Here is the Giardiniera or Italian vegetables in vinegar best recipe. The Giardiniera is made of pickled vegetables; the pickling makes it possible to preserve vegetables in season when they are abundant and conserve them for some time.
It is a somewhat complicated proceeding because it requires the preparation of the pickling liquid and then the cooking of all vegetables in separate boiling water and when cooked transferring it into a large bowl of ice and water to stop the cooking and finally, after draining and patting dry, mixing the vegetables with the pickling liquid.
The pickling liquid made with a vinegar mixture, has to be well acidulated in order to preserve the vegetables and because it tastes very vinegary, the Giardiniera was never one of my preferred side dish.
The Pickling Liquid
- 12 cups water
- 4 cups distilled white vinegar
- Tablespoon of salt
- Bay leaves
- 1 cauliflower (over 2 lb), head separated into bite-sized florets and washed
- Celery ribs, washed well and cut into 1-inch pieces
- 1 red bell pepper, sliced into ½-inch pieces
- 1 yellow bell pepper, sliced into ½-inch pieces
- 5 carrots, peeled and cut into ¼-inch slices to make 3 cups
- 8 oz pearl onions peeled (or use an 8 oz jar of large cocktail onions)
- 1 box frozen artichokes heart, defrosted and cut in half or into quarters
You can add any other vegetable, like mushrooms, eggplants, etc
Also secure and prepare
- 4 oz jar of Tuscan sweet peperoncini, drained of their brine (imported from Italy)
- 8 oz Sicilian style green olives in brine, pitted
- 12 oz oil cured black olives, pitted
- 1½ cup canola oil
- 1 cup extra virgin olive oil
- ½ cup distilled white vinegar
- A few pinches of hot red pepper flakes
- 4 bay leaves
- Taste for salt and add if needed
- 1 stainless steel 6- or 8-quart sauce pot
- Stainless steel 3-quart saucepan
- Slotted spoon
- 1 large bowl
- Glass or plastic containers to storage the marinated vegetables
- In the 8 quart pot, mix all ingredients for the pickling liquid. Transfer 2 cups of it to the small saucepan and bring to a boil.
- In a large bowl, combine the condiments except for the bay leaves, which you will add last.
- Add cauliflower florets to the boiling liquid in the large pot, bring to a boil and cook for 5 to 6 minutes, until al dente. When cauliflower is done, use a slatted spoon to transfer cooked vegetables to a big bowl.
- In the same water, cook the celery for 6 minutes, and in the same manner, cook artichokes for 1 minute.
- If you add other vegetables, cook for 3 to 6 minutes, until al dente. Use your judgment and taste the vegetables to make sure they are properly cooked.
- Cook fresh pearl onions for 4 minutes. You can substitute pearl onions for small red onions cut into quarters and cooked for 4 minutes.
- Bring the small saucepan to a boil, add carrots and cook for 6 minutes. If using tiny baby carrots, reduce time to 3 minutes.
- In the small pot add the yellow pepper and follow with red pepper, cooking each for 4 minutes.
- When you have all the cooked vegetables in the bowl, mix in a jar of peperoncini and the olives.
- Taste for salt, and if you like a more pungent giardiniera, add some more vinegar.
- Mix in bay leaves last and make sure the vegetables are submerged, adding some of the pickling liquid if necessary.
- Store in a plastic or glass containers. Serve as antipasto or a side dish. It may kept refrigerated for about a month.