 3 days before serving. This extended resting period allows the vegetables and olives to fully absorb the herby, tangy brine.