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Fermented Giardiniera: Italian Pickled Vegetables

Giardiniera is perfect for picnics, barbecues and served with a cheese plate

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!

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Fermented Giardiniera: Italian Pickled Vegetables

Fermented Giardiniera - Italian style pickled vegetables

★★★★★

5 from 1 reviews

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.

  • Author: Emillie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 quart jars 1x
  • Category: Pickles
  • Method: Fermented
  • Cuisine: Italian
Scale

Ingredients

  • 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)

Instructions

  1. Wash and prepare all the vegetables as instructed.
  2. Mix the vegetables and salt in a large bowl.
  3. Pack into a sterilized jar with the herbs. They should be in their tightly, but not pounded in like sauerkraut.
  4. Pour water into the jars, making sure all the vegetables are below the brine. Use a weight to keep the vegetables submerged.
  5. Leave the jar to ferment in a dark location (a kitchen cupboard is perfect) for 3-7 days.

Notes

  • 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

Fermented Giardiniera - Italian style pickled vegetables

Filed Under: Sides and Salads, VegetablesTagged With: Carrots, Cauliflower, Celery, Cucumber, Italian, Paleo, Peppers

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Comments

  1. Anamaria

    August 14, 2017 at 7:04 pm

    I found this recipe from Everyday Healthy, Everyday Delicious when I googled “Fermented Italian” to try to find some traditional Western ferments. I’ve been making it on repeat! It is now a staple in our house for sure. I just made a new batch tonight!

    I am new to your site and glad to find it- I have been looking for more ferments in European/Western food traditions. I like Indian food etc but I am not Indian (so don’t want to eat that way everyday). I am eager to try the Pain de Campagne and other recipes!

    Reply
    • Emillie

      August 17, 2017 at 11:49 am

      Thank you for your comments!

      Reply
  2. Ariel

    April 28, 2019 at 1:34 am

    I saw some similar recipes, but I didn’t know the name is giardiniera. I will try it with a mild taste, without the chili peppers.

    ★★★★★

    Reply
  3. Alana Stuart

    May 25, 2020 at 3:49 pm

    Cool! Trying today, after fermentation do you preserve in oil?

    Reply
    • Emillie

      May 25, 2020 at 3:51 pm

      I usually eat them right away, like a pickle. Preserving in oil is a different process. 🙂

      Reply

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Hi, I'm Emillie, an island dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed feed your microbiome.
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