Italian Giardiniera’s Pickled Vegetable Medley
Step into a world of culinary tradition with Italian Giardiniera! Originally a winter stockpile, this vibrant pickled vegetable dish was lovingly crafted by our grandmothers using the bountiful gifts of the countryside. Freshly chopped veggies, and a quick and careful cook to preserve their crunch. Prepare it yourself and be forever hooked! Indulge in the perfect appetiser, a side that elevates bruschetta and transforms picnic sandwiches. Taste the legacy of Italian flavours.
Servings
10
Ready In:
40 min
Calories:
115
Good For:
Lunch
About this Recipe
By: Silvana Lanzetta
As the summer heat rolled in, I remember my mum and grandma – along with all the ladies across Italy – would start their pickling spree. There was this buzz in the air, a flurry of activity, as they pickled jar after jar of all types of vegetables soaked in oil. Everything from green beans to courgettes, aubergines, sun-dried tomatoes, and sweet peppers. If you could name it, they could jar it!
One pickled prize that always stood out from the crowd was the delectable giardiniera. I adored it (and still do)! I remember mum serving it as a side dish with buffalo mozzarella: I can still taste how the tangy crunch of the giardiniera perfectly complemented the sweet creaminess of fresh buffalo mozzarella. Delicious, just doesn’t cover it!
And then, there were the rice salads. Mum wouldn’t dream of using the store-bought stuff. Instead, she’d stir in our homemade giardiniera, crafted specially for this purpose without the hot chilli. The result? A simple rice salad that was nothing short of amazing!
Best wines to pair with Giardiniera
Listen how to pronounce giardiniera
Let me take you on a journey through time to the captivating history of Italian giardiniera preservation in the beautiful region of Piacenza. Picture this: Lombard and Medieval times, when the art of preserving fish, meat, cured meats, milk, chestnuts, and flours was a true culinary affair. Monasteries and convents nestled across the Po Valley, from Piacenza to Cremona, Mantua, Ferrara, and Piedmont, all embraced this traditional method between the 10th and 12th centuries. And guess what? Giardiniera, as we know and love it today, played a significant role in this fascinating culinary tapestry.
Imagine the diligent monks and nuns meticulously washing the vegetables, skillfully cutting them into small pieces, and filling jars to the brim. They would generously pour brine water and infuse white wine vinegar with aromatic cinnamon, cloves, and bay leaves. Just a pinch of sugar would perfect the balance. Then, sealing the jars with wooden caps and soft cloth, they would tuck them away in cool, dark sanctuaries, safeguarding the vibrant colours and enchanting flavours from the challenges of heat and light.
It’s incredible to think that giardiniera, in its perfectly crafted form, was revered as one of the healthiest and most delightful foods of that time. The Benedictine and Cistercian monks cherished its production, ensuring it met the highest standards. It’s a true testament to the legacy of giardiniera and its roots in monastic traditions.
So, let’s celebrate this captivating history and the culinary wonders it has brought us. The story of giardiniera is a tale of monastic dedication, flavours, and traditions that still delight us to this day.
Nutrition
Giardiniera is a delightful condiment that offers a range of flavours and textures. It is relatively low in calories, providing around 115 kcal per 100g. Incorporating Italian giardiniera in moderation as a part of a balanced diet can be a flavoursome way to enjoy a variety of vegetables while benefiting from the healthy fats provided by extra virgin olive oil.
- Proteins 5%
- Carbs 15%
- Fats 75%
- Fibres 4%
Ingredients and tips for a perfect Guardiniera
Vegetables
Let’s dive into the vibrant world of giardiniera and its delightful medley of vegetables!
First up, we have the carrots. These colourful gems not only add a pop of vibrant orange but also bring a touch of natural sweetness and a satisfying crunch.
Next, we have the celery. Its refreshing nature adds a refreshing bite to the giardiniera, balancing out the other vegetables beautifully.
Then cauliflower. With its tender florets, it soaks up the pickling goodness like a champ, offering both texture and a stunning visual appeal.
Now, let’s talk peppers. The trio of red, yellow, and green bell peppers brings a burst of colours and a symphony of flavours to the mix. Their sweet and mild pepper taste adds a lovely complexity to the giardiniera.
And last but not least, we have the green beans. These crunchy wonders bring a fresh, green note to the giardiniera, adding a delightful texture that keeps you coming back for more.
Together, these vegetables form the heart and soul of giardiniera, each chosen for its unique qualities and ability to withstand the pickling process. It’s like a vegetable dream team, combining their powers to create a condiment that is both versatile and incredibly tasty.
