Kim Ronzoni's Kitchen

Farmer’s Giardiniera

Giardiniera translates to “from the garden”, and is a mixture of different fresh vegetables that have been quickly pickled in a vinegar/oil mixture. It can also be called “sottaceti” (“under vinegar”). Great for a typical Italian antipasto platter, alongside grilled meats, or used as a condiment in sandwiches like Muffuletta. Traditionally, Giardiniera was made from the vegetables left over from the last harvest. Since there is no cooking involved, this is a quick, easy and delicious recipe to make. You can spice this recipe up by using hotter peppers like Serrano.


INGREDIENTS

  • 2 celery stalks, thinly sliced
  • 2 cups cauliflower, cut into small florets
  • 10 white pearl onions, halved
  • 2 carrots, thinly sliced rounds
  • 1 Cubanelle pepper, thinly sliced rounds, seeded
  • 1 long green hot pepper, thinly sliced rounds, seeded
  • 1 jalapeno pepper, thinly sliced rounds, unseeded
  • 1 small red pepper, seeded, quartered and thinly sliced
  • 1 small yellow pepper, seeded, quartered and thinly sliced
  • 3 large garlic cloves, halved
  • ½ cup Attina Calabrian green olives
  • ½ cup small black olives ( in-store olive bar)
  • ½ cup sea salt
  • cold filtered water
  • 1 tbsp. Kivotos dried oregano, removed from stem and crumbled
  • 1 tbsp. fennel seeds
  • 1 large bay leaf
  • ¾ cup white vinegar
  • ¾ cup Ponti apple cider vinegar
  • 1½ cup Gustolio extra virgin olive oil

DIRECTIONS

Makes approximately 7 cups of vegetable mix (without liquid)
  1. Place celery, cauliflower, onions, carrots, assorted peppers and garlic in a deep glass dish or bowl.
  2. In another bowl, whisk sea salt with cold filtered water and add enough water to cover vegetable mixture. Refrigerate salted vegetable mixture for 10-12 hours or overnight.
  3. The following day, add assorted olives to the vegetable mixture. Drain salt water from vegetable mixture and rinse well with cold filtered water, rinsing several times.
  4. In a separate bowl, whisk together olive oil and vinegars. Add oregano, fennel seeds and bay leaf to the oil/vinegar mix, pour over vegetable mixture. Transfer into large mason jars and refrigerate for 2 days before using. Keep refrigerated for 2 weeks.