Pickled Italian Giardiniera

The pickled giardiniera is one of the most beloved preserves in Italian tradition, originally created to enjoy vegetables even out of season. Its origins date back to the Middle Ages, when vinegar was used not only to flavor but mainly to preserve food during the winter months. Over time, this preparation has become much more than a simple preservation method: today, giardiniera symbolizes color, flavor, and conviviality.

Crunchy, fresh, and flavorful, it is a versatile side dish that perfectly accompanies cold cuts, aged cheeses, and boiled meats, especially in Northern Italian cuisine. It is also excellent as an appetizer served with bread or crostini, or as an ingredient in rich salads, sandwiches, and cold dishes. Its acidity balances strong and fatty flavors, making it a valuable ally for many traditional and modern recipes.

🍽️ Serves: 2 jars of 660 ml ⏲️ Time: 1 hour and 15 minutes 🧺 Ingredients:

• 400 g cauliflower

• 1 medium onion (about 80 g)

• 1 medium carrot (about 100 g)

• 4 celery stalks (about 150 g)

• 3 peppers (about 400 g)

• 1.5 liters water

• 1 liter white wine vinegar

• 12 g sugar

• 12 g fine salt

• 2 bay leaves

• 5 peppercorns (optional)

🥣 Instructions:

1. Prepare the vegetables Wash all vegetables thoroughly under running water. Cut the cauliflower into florets, slice the onion, cut the carrot into rounds, the celery into pieces, and the peppers into strips or cubes. Keep them in large pieces to maintain their texture after preservation.
   

2. Prepare the marinade In a large pot, combine water and white wine vinegar. Add sugar, salt, peppercorns (if using), and bay leaves.
   

3. Cook the vegetables Add the vegetables to the marinade and cook for about 10 minutes. They should be slightly tender but still crunchy, not fully cooked.
   

4. Drain and cool Drain the vegetables and lay them on a clean kitchen towel. Let them cool for about 40–45 minutes to remove excess moisture.
   

5. Jar the vegetables Transfer the cooled vegetables into sterilized jars. Pour the strained marinade over the vegetables, completely covering them. The liquid should reach about 1 cm below the rim of the jar.
   

6. Rest and storage Close the jars tightly and store them in a cool, dry, dark place. Let the giardiniera rest at least 2 weeks before consuming to allow the flavors to develop. It can be stored for 6–8 months. Once opened, keep in the fridge and consume within 2 weeks.

💡Tips:

• Choose fresh, firm vegetables to ensure they remain crunchy even after preservation.

• Use a mild white wine vinegar; avoid very strong vinegars that could overpower the natural flavor of the vegetables.

• Make sure jars and lids are properly sterilized before jarring. This is essential for safe and long-lasting preservation.

• Vegetables must remain crunchy: a few minutes in the pot are enough. Overcooking may make them soft in the jar.