Homemade Giardiniera

Giardiniera in a small dish with a toothpick.

It seems so satisfying to open the refrigerator and pull out a jar of something homemade. Well, this Homemade Giardiniera is exactly that kind of recipe. It’s bright, crunchy, tangy, and packed with bold flavor. The combination of crisp vegetables, briny olives, garlic, and herbs creates a condiment that instantly makes almost anything more interesting.

Course Appetizer, Snack

Cuisine American

Keyword condiment, vegetables

Prep Time 30

Resting Time 8

Total Time 8 30

Servings

Calories 371kcal

Ingredients

1 head cauliflower (small) broken into small florets (about 5 cups)
2 ribs celery chopped
1 medium carrot chopped
4 jalapeño peppers sliced
½ cup salt
10 ounces small pimiento-stuffed olives drained
1 1/2 cups white vinegar
2 garlic cloves minced
3 teaspoons dried oregano
2 teaspoons crushed red pepper flakes
3 teaspoons sugar
1 1/2 cups canola oil

Instructions

Place the cauliflower florets, chopped celery, carrot, and sliced jalapeños in a large bowl. Sprinkle with the salt and pour in enough cold water to fully cover the vegetables. Cover the bowl and refrigerate overnight.
The next day, drain the vegetables and rinse them well with cold water to remove the excess salt. Drain again thoroughly, then stir in the drained olives.
Divide the vegetable mixture between two clean quart jars.
In a separate bowl, whisk together the vinegar, minced garlic, oregano, red pepper flakes, and sugar. Slowly whisk in the canola oil until the mixture is well combined.
Pour the dressing evenly over the vegetables in the jars, making sure everything is well coated.
Seal the jars with lids and store them in the refrigerator. Allow the giardiniera to marinate for at least a day before serving. It will keep in the refrigerator for up to three weeks.

Nutrition