Skip to main content

Giardiniera, Italian Pickled Vegetables


For R's fundraising dinner, I wanted to kick off the evening with plates of marinated olives and homemade giardiniera. As I was cooking and plating like a madwoman, I relied on the boys to serve and, when they felt like it, take photos. I'm not sure which on of them took this shot [below], but I like it!


These need to marinate for at least three days. So, we headed to the farmers' market on Tuesday, jarred them, and they were perfect for our Sunday dinner!


I had the boys pick vegetables based on color. I wanted to make a rainbow! We ended up with red onions, red and orange peppers, baby carrots, yellow cauliflower, and green summer squash. Then I added in fresh fennel, fresh dill, and some spices. Easy peasy.


Ingredients makes six quart jars
  • assorted vegetables, approximately 3 C each of six different kinds (read above, I picked by color)
  • 6 C distilled white vinegar 
  • 2 C water 
  • 3 T salt 
  • 5 t organic granulated sugar
  • 2 T yellow mustard seeds, divided into 1 t portions
  • 2 T fennel seeds, divided into 1 t portions
  • 1 T peppercorns, divided into 1/2 t portions
  • 12 cloves of garlic
  • 6 sprigs each of fresh fennel and fresh dill
  • olive oil
  • Also needed: 6 jars, lids and rings


Procedure
Sterilize the jars, rings, and lids in boiling water and keep hot. Place 1 t mustard seeds, 1 t fennel seeds, 1/2 t peppercorns, 2 crushed cloves of garlic, 1 sprig fennel, and 1 sprig dill into the bottom of each jar.

Quickly blanch the harder vegetables. I blanched the carrots and cauliflower; I used the rest raw. And when they're cool enough to handle, pack the veggies into the jars as tightly as you can. I layered in approximately 1/2 C of each kind of veggie, pressed down as tightly as I could.

In a large pot, stir together the vinegar, water, salt and sugar. Bring to a boil. Ladle the boiling bring over the veggies. Pour a glug of olive oil over the top, then cap the jars with lids and rims and tighten to finger-tight. Invert jars on a towel-lined surface to move the spices throughout the jars.

Place in a hot water bath. Simmer for 10 minutes to process. Remove to a towel-lined counter and let cool for 12 to 24 hours. Test jars for a good seal. Refrigerate any jars that do not seal properly. Let pickles ferment for at least 3 to 4 days before eating.


Funny story: I had prizes for the fundraising dinner and my mom opted to run it with some Italian trivia. I had some of my favorite Italian cookbooks ready to give away. And there were no takers. We picked three winners and they all declined the books. But when I offered leftover jars of the giardiniera, they wanted to play again!

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas