"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."
Added to shopping list. Go to shopping list.
Ingredients2 d 8 h 30 m servings 195
Original recipe yields 12 servings (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.
- Inspect three 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse 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 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.
You might also like
- Cook's Note:
- If you don't have fresh oregano sprigs, you can use dried--just add 1 teaspoon to each jar.
Per Serving: 195 calories; 18.4 7.6 1.7 0 4636 Full nutrition
ReviewsRead all reviews 2
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 immedia...