Giardiniera Pickles

Giardiniera in a glass jar
This bright and beautiful pickle is as colorful as the rainbow!

“Giardiniera” means “garden” in Italian and it’s more of a style than a specific recipe. However, almost always, Giardiniera seem to have some combination of cauliflower, celery, carrots, and sometimes even tomatoes pickled together.

5stalks celery
1red bell pepper
3 tbspsalt (2 tbsp for salting the vegetables overnight, and 1 tbsp for the brine)
1/4 tspcoriander seeds (per jar)
1/8 tspmustard seeds (per jar)
1/8 tspfennel seeds (per jar)
1/8 tspblack peppercorns (per jar)
1/8 tsphot pepper flakes (per jar)
pinch of celery seed (per jar)
1clove of garlic (per jar)
2 tspextra virgin olive oil (per jar)
2 cupswhite wine vinegar
2 cupswater

To make three (3) 12 oz jars of pickles, you want a total of 4.5 cups cut vegetables. 

Celery stalk being chopped on cutting board alongside carrots and bell peppers.

To prepare, cut all vegetables according to your preferred size: a smaller dice will give you more of a relish-like condiment or cut the vegetables slightly larger and it becomes the perfect antipasto.

In a bowl, place your chopped vegetables and add 2 tbsp salt, cover with water. Place a weight on top of the vegetables to submerge and refrigerate overnight.

Remove vegetables, drain, and rinse.

Chopped ingredients being packed into 12 ounce jar of pickling spices with wooden spoon.

In clean jars, add your spices to the bottom of each jar: 1/4 tsp coriander seeds; 1/8 tsp mustard seeds, fennel seeds, peppercorns, hot pepper flakes, a pinch of celery seed, and 1 clove garlic for each 12 oz jar. If you have larger jars, adjust spices in proportion. 

Giardinera pickles in 12 ounce jar receiving final touch of olive oil on top.

Add your vegetables to each jar, filling nearly to the top. 

In a pot, bring water, vinegar, and remaining 1 tbsp salt to a boil and pour over vegetables until covered.

Add 2 tsp of olive oil to the top of each jar. 

Allow to cool to room temperature, cover, then refrigerate.