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How to Make Refrigerator Giardiniera - A Step-by-Step Guide

Giardiniera is a traditional Italian condiment made from a variety of pickled vegetables, typically including cauliflower, carrots, celery, and bell peppers. It's a versatile and flavorful addition to sandwiches, salads, and antipasto platters. While the classic version of giardiniera requires a lengthy pickling process, this recipe for Refrigerator Giardiniera offers a quick and easy method for achieving the same delicious results.

What sets Refrigerator Giardiniera apart from other ...

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Ingredients

  • 2 small yellow summer squash - halved, seeded, and cut into 1/2-inch sticks
  • 2 large carrots, peeled and sliced
  • 1 medium head cauliflower, broken into small florets
  • 1 orange bell pepper, cut into 1/2-inch dice
  • 1 red bell pepper, cut in 1/2-inch dice
  • 1 large candy onion or mild white onion, halved and sliced into 1/4-inch rings
  • 2 red chile peppers, seeded and sliced into strips
  • ½ cup pickling salt
  • cold water to cover
  • 3 cloves garlic, sliced
  • 3 teaspoons dried oregano
  • 3 sprigs fresh oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon crushed black pepper
  • 3 bay leaves
  • 1 cup white vinegar (5% acidity)
  • ½ cup olive oil, or more as needed
  • ½ cup grapeseed oil, or more as needed

Information

  • Prep Time: 30 mins
  • Additional Time: 2 days 8 hrs
  • Total Time: 2 days 8 hrs 30 mins
  • Servings: 12
  • Yield: 2 1-quart jars

  • Combine summer squash, carrots, cauliflower, orange and red bell peppers, onion, and chile peppers in a non-reactive plastic container with a tight-fitting lid. Add salt and water to cover. Cover with the lid and shake gently to evenly distribute the salt. Let stand at room temperature overnight.
  • Drain the vegetables in a colander. Rinse thoroughly with cold tap water and drain well.
  • Immerse three 1-quart jars in simmering water to sterilize.
  • Place 1 sliced garlic clove, 1 teaspoon dried oregano, 1 oregano sprig, 1/3 teaspoon red pepper flakes, 1/3 teaspoon black pepper, and 1 bay leaf in each jar. Add the vegetables, packing them tightly into the jar but not so tight that they get blemished.
  • Whisk 1/2 cup olive oil, 1/2 cup grapeseed oil, and vinegar together in a bowl until evenly combined. Pour mixture over the vegetables so they are completely covered. Mix more vinegar, olive oil and grapeseed oil, in equal amounts, if more liquid is needed.
  • Cover jars with plastic storage caps and refrigerate for 2 days before using. The giardiniera keeps in the refrigerator for about 2 weeks.

    • Nutrition

    195 cal.

    • Total Fat: 18g
    • Saturated Fat: 2g
    • Sodium: 4636mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 2g
    • Vitamin C: 46mg
    • Calcium: 38mg
    • Iron: 1mg
    • Potassium: 301mg

    Categories

    Pickle recipes
    Condiment recipes
    Vegetable recipes
    Italian recipes
    Refrigerator recipes