Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a giardiniera with mostly vegetables from my garden but, unlike most giardiniera recipes, it does not contain celery. Depending on the type of chile pepper you are using, you can make the giardiniera as hot or mild as you like. Note that this giardinera is a quick refrigerator pickle and not for canning; it should be eaten within a couple of weeks. The yield varies depending on the size of the vegetables you are using.

Recipe Summary test

prep:
30 mins
additional:
2 days
total:
2 days
Servings:
12
Yield:
2 1-quart jars
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

If you don't have fresh oregano sprigs, you can use dried--just add 1 teaspoon to each jar.

Nutrition Facts

195 calories; protein 1.7g; carbohydrates 7.6g; fat 18.4g; sodium 4635.7mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
09/15/2019
Very good. I added celery and omitted most of the peppers (I only had part of a red pepper). I used olive (EVOO) oil and canola oil and added a TBS of sugar. I I had to make more almost immediately because it disappeared so fast. Read More
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2020
came out great! Read More
Rating: 5 stars
02/12/2021
I LOVED THIS !!! I added celery and jicama. Cut veggies into bite sized pieces. I will definitely make this again.... YUM. Read More
Rating: 5 stars
03/12/2021
So good. I've tried several giardiniera recipes before but this is the best! Just what I was looking for. I did intend to make one quart, but ended up with enough veggies for two. My only changes were to sub celery for squash and add a tablespoon of sugar. Oh, and I didn't use the grapeseed oil (didn't have any on hand). I actually didn't have enough olive oil, so had to add vegetable oil to make up the difference. I just joined Misfits Market (highly recommend!), and had a huge beautiful head of cauliflower to use, plus lovely carrots and celery, all organic. So glad I found this recipe. Thanks so much for sharing! Read More
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Rating: 5 stars
09/14/2019
Very good. I added celery and omitted most of the peppers (I only had part of a red pepper). I used olive (EVOO) oil and canola oil and added a TBS of sugar. I I had to make more almost immediately because it disappeared so fast. Read More