Homemade Giardiniera Recipes

GIARDINIERA

Steps:

• Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
• Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.

HOMEMADE GIARDINIERA

Steps:

• Place salt in a bowl, add the veggies and cover with cold water
• Stir to combine
• Cover and store for 2 days to brine
• Whisk up dressing of garlic, oregano, celery seed, vinegar and oil
• Drain salad and toss with dressing and olives

GIARDINIERA

Steps:

• In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water. Bring to a boil. Add remaining ingredients and return to a boil.
• Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid.

HOT ITALIAN GIARDINIERA

Steps:

• Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
• The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

GIARDINIERA

Steps:

• Mix water and kosher salt in a medium bowl. Add cauliflower, celery, carrots, serrano peppers, bell peppers, onion, garlic, and green olives. Toss to combine and refrigerate overnight.
• Drain vegetables and rinse very well. Place in a large jar.
• Whisk together vinegar, olive oil, oregano, and chili flakes. Pour over the vegetables and refrigerate at least 3 days before eating.
• Keep up to 1 month.

REFRIGERATOR GIARDINIERA

Steps:

• Combine summer squash, carrots, cauliflower, orange and red bell peppers, onion, and chile peppers in a non-reactive plastic container with a tight-fitting lid. Add salt and water to cover. Cover with the lid and shake gently to evenly distribute the salt. Let stand at room temperature overnight.
• Drain the vegetables in a colander. Rinse thoroughly with cold tap water and drain well.
• Immerse three 1-quart jars in simmering water to sterilize.
• Place 1 sliced garlic clove, 1 teaspoon dried oregano, 1 oregano sprig, 1/3 teaspoon red pepper flakes, 1/3 teaspoon black pepper, and 1 bay leaf in each jar. Add the vegetables, packing them tightly into the jar but not so tight that they get blemished.
• Whisk 1/2 cup olive oil, 1/2 cup grapeseed oil, and vinegar together in a bowl until evenly combined. Pour mixture over the vegetables so they are completely covered. Mix more vinegar, olive oil and grapeseed oil, in equal amounts, if more liquid is needed.
• Cover jars with plastic storage caps and refrigerate for 2 days before using. The giardiniera keeps in the refrigerator for about 2 weeks.

HOMEMADE GIARDINIERA

Steps:

• Mix 2 c water with the salt and stir until dissolved. Add the carrot slices, cauliflower, celery, bell peppers, and serranos. Mix to combine. Cover and refrigerate overnight.
• Drain and rinse the vegetables.
• In a clean bowl, mix oil and vinegar with the garlic and oregano. Add the vegetables to the seasoned oil and mix to combine. Cover and refrigerate for 3 days to marinate.
• After 3 days in the bowl, transfer the vegetables to a quart jar, pour as much of the seasoned oil/vinegar mixture in as you need to cover the vegetables.
• The mixture will keep in the refrigerator for 3-4 weeks.

GIARDINIERA PICKLED VEGETABLES

Steps:

• Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.
• To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.
• Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
• Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
• Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.

ITALIAN GIARDINIERA RECIPE

Steps:

• Chop the vegetables, then rinse and drain.
• In a large pot add the water, vinegar, bay leaf and salt. Add the carrots, green beans and celery for 2 minutes then add the cauliflower, peppers and onion and cook for another three minutes. (5 minutes total)
• With a slotted spoon move the vegetables to a clean bowl, then divide evenly into the sterilized jars. Be sure to press down on the veggies to remove some extra space. Top with the boiled vegetable liquid or oil*, depending on your preference. Tightly close the jars with the sterilized lids.
• Place the jars in a large pot, wrap a clean tea towel around the jars so that they don't knock against each other and break while boiling. Add enough water to cover the jars and bring to a boil, continue to boil for about 20 minutes. Remove from heat, and leave the jars to cool in the pot. Place the cooled jars in a cool dry area and leave for at least a month before serving. Enjoy!

