Giardiniera is an Italian salad made of mixed vegetables that are either preserved in oil or vinegar. Fermented giardiniera follows a traditional recipe, using fermentation to preserve the vegetables rather than vinegar.
It is typically eaten as an antipasto, but it is delicious served as a salad or a sandwich filling. It’s also a nice addition to a cheeseboard. This savoury blend of vegetables can be spicy (with chili peppers) or mild (without). However you like it, fermented giardiniera looks beautiful, sounds sophisticated and tastes delizioso!Print
Fermented Giardiniera: Italian Pickled Vegetables
Giardiniera is a delicious way to preserve summer’s bounty. These Italian-style fermented vegetable pickles can be made hot or mild. Serve them as an antipasta, with cheese and crackers, or use it as a delicious sandwich filling.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 quart jars 1x
- Category: Pickles
- Method: Fermented
- Cuisine: Italian
- 1 small cauliflower, diced into small sections
- 2 coloured peppers, thinly sliced
- 2 carrots thinly sliced
- 3 small pickling cucumbers
- 2 celery stocks, diced
- 1 medium onion, thinly sliced
- 3 cloves of garlic thinly sliced
- 2 bay leaves
- 2 sprigs fresh thyme
- 1–4 hot peppers, thinly diced (optional)
- 2 tbsp salt (non-iodized)
- 3 cups water, enough to cover (chlorine free)
- Wash and prepare all the vegetables as instructed.
- Mix the vegetables and salt in a large bowl.
- Pack into a sterilized jar with the herbs. They should be in their tightly, but not pounded in like sauerkraut.
- Pour water into the jars, making sure all the vegetables are below the brine. Use a weight to keep the vegetables submerged.
- Leave the jar to ferment in a dark location (a kitchen cupboard is perfect) for 3-7 days.
- Feel free to use any combination of these vegetables. Or try adding in other firm vegetables like radishes or green beans. This is truly a garden mix, so use what is in your garden!
- I usually ferment in a fido jar. You could also use a mason jar with an airlock or pickle-nipple lid. Or if you want to go low tech, just make sure the vegetables are cover with a tea towel and can bubble. See fermentation basics for more info.
- Feel free to use a starter, especially if you’re using non-organic vegetables. 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.
Keywords: vegan, gluten free, keto, paleo, whole 30, probiotic, spring, summer, fall, antipasta, salad