Harvest Giardiniera

Name: Harvest Giardiniera
Yield: Makes 1 quart (1 L)
Cuisine: Italian
Ingredients: 2 tbsp (30 g) kosher, pickling, or sea salt; Mixed vegetables (carrots, celery, cauliflower, peppers, onions) cut into bite-sized pieces; Mixed vegetables (carrots, celery, cauliflower, peppers, onions) cut into bite-sized pieces; Mixed vegetables (carrots, celery, cauliflower, peppers, onions) cut into bite-sized pieces; 4 cups (960 ml) filtered or spring water; 4 cups (960 ml) filtered or spring water; 2 tbsp (30 g) kosher, pickling, or sea salt; 2 tbsp (30 g) kosher, pickling, or sea salt; 2 bay leaves; 1 tsp (3 g) yellow mustard seeds; 1 tsp (3 g) black peppercorns; 1 tsp (3 g) fennel seeds; Mixed vegetables (carrots, celery, cauliflower, peppers, onions) cut into bite-sized pieces; Mixed vegetables (carrots, celery, cauliflower, peppers, onions) cut into bite-sized pieces; Mixed vegetables (carrots, celery, cauliflower, peppers, onions) cut into bite-sized pieces; 2 garlic cloves, peeled; 2 tbsp (30 ml) white distilled vinegar (optional)

Preparation info

Makes
1 quart

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

This recipe for Italian-style giardiniera can be changed up to suit your taste; it is, however, important to maintain the correct brine ratio to ensure safety.

Ingredients

4 cups (960 ml) filtered or spring water
2 tbsp (

Europe
Italy
Preserve
Gluten-free
Mediterranean
Vegan

Method

Instructions

In a nonreactive pot, combine 4 cups of water with 2 tbsp of kosher salt, pickling salt, or sea salt. Warm to dissolve the salt and then set aside to cool.
Place the mixed vegetables, garlic, bay leaves, yellow mustard seeds, black peppercorns, and fennel seeds in a mason jar and pack down tightly. Apply fermenting weight, if using.