Of course, there’s room for personalization too!I love toss in courgettes and garlic in the mix. And I know of people who add gherkins, or onions for an extra twist. That’s the beauty of giardiniera – it’s a canvas for your culinary imagination.
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Extra-virgin olive oil
Let’s talk about an ingredient to not overlook when it comes to making giardiniera – good quality extra virgin olive oil. Trust me, it makes all the difference! Here’s why:
First things first, let’s dive into the flavour game. It adds a touch of fruity and rich flavour that elevates the taste to a whole new level.
But it’s not just about the flavour party; there’s more to it. Extra virgin olive oil brings a host of nutritional benefits to the table. It’s packed with heart-healthy monounsaturated fats that can keep you feeling fabulous. So, when you indulge in that lip-smacking giardiniera, you’re not just satisfying your taste buds but also nourishing your body.
Now, let’s talk preservation prowess. Extra virgin olive oil is like a superhero when it comes to keeping your giardiniera fresh and fabulous. Its natural antioxidants act as protective shields, extending the shelf life of those glorious pickled veggies. So, you can enjoy your homemade giardiniera for even longer without compromising on quality.
And hey, we can’t forget about authenticity! Extra virgin olive oil is an integral part of traditional Italian cuisine. By using it in your giardiniera, you’re staying true to the roots and embracing the genuine taste that reflects centuries of culinary heritage. It’s like a journey to the heart of Italy with every bite.
White wine vinegar and white wine
As the vegetables take a quick dip in the hot water, vinegar, and white wine bath, something amazing happens. Firstly, it gives them a head start on the cooking process, just a little pre-cook to enhance their texture and bring out their best qualities. This ensures that even after they’re pickled, they retain a lovely crunch and a satisfying bite.
But that’s not all – blanching is like a superpower for preservation. By briefly cooking the veggies and then cooling them down, we’re giving them an extra layer of protection. It’s like a shield against the forces that try to rob them of their natural colours, flavours, and nutritional goodness. So, when you open that jar of giardiniera weeks or months later, you’ll still be greeted with vibrant, flavour-packed veggies that have stood the test of time.
And hey, let’s not forget about the flavour infusion happening during the blanching process. The water, vinegar, and white wine work their magic, infusing the vegetables with subtle yet delightful notes. The tanginess from the vinegar and the subtle hints of white wine dance together, enhancing the overall taste and adding that special touch to your giardiniera.
Oh, and one more thing – blanching also ensures that our veggies are squeaky clean. By subjecting them to a hot water and acidic liquid bath, we’re saying goodbye to any lingering bacteria or contaminants. It’s like giving our giardiniera a fresh and clean start, contributing to its overall safety and longevity.
Here’s Your Authentic Italian Giardiniera Recipe
Italian Giardiniera
- Total Time: 38 minute
- Yield: 1 kg 1x
- Diet: Vegan
Ingredients
- 300 grams of carrots
- 150 grams of celery
- 100 grams of red peppers
- 100 grams of yellow peppers
- 100 grams of green peppers
- 100 grams of green beans
- 100 grams of courgettes
- 100 grams of cauliflower
- 700 ml white wine vinegar
- 500 ml white wine
- 400 ml of water
- 40 grams of coarse sea salt
- 3 Chilli Peppers
- 3 garlic cloves
- A sprinkle of oregano
- Extra-virgin olive oil, to taste
Instructions
Begin the giardiniera preparation with the vegetables. Peel and trim your carrots, deseed your peppers, and give your cauliflower a good clean.
Proceed to trim your courgettes and green beans. Once the vegetables are cleaned, thoroughly wash them under cold water and leave to drain.
Slice your carrots, celery, green beans and courgettes, then cut your cauliflower into small florets and your peppers into 3cm long strips.
Grab a large pot and pour in the water, white wine vinegar and white wine. Bring this mixture to a boil, then add the coarse sea salt and the vegetables.
Blanch the vegetables for a couple of minutes, then drain them and let them rest between two clean, dry tea towels. Let them rest overnight.
The next day, peel and chop the garlic cloves. Add the vegetables into a large bowl, followed by the garlic, a sprinkle of oregano, and the chopped chilli peppers. Give everything a good mix.
Now, let’s prepare your jars. Make sure they’re clean, with an intact lid, and have been sterilised. Carefully add in the vegetables.
Fill the jar up to two fingers below the rim. Press down well with a spoon, fill with extra-virgin olive oil and seal the jar.
It’s now time to sterilise the filled jars. Wrap each jar in a tea towel for stability and to avoid contact, then place them in a large pot.
