Giardiniera Pickles
This traditional Italian pickled vegetable medley combines cauliflower, carrots, celery, and fennel, soaked in a fragrant vinegar and spice blend. The result is a tangy, crunchy pickled delight that adds a burst of flavor to salads, sandwiches, or as a stand-alone snack.
Giardiniera Pickles
Servings: 1 Large Jar
A traditional Italian pickled vegetable medley that is simple to prepare and adds vibrant flavour and texture to a variety of dishes.
Print Recipe
Ingredients
- ¼ cauliflower chopped into bite-sized florets
- 2 carrots peeled and sliced
- 2 celery sticks sliced
- 1 bulb fennel finely chopped
- 2 cups white vinegar
- 2 cups water
- 2 tbsp white sugar
- 1 tbsp black peppercorns
- 4 bay leaves fresh or dried
- 1 tsp fennel seeds
- 1 tsp salt
- 1 large jar that has been thoroughly cleaned with hot soapy water rinsed well and has been air dried completely to avoid any impurities.
Instructions
- Place the white vinegar, bay leaves, sugar, black peppercorns, fennel seeds, salt, and water into a pot large enough to hold all the pickling ingredients. Bring the mixture up to a boil over medium-high heat.
- While the pickling liquid heats, prepare the vegetables by cutting the cauliflower, carrots, celery, and fennel into bite-sized pieces and stacking them into the jar.
- Once the pickling liquid has boiled, carefully pour it over the prepared vegetables stacked in your clean jar. Fill the jar to the top, making sure all the vegetables are completely covered with the liquid to prevent oxidation.
- Allow the jar and contents to cool completely before sealing with a lid. For best results, leave the pickles to mature for at least seven days, although they may be enjoyed after three days or kept for up to a month. The longer the pickles sit, the more flavour the vegetables will absorb.
- Storing multiple jars of this pickled vegetable mix will impress guests and provide you with a delicious pantry staple.
