Prep time
20 minutes
Cook time
0 minutes
Servings
20
Elevate any antipasto with our Homemade Giardiniera, a tangy and vibrant mix of pickled vegetables that’s perfect for enhancing any meal or enjoying as a standalone snack. This recipe features a colorful medley of cauliflower, carrots, celery, and bell peppers, brined and then marinated in a zesty blend of Ellyndale Organics Unrefined Avocado Oil, rice vinegar, and aromatic spices like oregano and fennel seeds. Easy to prepare and irresistibly flavorful, this giardiniera becomes even more delicious after marinating in the fridge for a couple of days, making it a delightful addition to sandwiches, salads, or as a part of a charcuterie board.
Ingredients
For Vegetable Brine
1 cup
chopped cauliflower
1 cup
chopped carrots
½ cup
chopped celery
½ cup
chopped red bell pepper
2 tablespoons
sliced jalapeños
2 tablespoons
salt
water
---------------------
For Marinating
¼ cup
sliced green olives
1
bay leaf
½ cup
rice vinegar
2 cloves
garlic, minced
½ teaspoon
dried oregano
½ teaspoon
fennel seeds
Directions
-
Combine cauliflower, carrots, celery, and bell pepper in a bowl and sprinkle with salt. Cover with water. Cover with lid and brine for 12 hours.
-
Drain brine and rinse vegetables under water.
-
Drain and add vegetables to a sanitized jar. Add olives and bay leaf.
-
Whisk together avocado oil, vinegar, garlic, oregano, and fennel seeds. Pour over vegetables. Add extra oil if needed to cover vegetables. Secure lid and refrigerate at least two days before enjoying.
Nutritional Information
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