Giardiniera ~ mixed garden vegetables in a light vinegary brine ~ is probably Italy’s most popular homemade pickle. Serve giardiniera with a wide range of foods; it makes an excellent cheese platter garnish. It cuts the richness of winter stews, sausages, egg dishes, salads, and roasts.
For catering I used to make these vegetables quite often. They looked so attractive and were a nice side dish to casseroles, buffet roast ham, and brunch egg dishes. Firm vegetables are packed into large 2 quart Mason jars with screw top lids and chilled overnight. These are also great in the summer for picnics or even as a housewarming food gift.
2 cups organic apple cider vinegar
2/3 cup granulated sugar
2 tablespoons fine sea salt
3 garlic cloves, peeled
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
1/2 teaspoon dried crushed red pepper
2 slices fresh ginger per jar
8 cups assorted cut vegetables
Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, sliced or strips of zucchini, multi colored bell pepper rings.
1. Bring first 8 ingredients and 2 1/2 cups water to a boil in a large nonaluminum saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute. Let stand 30 minutes.
2. Meanwhile, cook vegetables, in batches, by plunging into boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
3. Transfer vegetables to a large bowl or 2 1/2-qt. container. Pour vinegar mixture over vegetables. Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week.
Makes about 8 cups
Recipe and text copyright Beth Hensperger 2017
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.