Homemade Giardiniera

top view of homemade Giardineria next to a bottle of Ellyndale Avocado oil

Prep time

20 minutes

Cook time

0 minutes

Servings

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

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For Marinating

¼ cup sliced green olives

1 bay leaf

½ cup Avocado Cooking Oil, Organic in Glass Bottle

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.