Spicy Giardiniera
Giardiniera is a traditional Italian pickle that became popular in Northern Italy. Originally, it was used to preserve garden vegetables so that fresh flavors could be enjoyed in the cold months. The American Italian communities created a spicy version, which is now most often consumed with sandwiches, pizzas and meats. Thanks to the vinegar and oil marinating, the vegetables retain their crunchy texture while the flavors blend together. This spicy version is perfect for those who love spicy, intense aromas.
Ingredients for this recipe
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Preparation Steps
1
Cut the cauliflower into small florets. Thinly slice the carrots and celery stalks. Dice the red bell pepper and finely mince the garlic.
2
In a large pot, bring 500 ml of water and 500 ml of white wine vinegar to a boil. Add the salt, sugar, dried oregano, and red pepper flakes. Stir until the salt and sugar are completely dissolved.
3
Place the vegetables in a large bowl, then pour the hot vinegar mixture over them. Let it sit for at least 10 minutes to allow the vegetables to soften slightly.
4
Drain the vegetables, then mix them with the green olives and the finely chopped jalapeño peppers. Transfer everything to sterilized jars.
5
Pour the extra virgin olive oil over the vegetables, ensuring they are completely submerged. Seal the jars and refrigerate for at least 24 hours to allow the flavors to meld.
6
The giardiniera is ready to eat after 1 day, but the flavors will deepen if you let it sit for a few days. It will keep in the refrigerator for 2-3 weeks.
