Giardinera or Italian picked vegetables are whatever veggies you love left to soak in vinegar, spices, and herbs. So easy. So addictive. Here’s how to make them.
Giardiniera is the Italian name for pickled vegetables. Whatever assorted veggies you fancy or happen to have languishing in the vegetable bin of your fridge. And they’re a godsend alongside ridiculously rich, unctuous meats such as pulled pork and smoked brisket. So much so that you’ll be grateful for the rather big batch this recipe makes, which disappears faster than you can imagine.–Renee Schettler Rossi
Giardiniera | Italian Pickled Vegetables
- Quick Glance
- 30 M
- 1 H
- Makes 6 to 8 cups
Special Equipment: Instant-read deep-fry or candy thermometer
- 5 cups mild vegetable oil
- 1 3/4 pounds assorted firm, raw vegetables (such as cauliflower, carrots, peppers, turnips, Brussels sprouts, and radishes, trimmed and cut into 1/2-inch (12-mm) pieces
- 3 large shallots (7 oz), cut into 1/2-inch (12-mm) rings (about 1 1/2 cups)
- 6 cups apple cider vinegar
- 1/2 cup plus 1 tablespoon kosher salt
- 3 medium garlic cloves, smashed and peeled
- 1 tablespoon coriander seeds
- 1 tablespoon rosemary leaves
- 2 teaspoons black peppercorns
- 1. Pour the oil into a medium pot. Attach an instant-read deep-fry or candy thermometer to the side of the pot, place it over medium-high heat, and bring the oil to 300°F (150°C). Lower the heat and adjust it as necessary to maintain a steady temperature.
- 2. Meanwhile, in a pot large enough to contain at least 4 times the volume of the raw vegetables (to ensure that the hot oil won’t bubble over later), combine the vegetables, shallots, vinegar, salt, garlic, coriander seeds, rosemary, and peppercorns. Bring to a gentle boil over medium-high heat, stirring once or twice to help the salt dissolve, and then immediately drain the vegetables, reserving the vinegar mixture. You can strain the vinegar mixture, refrigerate it, and reserve it for future batches of giardiniera making. Return the vegetables to the pot.
- 3. Carefully pour the hot oil over the vegetables and let it cool to room temperature.
- 4. Divide the vegetables among several containers and add enough oil to cover. Refrigerate at least overnight or up to 1 month. For the most flavor, let the pickled vegetables come to room temperature before devouring since cold temperatures mute flavor.