Giardiniera (Pickled Vegetables)

This vibrant Giardiniera is a staple of Italian-American cuisine, offering a refreshing crunch and tangy kick to any meal. The mix features crisp carrots, celery, cauliflower, and peppers marinated in a sharp blend of white vinegar, wine, and aromatic spices like dill and garlic. The result is a bright, acidic condiment that cuts through rich foods beautifully. Ideal served alongside cured meats, on a charcuterie board, or stirred into pasta salads, this pickled medley adds depth and texture. It&# 226;ÂÂs an excellent vegan side dish that keeps well in the refrigerator, allowing the flavors to meld and intensify over time.

Cuisine: Global

Courses: Side Dishes

Difficulty: Beginner

Servings: 6

Calories: 20.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Giardiniera is a staple of Italian-American cuisine, offering a refreshing crunch and tangy kick to any meal. The mix features crisp carrots, celery, cauliflower, and peppers marinated in a sharp blend of white vinegar, wine, and aromatic spices like dill and garlic. The result is a bright, acidic condiment that cuts through rich foods beautifully. Ideal served alongside cured meats, on a charcuterie board, or stirred into pasta salads, this pickled medley adds depth and texture. It&# 226;ÂÂs an excellent vegan side dish that keeps well in the refrigerator, allowing the flavors to meld and intensify over time.

Ingredients

2 Carrots, peeled and sliced
1 Celery stalk, sliced diagonally
2 cups Cauliflower, cut into small chunks
1/2 Red pepper, quartered and sliced
1 Green onion, sliced
1 Clove garlic, sliced
1 cup White vinegar
1/2 cup Dry white wine
1/4 cup Water
1/4 cup Apple juice
2 teaspoons Salt
8 Peppercorns
1 teaspoon Dried dill weed

Directions

1
Combine all sliced vegetables (carrots, celery, cauliflower, red pepper, green onion, and garlic) in a large mixing bowl.
2
In a separate medium saucepan or large measuring cup, whisk together the white vinegar, dry white wine, water, apple juice, salt, peppercorns, and dried dill weed until the salt is dissolved.
3
Pour the liquid mixture over the vegetables in the bowl, tossing gently to ensure all vegetables are fully coated and submerged.
4
Transfer the vegetable mixture and liquid into a clean, airtight glass jar or container.
5
Seal the jar tightly and refrigerate for at least two days before serving to allow the flavors to develop.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 20.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 34.5mg2%
Total Carbohydrate 5.0g2%
Dietary Fiber 1.4g6%
Sugars 2.4g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Source: Adapted from "High Road to Health" by Lindsay Wagner et al.

Storage: Keep refrigerated at all times. The giardiniera will keep for several weeks. The flavor improves with time, so waiting 3-4 days yields the best result.

Variations: For a spicier version, add sliced hot peppers or red pepper flakes. You can substitute apple cider vinegar for the white vinegar for a slightly sweeter profile.

Dietary: Omit salt for a low-sodium version, though this may affect preservation time. This recipe is naturally vegan and gluten-free.

Keywords: giardiniera, pickled vegetables, italian, antipasto, carrots, celery, cauliflower, vinegar, marinated, vegan, side dish, preserved, dill, garlic, peppers, crunchy, tangy, refrigerator pickles, homemade, condiment

Read it online: https://www.chefs-mate.com/recipe/giardiniera-pickled-vegetables/