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traditional Italian giardiniera recipe

Traditional Italian Giardiniera Recipe

Silvana Nava
Giardiniera recipe is really easy to make at home. It's just a mix of fresh vegetables cooked in a mixture of vinegar and water with flavorings and then preserved in white vinegar.
Vegetables cooked this way remain crisp and flavorful. This mix of vegetables is cheerful and colorful. It will remind you of a spring garden (giardino). In fact, this is where the name Giardiniera comes from.
5 from 2 votes
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 3 jars
Calories 226 kcal

Ingredients
  

  • 1 bell pepper red
  • 1 bell pepper yellow
  • 3 carrots
  • 2 celery ribs
  • ½ cauliflower
  • 3 onions
  • 100 g green beans 3,5 oz
  • 1 liter water ~4 cups
  • 1 liter white wine vinegar ~4 cups
  • 25 g salt 1 tablespoon, coarse
  • 20 g granulated sugar ~1 ½ tablespoons
  • 4 bay leaves
  • 10 black pepper grains

Instructions
 

  • First wash and dry all the vegetables. Then, on a cutting board, start chopping them.
  • Arrange the chopped vegetables split into groups on a tray and set aside. Since you need to cook them at different times, we recommend that you don't mix them.
  • PLEASE NOTE: The cutting of vegetables is only illustrative. You can cut them into strips, chunks or rounds. The important thing is that the pieces are not too small and of fairly equal size to each other.
  • Now make the brine in which you need to boil the vegetables. So, in a fairly large pot pour the water and vinegar.
  • Dissolve salt and sugar in the liquid and bring to a boil. Then add the bay leaves and peppercorns.
  • First cook the carrots and cauliflower florets for 2 minutes. Then add the celery and green beans. After 2 minutes, add the other vegetables as well. Stir and cook for another 2 minutes.
  • Turn off the heat and drain the vegetables with a skimmer. Lay them on a tray and let them cool. PLEASE NOTE: All vegetables, at the end of their respective cooking times, should remain crisp and firm.
  • Strain the cooking liquid through a strainer and let it cool as well. You will need it to fill the giardiniera jars.
  • When the vegetables have cooled completely, take the previously sterilized jars. Arrange the mixed vegetables inside, pressing them down well.
  • Alternate vegetables as desired, trying not to leave gaps between each vegetable. Also try to evenly distribute the different types of vegetables in the jars. Stop the layer of vegetables about 2 cm/2 ½ cm (¾ inch/1 inch) from the edge.
  • Take the cooled cooking liquid. Using a ladle, pour the liquid into the jars until an inch below the brim of the jar, completely covering the giardiniera.
  • Place the jars in a pot, wrapped with a dish towel. Line the bottom of the pot and the spaces around the jars with cloth tea towels as well. This to prevent bumping during cooking. Fill the pot with water and bring to a boil. Boil for 20 minutes then turn off the heat. A good indication that the vacuum is forming is in observing small bubbles emerging from the jars.
  • Now all you have to do is to let the jars cool completely upside down before storing them in the pantry. To check that the vacuum is on, simply press on the center of the lid. You should not hear any noise. The jars are now safe and your giardiniera is pasteurized. Once ready, let the jars of homemade giardiniera sit in the dark of your pantry for 3-4 weeks before eating. If vacuum-packed correctly and the jars are stored in a cool, dry place away from light and heat sources, Italian giardiniera will keep for 6 months. Once each jar is opened, store it in the refrigerator and eat it within 3-4 days at most.

Notes

PLEASE NOTE: these are the amounts to get about 1.5 Kg (3.3 Pounds) of Giardiniera (3 or 4 jars depending on their size). The amount and type of vegetables used are also just examples. You can change them according to your taste and the season.

Nutrition

Serving: 100gCalories: 226kcalCarbohydrates: 39gProtein: 6gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 3376mgPotassium: 1127mgFiber: 9gSugar: 21gVitamin A: 13053IUVitamin C: 166mgCalcium: 143mgIron: 3mg
Keyword giardiniera recipe, Italian giardiniera recipe
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