Hot Italian Giardiniera
This post is sponsored by the makers of Ball® home canning products.*
Giardiniera has been a fridge staple my whole life. Growing up my dad didn’t come home from the store without a fresh jar. It was enjoyed with every meal, even breakfast! Giardiniera was fancy enough for our holiday celebrations, but we also ate it with crackers and cheese as a snack. Talk about a versatile way to preserve those overflowing gardens!
Our two gardens look like jungles. Between the weeds and all the veggies I’m not sure which one is winning at most plentiful! When I get overwhelmed by large harvests and what to do with them I always turn to my Ball® Canning Book or the Ball® website. Last year we made hundreds of jars of salsa, tomatoes, mock pineapples, pickles, jalapeños, jams, jellies, and so much more. We enjoyed them all throughout the fall and winter after our garden was long gone. This year I fell back in love with a lifelong staple. This Giardiniera is better than any store bought version my dad so lovingly brought home. The smell while I’m packing the jars is mouthwatering. I have a hard time not eating it immediately. However, waiting the recommended three days is 100% worth it. The end result is perfection.
If you would like to make your own Giardiniera you can find the recipe below or check out the original recipe from the makers of Ball® home canning products here.
Makes: 2 Quart Jars (32oz) or 2 Liter Jars
Prep: 20 Minutes, Overnight
½ small head cauliflower, cut into 3/4” pieces (about 340g or 3 ¼ cup)
3 celery ribs, sliced ½” thick (about 130g or ¾ cup)
3 carrots, cut into ¼” rounds or half moons (about 150g or 1 cup)
1 medium red bell pepper, diced into ½” pieces (about 175g or 1 ¼ cup)
4 Serrano peppers, thinly sliced (about 50g)*
1 cup diced sweet onion, (about 115g or ½ medium)
3 cloves garlic, thinly sliced (about 18g)
¼ cup, plus 2 Tbsp Kosher salt
1 cup pitted green olives, coarsely chopped (about 120g)
2 tsp dried oregano
1 tsp celery seeds
½ tsp red chili flake
½ tsp black peppercorns
1 tsp fennel seeds
2 bay leaves
3 cup white wine vinegar
Extra-Virgin olive oil for serving
*Note: If you prefer less heat you can cut down the quantity of Serrano peppers.
Add all the vegetables to a large stainless steel or glass bowl. Sprinkle ¼ cup of salt over top and stir to combine. Pour over enough water to cover vegetables, stir to combine. Cover with plastic wrap and refrigerate overnight.
Add the vinegar along with 2 cups of water and the remaining 2 tablespoons of salt to a medium saucepot. Heat over medium and stir just until the salt is dissolved. Let brine cool to room temperature.
Drain and rinse vegetables under cold running water. Add them back to the large mixing bowl and stir in the chopped olives, dried oregano and celery seeds.
Place half of each of the remaining dried spices into both of the jars.
Divide the vegetable mixture between the two jars, pressing gently to pack it down, filling to 1” from the rim.
Pour the brine over top of the vegetables leaving ½” headspace. Add lids and secure to fingertip tightness.
Let jars sit at room temperature for 3-5 hours before storing in the refrigerator. Allow the giardiniera to marinate in the refrigerator at least 3 days before eating.
When serving, scoop out some of the vegetables to a bowl and stir in extra-virgin olive oil to taste. Giardiniera is delicious on sandwiches, hot dogs or burgers, in a salad or as an appetizer alongside a cheese board.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
