Giardiniera is a mix of vegetables that are either preserved in oil, vinegar or fermented. It is typically eaten as an antipasto, but it is delicious as a salad, a sandwich filling, or pretty much anytime you feel like a pickle.
Fermented giardiniera can be made hot (with chili peppers) or mild (without). However, it is always a savoury blend of vegetables. In my view, giardiniera is best when fermented because the flavours blend perfectly into a pickle that looks beautiful, sounds sophisticated and tastes delizioso!
- 6 cups of chopped vegetables
- cauliflower, diced into small sections
- coloured peppers, thinly sliced
- carrots thinly sliced
- small pickling cucumbers
- celery diced
- Remaining Ingredients
- 1 medium onion, thinly sliced
- 3 cloves of garlic thinly sliced
- 2 bay leaves
- 2 sprigs fresh thyme
- 1-4 hot peppers, thinly diced(adjust for your heat preference)
- 2 tbsp salt (non-iodized)
- Water to cover (chlorine free)
- Wash and chop all the vegetables as instructed. Mix in a large bowl with salt.
- Pack into a sterilized jar with the herbs. Pour water to cover all the vegetables. Push the vegetables in like you would for sauerkraut to make sure you don't have any trapped below the water level.
- Leave at room temperature to ferment for 3-7 days.
-Feel free to use any combination of these vegetables. This is truly a garden mix, so use what is in your garden!
-I used a mandolin to get my peppers, carrots and garlic nice and thin.
-I usually ferment in a fido. You could also use a mason jar with an airlock or pickle-nipple lid. Or if you want to go low tech, just use a mason jar with a weight to keep the vegetables below the brine. See fermentation basics for more info.
-Feel free to use a starter, especially if you’re new to fermenting. I usually use whey as my starter, but you could also use sauerkraut juice or a purchased vegetable starter.
-Thank you to Everyday Healthy! Everyday Delicious! for the inspiration.