Homemade giardiniera is beautiful, colorful, tasty and very easy to prepare. It’s always ready for use and can be stored for several months.
I serve it in combination with sliced or boiled meat, or simply use it to dress a rice salad. Giardiniera will always be appreciated by your guests because it is a genuine product made with your own hands – nothing at all like similar products purchased at the supermarket! It’s very simple – just follow along…
First, use your favorite in season vegetables – I used carrots, celery, onions, peppers, green beans and cauliflower for mine, but the choice is yours.
Cut the vegetables into large bite sized pieces. Add the oil and vinegar.
Add the sugar and salt.
Toss well and let stand for about 12 hours so the liquids release, stirring occasionally.
Fill the canning jars and close tightly.
Submerge the jars in boiling water and boil for 5 minutes.
Remove the jars from the boiling water and turn them upside down. Cover with a blanket and let them cool.
I like to wait one month before eating my Giardiniera – but it’s worth it!
- 1 kilo (2.2 lbs) of chopped vegetables (carrots, peppers, onions,cauliflower, celery, green beans)
- 1 c. olive oil
- 1 c. white wine vinegar
- 1 T. sugar
- 1 T. salt
- canning jars and lids
- Thoroughly wash the vegetables.
- Cut the vegetables into pieces the size you like the most.
- Add the vegetables to the bowl.
- Add oil, vinegar, sugar and salt.
- Toss well and let stand for about 12 hours stirring occasionally.
- The vegetables will have released their liquid and remain submerged.
- Fill canning jars with the vegetables covering them with the liquid and close tightly.
- Put on the fire in a pot and cover jars completely with water.
- Boil for 5 minutes, flip the jars and cover them with a blanket and let cool.
- Wait at least one month before eating.