The word “giardiniera” means “female gardener” in Italian. I love this quick pickle it doesn’t involve the traditional lengthy fermentation process. Instead, it relies on a simple pickling solution made with vinegar, water, salt, sweetener and spice. Quick pickles are ready to eat once they have had a chance to marinate and can be enjoyed as a crunchy condiment or snack. Since they are not fermented, quick pickles do not have the same tangy depth as traditionally fermented pickles but offer a convenient and speedy way to enjoy pickled vegetables.
This condiment typically consists of a mix of pickled vegetables such as bell peppers, celery, carrots, cauliflower, and olives, which are marinated in a brine or vinegar solution. Sometimes, it may also include other ingredients like onions, garlic, and various spices.
Giardiniera is known for its tangy and slightly spicy flavour it will last up to two weeks in the fridge and is great to have on hand ready to add to sandwiches, salads, or as a topping for various dishes. The combination of crunchy vegetables and the pickling solution creates a zesty addition to any quick meal.
GIARDINIERA. Quick Pickle
Course: Blog, Condiment, Side DishCuisine: ItalianDifficulty: Beginner1
100g serve20
minutes30
minutes30
kcalIngredients
250 mls White wine vinegar
250 mls Water
Aromatic seasoning. 1 clove garlic Salt and Peppercorns
1 TBS Sweetener. Rice malt syrup
2 Red Onion
3 medium Carrots
Directions
- In a saucepan add all liquids, sweetener, seasoning and aromatics
- Pre slice veg into desired thickness
- Bring pickling solution to the boil. Add the vegetable (one variety of vegetable at a time). Bring pickling solution with the veg back to the boil. When it comes back to the boil remove / strain the veg and spread it out on a large plate and allow to cool. You want to air cool the veg as quick as possible. Don’t let it cool in a pile as veg will over cook losing its refreshing crunch. You don’t want it soft.
- Retain the pickling solution and repeat the process until all the veg has been pickled.
Recipe Video
Notes
- Try adding 250 mls white wine to the pickling solution.
- You can add extra water if you find the pickle tastes to vinegary. It will depend on the brand of vinegar which you use.
- Aromatic seasoning. Add what you like. For example: Chilli, fennel seed, coriander seed, mustard seed or star anise
- Sweetener. You can use white sugar, brown sugar, maple syrup, or stevia add more or less to suit your personal taste
- You can pickle almost anything. Celery, fennel, cauliflower, eggplant to name a few
- Don’t slice veg too thick or too thin. You want the veg to retain a refreshing crunch. However, If the veg has been cut thick just boil it a minute or two longer before straining.
