Italian Garden Pickles
These Italian Garden Pickles (giardiniera) are so easy to make and so easy to eat! They make a great appetizer, snack or even side dish!
Servings 16
Calories 32kcal
Equipment
Ingredients
- 6 cups cauliflower or whatever vegetable is in season
- 1 cup carrots or other vegetable
- 1 cup celery or other vegetable
- 6 cloves garlic peeled and smashed a bit
- 3 sprigs fresh rosemary or thyme or oregano
- 3 cups white wine vinegar
- 1 ¾ cups water
- 2 tbsp sugar
- 1 tbsp kosher salt
- 4 bay leaf crumbled
- 2 teaspoons fennel seeds
- 2 teaspoons black peppercorns
Instructions
- Peel any vegetables that need to be peeled and cut all vegetables into large bite sized pieces.
- Place vegetables, garlic and herbs into a large jar (they will fit in a half gallon mason jar.)
- In a saucepan, heat the vinegar, water, sugar, salt, bay leaves, fennel seeds and black peppercorns over a medium high heat. Bring to a boil, stirring to dissolve the sugar and salt.
- Reduce the heat and let it simmer for 5 minutes.
- Pour the hot brine over the vegetables and let them come to room temperature without a lid on the jar.
- Put a lid on the jar and store in the fridge. They are ready after a few hours, but the flavor improves every day.
Video
Notes
I used the ratio of vegetables that I used for this jar. You can use whatever vegetables you have for a total of 8 cups.
Some options: carrots, red bell peppers, chile peppers, green beans, radishes, celery, and cauliflower.
This recipe was inspired by one found in Quick Pickles by Chris Schleisinger, John Willoughby and Dan George.
Nutrition
Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 463mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1365IU | Vitamin C: 19mg | Calcium: 24mg | Iron: 1mg