Fill the pot with cold water, covering 5cm (2 inches) above the jars. Place the pot on the heat and bring to a boil. After 20 minutes of boiling, leave the jars in until the water cools completely.
Remember, this sterilisation step is vital in reducing any microorganisms that may spoil your giardiniera.
Notes
- Allow the giardiniera to rest for a week before tucking in.
- Store your jars in a dark, dry, and ventilated place.
- As a small yet important tip, try to use organic products where possible. Being mindful of the origin of your food ingredients is a key step towards a healthier lifestyle. Enjoy your homemade Italian giardiniera!
- Prep Time: 40 minutes
- sterilisation time: about 1 hour
- Cook Time: 2 minutes
- Category: Vegetables
- Method: Preserve
- Cuisine: Italian
Keywords: vegan, vegetable mix, summer recipe, preserve, hot giardiniera, traditional recipe
FAQs
How do you eat Italian giardiniera?
Italian giardiniera is a versatile condiment that can be enjoyed in a variety of ways. Here are a few suggestions:
- Antipasto: Serve giardiniera as part of an antipasto platter along with cheeses, olives, and cured meats.
- Sandwiches: It can be used as a tangy, crunchy addition to sandwiches or wraps, especially those with Italian cold cuts like salami or prosciutto.
- Bruschetta: Giardiniera can be spooned onto toasted slices of bread to make a quick, flavourful bruschetta.
- Salads: Chop it up and toss into green salads, pasta salads, or grain salads for an extra burst of flavour.
- Pizza Topping: You can also use it as a pizza topping to add a bit of crunch and acidity.
- With Grilled Meats: It’s a perfect side dish for grilled or roasted meats as the vinegar-based marinade cuts through the richness of the meat.
- In Pasta: Try stirring some giardiniera into your pasta for a quick and tasty meal.
- In Rice Salads: giardiniera can be used in rice salads for a tangy crunch. Simply mix it into cooled rice with any other desired ingredients, adjust the seasoning, and serve.
Remember, the best way to eat giardiniera is the way you enjoy it the most!
How do you pronounce giardiniera in Italian?
In Italian, “giardiniera” is pronounced as “jar-dee-nyair-ah”.
What is the difference between giardiniera and Muffuletta?
Giardiniera and Muffuletta refer to two different things, although they are both associated with Italian cuisine:
- Giardiniera: Giardiniera is an Italian relish made up of an assortment of pickled vegetables, usually including peppers, celery, carrots, cauliflower, and gherkins, marinated in vinegar and oil. It is often used as a condiment or side dish, adding a tangy crunch to a variety of dishes.
- Muffuletta: On the other hand, Muffuletta is a type of sandwich that originated among Italian immigrants in New Orleans, Louisiana, USA. A typical Muffuletta sandwich consists of a round loaf of bread (a traditional sicilian bread also called a Muffuletta), sliced and filled with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone.
In some cases, giardiniera is used as one of the ingredients in the olive salad that goes into a Muffuletta sandwich, which might be why they are sometimes mentioned together. However, they are distinct items in Italian and Italian-American cuisine.
What is Italian mild giardiniera?
Italian mild giardiniera is a version of the traditional Italian relish of pickled vegetables that is made without the inclusion of spicy ingredients. Typically, giardiniera can include hot peppers or other spicy components. However, in a mild giardiniera, these spicy elements are left out, resulting in a tangy, crunchy, and flavourful condiment that is less hot, making it more suitable for those with a lower tolerance for spicy foods. The vegetables, usually a mix of carrots, celery, cauliflower, and peppers, are marinated in vinegar and oil and then jarred for use as a garnish, side dish, or ingredient in various recipes.
What is giardiniera in English?
Giardiniera, in English, is referred to as “Italian Pickled Vegetables”. It is a traditional Italian relish made up of an assortment of vegetables that are pickled and marinated in vinegar and oil. The mix usually includes carrots, celery, cauliflower, and peppers, among others, and can be used as a condiment or garnish in a variety of dishes.
It also indicates the female gardener (from giardino: garden).
Silvana Lanzetta
“Ciao, I’m Silvana, a fourth-generation pasta artisan from Napoli with a lifetime of experience! I began making pasta at the tender age of 5 under the watchful eye of my pasta-making generalissimo, my granny. Through her guidance, I’ve become a master in crafting traditional pasta dishes. Since 2014, I have been teaching pasta making classes in London, sharing my expertise with aspiring pasta enthusiasts. I’ve also had the privilege of showcasing my knowledge on BBC and in national newspapers like The Sun and iNews, and held pasta making demonstration in Harrods. Join me in exploring the world of Italian pasta and let’s create unforgettable culinary experiences together!”
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