Vegetables in Vinegar – Giardiniera

Vegetables in Vinegar – Giardiniera

Digital Camera
  • The Pickling Liquid
  • 12 cups water
  • 4 cups distilled white vinegar
  • Tablespoon of salt
  • Bay leaves
  • The Vegetables
  • 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
  • The Condiment
  • 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
  • Equipment 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

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.