Italian Giardiniera
This Italian Gardiniera Recipe is one of the best known and classic preserves, made with a mix of your favourite vegetables. Eaten as an antipasto or toss it with some pasta or even rice. Or why not find your own way to serve it!
Again I was introduced to this delicious vegetable mixture by my sister-in-law. She would cut up her mother’s fresh veggies from the garden. Jar it and it would be eaten during the winter months. But one of the tastiest ways to eat it is to toss it with some al dente pasta. Add a can of tuna and there you have one of the best and easiest Summer Pasta Recipes.
How to make it
Chop the vegetables, then rinse and drain.
In a large pot add the water, vinegar, bay leaf and salt. Depending on the vegetables you use make sure to cook the longer to cook ones first, such as carrots, beans and celery for a couple of minutes then add the cauliflower, peppers and onion for another three minutes.
With a slotted spoon remove the vegetables to a glass bowl.
Then divide evenly into the sterilized jars. Be sure to press down on the veggies to remove as much empty space as possible. Top with the boiled vegetable liquid or oil, depending on your preference. Tightly close the jars with the sterilized lids.
Place the jars in a large pot, wrap a clean tea towel around the jars so that they don’t knock against each other and break while boiling. Add enough water to cover the jars and bring to a boil, continue to boil for about 20-30 minutes. Remove from heat, and leave the jars to cool in the pot. The reason for the 2nd boiling is to make sure that the jars are sealed shut.
Place the cooled jars in a cool dry area and leave for at least a month before serving.
The best vegetables to use
Italians typically use cauliflower, bell peppers, onions (pearl if you can find them), green beans, peas, carrots, celery, fennel and cucumber to name a few.
How to use it
The gardiniera is perfect as an accompaniment to a buffet table, or served with your favourite grilled meat or even cold cuts. Why not toss it with some al dente pasta or rice, either hot or cold is delicious. Or how about as a filling in a sandwich?
The best canning jars
The best jars to use for canning are jars with screw top lids, I just returned to Italy so I am under 14 days of quarantine. Therefore I am using what I have. Getting the Italian to do my grocery shopping is one thing but getting him to search all over for the perfect jars is another 🙂 ! And of course be sure to sterilize your jars before use!
How to store it
It can be kept for 3 months, provided that the canning process has been done correctly. And of course the jars are kept in a cool, dry area, away from the source of light and heat. It is recommend that you wait at least one month before consuming it. Once the jar is opened, be sure to keep it in the fridge. It should be consumed within 3-4 days at most.
Related Recipes
- Homemade Oven Dried Tomatoes
- Easy Italian Marinated Mushrooms
- Italian Roasted Peppers
- Italian Pickled Eggplant
So if you are looking for a new way to store your favourite vegetables, why not try this Italian Giardiniera Recipe?! I hope you enjoy it and let me know what you think. Buon Appetito!
Italian Giardiniera Recipe
Ingredients
- 1 cup chopped carrots
- 1 cup chopped green beans
- 1/2 cup chopped celery
- 1 cup cauliflower florets
- 1 cup chopped bell pepper (green, red or yellow or a mix)
- 1 small onion chopped
- 1-2 bay leaves
- 1 teaspoon salt
- 7 cups water
- 4 cup white wine vinegar (good quality)
Instructions
- Chop the vegetables, then rinse and drain.
- In a large pot add the water, vinegar, bay leaf and salt. Add the carrots, green beans and celery for 2 minutes then add the cauliflower, peppers and onion and cook for another three minutes. (5 minutes total)
- With a slotted spoon move the vegetables to a clean bowl, then divide evenly into the sterilized jars. Be sure to press down on the veggies to remove some extra space. Top with the boiled vegetable liquid or oil*, depending on your preference. Tightly close the jars with the sterilized lids.
- Place the jars in a large pot, wrap a clean tea towel around the jars so that they don't knock against each other and break while boiling. Add enough water to cover the jars and bring to a boil, continue to boil for about 20 minutes. Remove from heat, and leave the jars to cool in the pot. Place the cooled jars in a cool dry area and leave for at least a month before serving. Enjoy!
wondering about this type of capanota they used to sell in small can here in the states….cannot recall what my mom called it…pickled like tomato eggplant cappers???
Hi Susan, sorry I have only heard it called caponata. 🙂
This is not a comment per say, but more of a question. When you suggest pouring olive oil over food, what type do you suggest? There are so many to choose from it seems.
Thank you Rosemary for all of your delicious recipes! The ones I’ve tried have been real winner’s in my opinion and my family’s!
Jeanne Marie
Hi Jeanne, well when you use olive oil raw for example in salad or on roasted eggplant or pouring over cooked food before serving, I think you should purchase the best you can afford, extra virgin olive oil. If you use it for cooking in soups, stews or cooking meats etc then a lower quality would suffice. And if you are canning a lot of veggies then we would use a vegetable oil. Although if you can afford a good quality olive oil for raw and cooked then that would be good. Hope that helps. and thanks so much so glad you like the recipes. Take care.
I added a hot jalapeno to the pickling liquid and then removed it after the veggies were done. It added the perfect amount of heat to these delicious pickled vegetables! Thank you!
Thanks Katie, glad you enjoyed it and thanks for letting me know about using hot jalapeno. Take care.
Can you add hot peppers of some kind?
Hi Lucrezia, yes you can, whatever type of peppers you prefer to use, they would all work. Let me know how it goes.
I can’t wait to make this. My Nona used to make it all the time when we were little. Do you use white vinegar or apple cider vinegar? Thanks!
Hi Ann, I use white wine vinegar (I updated the recipe to note that, thanks). I hope you enjoy it.