Quick Giardiniera
This bright and crunchy giardiniera is perfect for adding tangy flavor to sandwiches, salads, and snacks, with a quick preparation and no canning required.
Ingredients
Vegetables
- 2 large carrots — peeled and sliced diagonally or use baby carrots in a pinch
- 1/2 head cauliflower — cut into small florets
- 1/2 a red bell pepper — sliced into strips
- 3 stalks celery — sliced on the diagonal
- 1 whole jalapeño — optional, sliced remove seeds for milder heat
Brine
- 1 cup vinegar — white distilled or apple cider apple cider adds a fruitier note
- 2.5 cups water
- 2 teaspoons salt — kosher or pickling salt preferred for lower-sodium option, reduce to 1 tsp
- 2 teaspoons sugar — balances the vinegar omit or reduce for less sweet
- 2 teaspoons mustard seeds — gives texture and flavor substitute with coriander seeds for a different aroma
Instructions
Preparation
- Pour the vinegar, water, salt, sugar, and mustard seeds into a saucepan.
- Place over medium-high heat and bring the mixture to a boil.
- As soon as it boils, stir gently and remove from heat. Let the brine cool a bit while you prep the vegetables.
- Chop cauliflower into small florets. Slice carrots and celery on the diagonal into even slices. Slice the bell pepper into strips. If using, slice the jalapeño and remove seeds for milder pickles.
- Divide the prepared vegetables among three 2-cup wide-mouth jars, packing them snugly but not crushed.
- Spoon some of the mustard seeds from the brine into each jar so each jar gets even flavor.
- Pour the slightly warm brine over the vegetables, leaving about 1/2 inch headspace.
- Let the jars cool completely at room temperature. Then screw on the lids and place the jars in the refrigerator.
- Allow at least 24 hours for flavors to meld. Flavor improves over several days.
Notes
This recipe is for refrigerator pickles, not shelf-stable canning. Do not process in a water bath unless you follow tested canning instructions. For extra color and flavor, add a few peppercorns or a clove of crushed garlic. Store in the refrigerator and consume within 3-4 weeks for best texture and flavor. Freezing is not recommended.