by Kate on September 18, 2014

Giardiniera -

One of my favorite things about where I work is the food. Sure, I’m all about the life-saving, driving lights and sirens, adrenaline junkie stuff too but the city I work for has no shortage of spectacular food choices. Being a person who loves to eat, I definitely appreciate this particular advantage. One of my favorite spots is a Portuguese restaurant where no matter what you order, you’re sure to be satisfied. Each meal is better than the last.

Their veal marsala with crisp potatoes and Portuguese rice is my number one order. It’s always served with giardiniera and that, my friends is my favorite part! If I ask really nicely, they even give me more in a little side dish. There’s just something so amazing about those spicy, picked vegetables with the savory veal, mushrooms and masala sauce. I’ve always had a love affair with giardiniera. I will buy a jar at the store and I’m often spotted eating that alone as an afternoon snack. Weird? Maybe. But I just cannot help myself.

Giardiniera -

About 2 weeks ago, I thought it high time I try making giardiniera at home. I’m so happy I did because now I have several large jars all to myself. Bwah-ha-ha-ha! (insert evil laugh here) Mine, all mine! Maybe I’m still a little loopy from my surgery yesterday? Perhaps. Either way, this homemade giardiniera recipe is something that you’ll likely spot me eating with one arm in a sling and a fork in my good hand straight out of the jar as I nurse my shoulder back to health. The pickled cauliflower and carrots are my favorite part so my recipe is heavy on those veggies but feel free to add peperoncini peppers, green or black olives too. If you like sour, spicy, pickled goodness then these pickled vegetables are most definitely something you’ll want to make too.

Giardiniera -



One Year Ago: Caramel Apple Noodle Kugel

Two Years Ago: Dulce de Leche Brownies

Three Years Ago: Double Chocolate Cayenne Cookies


1 hour

Yield: 2 quarts


Sour, spicy pickled vegetables that are sure to please your tastebuds!


    Pickling Liquid:
  • 2 1/2 cups distilled white vinegar
  • 3 cups water
  • 3/4 cup sugar
  • 6 tablespoons kosher salt
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon yellow mustard seed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon crushed red pepper flakes
  • Veggies:
  • 1 head cauliflower, cut into 1-inch chunks
  • 4 carrots, sliced
  • 2 ribs of celery, sliced
  • 1 red bell pepper, cut into 1-inch slices


  1. In a large, non-reactive pot mix together all pickling liquid ingredients. Bring to a boil.
  2. Mix all vegetables together in a large bowl. Pour hot pickling liquid over vegetables and allow to cool to room temperature, about 30 minutes.
  3. Evenly divide vegetables between two glass quart jars and cover with pickling liquid. Move to refrigerator and allow to pickle at least 48 hours and keep in refrigerator up to one month.

{ 4 comments… read them below or add one }

suzanne September 18, 2014 at 10:06 am

Love pickled vegetables.


ChristineM September 18, 2014 at 12:18 pm

YUM….. that looks good. Hope are you feeling better Kate!


Thalia @ butter and brioche September 20, 2014 at 5:48 pm

I have never made a pickle like this before.. thanks for the great recipe & idea!


Kate September 25, 2014 at 4:13 pm

You’re very welcome! I hope you like it.


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