Spicy Giardiniera – Pickled Vegetables

Italian giardiniera is basically a garden in a jar. After years of buying the tiny jars at the store for silly prices, I discovered that it’s quite easy to make at home. And it tastes even better! This Chicago-style “hot mix” recipe will knock your socks off. It’s such a brilliant way to bring a garden into your refrigerator all year long.

Ingredients

• 3 cups small cauliflower florets
• 1 ½ cups sliced carrots
• 1 ½ cups sliced celery
• 1 ½ cups sliced red bell pepper
• 1 cup pitted and drained green olives
• 4 tablespoons olive oil
• 4 cloves garlic, smashed
• 4 bay leaves
• 2-4 sliced serrano chiles
• 2 teaspoons dried oregano
• 1 teaspoon celery seeds
• 1 teaspoon fennel seeds
• 1 teaspoon yellow mustard seeds
• 1 teaspoon red pepper flakes

For the Brine

• 3 cups water
• 2 cups white vinegar
• 1 cup white wine vinegar
• 2 tablespoons pickling or kosher salt

Method

• Toss all the fresh produce in a large mixing bowl.
• In 4 pint jars add to each, one Tbsp olive oil, one smashed garlic clove, one bay leaf, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds, 1/4 teaspoon red pepper flakes.
• Spoon vegetable mixture into jars evenly. Fill them to the top and pack in tight.
• Set a medium saucepot over high heat. Add the water, both vinegars and salt. Bring to a boil. Stir well, then carefully pour the hot brine into each jar to the top.
• Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving. Giardiniera is best if eaten within 4 weeks, but will last for up to four months.