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Fermented Giardiniera: Italian Pickled Vegetables

Giardiniera is a simple fermented pickle that is a perfect alternative to canning garden vegetables

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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 antipasti, with cheese and crackers or use it as a delicious sandwich filling.

Ingredients

Scale
  • 1 small cauliflower or half a cauliflower, diced into bite-sized sections (about 3 cups)
  • 2 sweet peppers, thinly sliced
  • 2 carrots, thinly sliced
  • 2 celery stalks, diced
  • 1 medium onion, thinly sliced
  • 3 cloves of garlic, peeled and sliced in half
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 24 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. Divide the vegetables between 2 quart-sized jars. Add in the herbs. Everything should be tightly packed in, and it’s easiest to do this by hand.
  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. See the section above for advice on how to safely ferment giardiniera for up to 6 months.

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!
  • Feel free to reduce the salt to 2 tsp per jar and use a starter. I usually use whey as my starter, but you could also use other fermented vegetable brine or apple cider vinegar with a mother.
  • Thank you to Everyday Healthy! Everyday Delicious! for the original inspiration.

Keywords: vegan, gluten free, keto, paleo, whole 30, probiotic, spring, summer, fall, antipasti, salad, hot, mild, zero-waste, no-cook