To Italians, giardiniera is a way of saying pickled vegetables.
The condiment is also known as verdure sottaceto, which translates to “vegetables under vinegar.”
The vegetables are usually eaten as an antipasto, often accompanied by cheeses or cured meats, or eaten with salads.
Like many Italian dishes, there’s a traditional and an Italian-American version of giardiniera.
The latter is referred to as “Chicago-style.” Italian-style giardiniera includes cauliflower, bell peppers, carrots, celery, and sometimes gherkins, and the vegetables are marinated in olive oil, red or white wine vinegar, herbs, and spices.
Chicago-style giardiniera is similar, but hot peppers are typically added to the mix and the marinade contains little or no vinegar.
Instead, it’s a simple mix of oil, herbs, and spices.
This recipe fits squarely in the middle of these two iterations:
It’s got lots of vinegary tang, plus the added heat of pepperoncinis.
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 8 fresh jalapeno peppers, sliced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 1 small onion, chopped
- 1/2 cup fresh cauliflower florets
- 1/2 cup salt
- water to cover
- 2 cloves garlic, finely chopped
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1 (5 ounce) jar pimento-stuffed
green olives, chopped
- 1 cup white vinegar
- 1 cup olive oil
Place into a bowl the green and red peppers, jalapenos, celery,carrots, onion, and cauliflower.
Stir in salt, and fill with enough cold water to cover.
Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
The next day, drain salty water, and rinse vegetables.
In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives.
Pour in vinegar and olive oil, and mix well.
Combine with vegetable mixture, cover, and refrigerate for 2 days before using.