Spicy Giardiniera
Giardiniera is a traditional Italian pickle that became popular in Northern Italy. Originally used to preserve garden vegetables, it allowed people to enjoy fresh flavors during the cold months. The spicy version was made famous by American-Italian communities, who enriched it with hot and aromatic flavors. Thanks to the vinegar and oil pickling, the vegetables retain their crisp texture while the flavors blend into perfect harmony. This version is especially good with meats, sandwiches and pizzas.
Ingredients for this recipe
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Preparation Steps
1
Cut the cauliflower into small florets, slice the carrots and celery stalks thinly. Dice the bell pepper and mince the garlic.
2
In a large saucepan, bring 500 ml of water and 500 ml of white wine vinegar to a boil. Add salt, sugar, dried oregano, chili flakes, black peppercorns, and mustard seeds and bay leaves. Stir until the salt and sugar are completely dissolved.
3
Place the vegetables in a large bowl and pour the hot pickling liquid over them. Let it stand for at least 10 minutes, allowing the vegetables to soften slightly.
4
Drain the vegetables, then mix with the green olives and finely chopped jalapeño peppers. Transfer the mixture to sterilized jars.
5
Pour the extra virgin olive oil over the vegetables, making sure they are fully 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 further if you let it sit for a few days. Store in the refrigerator for 2-3 weeks.
