Giardiniera, an Italian term for pickled foods, actually means “under vinegar.” It is usually eaten as an antipasto and is super tasty on warm sandwiches like Italian beef and Philly cheesesteak—but it can be kind of expensive! So, make your own tangy pickled vegetables at home instead. It’s so simple, and you can even use frozen veggies!

When making this recipe, you’ll discover it’s a little tricky keeping the veggies submerged. Not to worry—use a plate to weigh them down! And there’s no loss in quality by using fresh or frozen produce.

The jarred veggies are so colorful and such a pretty addition to the dinner table and they make great guest gifts! Just make sure to keep them covered and chilled, and they’ll stay fresh for one week. Delish!

Fast and simple tangy pickled vegetables make perfect giardiniera!

Tangy Pickled Vegetables Recipe

Ingredients
 

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veggies

  • 1 bag cauliflower, frozen, florets
  • 1 bag carrot, slices, frozen
  • 1 red bell pepper, cut into pieces
  • 1 yellow bell pepper, cut into pieces
  • 3 - 4 serrano peppers, sliced
  • 2 cups pearl onions, optional

brine

  • 1 1/2 cup white vinegar
  • 3 cups water
  • 3/4 cup granulated sugar
  • 5 Tbsp kosher salt
  • 2 cloves garlic, chopped
  • 1 tsp yellow mustard seeds
  • 1 bay leaf

Instructions
 

  • In a large glass or stainless steel mixing bowl, add the frozen cauliflower and frozen carrot slices. Place the bell pepper, serrano peppers and pearl onions (if desired) on top of the veggies. Set aside while you prepare the brine.
  • Bring all ingredients for the pickling brine to a boil in a large nonreactive saucepan over high heat, stirring constantly until the sugar is dissolved. When the brine reaches a full rolling boil, remove it from the heat.
  • Slowly pour the hot pickling brine over the vegetables. This will blanch the raw vegetables that are on top and defrost the frozen vegetables that are on the bottom. If you’re using a glass bowl, make sure that it is made of tempered glass, such as Pyrex, which can withstand the change in temperature without breaking.
  • Mix the vegetables in the brine, cover the bowl with plastic wrap and refrigerate overnight before the snacking commences. Enjoy!

Notes

The prep time is literally the same amount of time you’ll need to add ingredients to the pot and achieve a boil! How simple is that?
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