GIARDINIERA {PICKLED VEGETABLES)

Steps:

• Prep and chop all the produce. Set out 4 pint jars.
• To each jar add: 1 tablespoon olive oil, 1/2 garlic clove, 1/2 serrano pepper, 1 bay leaf, 1/2 teaspoon oregano, 1/4 teaspoon celery seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon mustard seeds, 1/8 teaspoon coriander seeds, and a pinch of black peppercorns.
• Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
• Make the Brine: Set a medium saucepan over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
• Allow the pickled vegetables to cool at room temperature. Then cover with a lid, gently shake, and refrigerate for 36-48 hours before serving.
• (If you find the pickled vegetables are too salty after 36 hours, you can pour one-third of the brine off the top and fill with water, then place the jar back in the fridge.)
• Use as desired (see suggestions in full article.)

JARDINIERE

Steps:

• Prepare canner, jars and lids.
• Tie bay leaves, peppercorns and garlic in a square of cheesecloth or using a spice ball.
• In a large stainless steel saucepan, combine the vinegar, water, sugar, salt and the spice bag/ball. Bring to a boil over medium heat, stirring to dissolve sugar.
• Reduce heat, cover, and boil gently for 5 minutes until spices have infused the liquid. Add cauliflower, onions, celery, carrots, and zucchini and return to a boil. Remove from heat and stir in red, yellow, and green peppers. Discard the spice bag/ball.
• Pack veggies into hot jars to within a generous ½ in of top of jar. Ladle hot pickling liquid into jar to cover veggies leaving ½ inch head-space. Remove air bubbles and adjust head-space , if necessary, by adding more hot pickling liquid.
• Wipe rim with clean cloth or paper-towel, center lid on jar, screw band down till resistance is met, then increase to fingertip-tight.
• Place jars in water bath canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
• This recipe make 3 quarts.

GIARDINIERA

Steps:

• In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

HOMEMADE HOT GIARDINIERA

Steps:

• Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
• Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.

BEST HOMEMADE GIARDINIERA (HOT OR MILD)

Steps:

• Wash Your Jars Place jars in your canner and on the rack to lift them off of the bottom of the pan. Fill all of your jars 1/2 way with water and then add water to the pan. Turn the pan on to get hot. Chop up your fresh vegetables in large pieces until you have about 7 or 8 cups in all. Mix a brine of 1/2 and 1/2 water and vinegar. 3 1/4 cups of each in a pot Add a heaping tablespoon of Himalayan pink salt. Do not use iodized salt. Some people add sugar (you can if you want to here add 1 - 2 Tablespoons of sugar.) Heat the vinegar, water, salt, peppercorns, and if desired, sugar to the pot and heat up. When the salt and sugar melt, it is ready. Using the jar lifter, lift hot jars out of your canning pot and dump the water back into the pan. Place the jar onto a towel or folded washcloth. Fill the jars packing the vegetables in firmly but not too tight. Add a couple of spicy peppers or a pinch of red pepper flakes to each jar if desired. Make sure as you are packing your jars you add in your small onion, pearl onion, or a wedge of onion in each jar and add in a clove or two of garlic in each jar (unless you don't like them, then omit). Using a ladle, pour hot brine over vegetables. Wipe your jar rims with a clean lint-free cloth. Add the flat lid and a ring to just tight. Do not overtighten! Using the jar lifter (tongs) Lift the jar and place it back into your canner. Continue the process until all jars are full Bring water to a boil and begin timing at this point for 10 minutes Remove hot jars with jar lifter/jar tongs onto the folded towels on the counter (makes sure you have several layers of towels to protect it from the heat. Leave room between each jar and let cool 24 hours When cool label and date your jars and put them in a cool dark place. It Will last over a year. If you are steam canning: Make sure the bottom of your steam canner has at least 3 quarts of water in it. Fill the jars with vegetables and then brine as above. Wipe down the rims and place the 2 piece lids on your jars and tighten them to just tight. Don't over-tighten because the air needs to get out. Place jars into your steam canner. Place the lid on top of the steam canner. When you see steam coming out of the top out of the hole on top of your canner then start timing for 10 minutes. When the timer goes off remove hot jars with the bottle lifter / Jar tongs onto a flat surface like the countertop with several layers of folded towels to protect the surface. Leave a space between each jar. Let cool for 24 hours without disturbing Label jars with date and what it is and store them in a cool, dark place. Will last over a year.