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Giardiniera recipe: Summer canning for great pasta and rice salads!

giardiniera recipe
giardiniera recipe from Italy

Giardiniera (=she gardener) is a mix of seasonal vegetables (which means you can make it any time of the year by varying the ingredients) canned in a vinegar brine.

In Italy, we use the giardiniera recipe for canning seasonal delights and using them later to season rice and pasta salads, or as a side dish for meat and fish dishes.

Here’s the recipe for the no oil giardiniera recipe: italian pickled vegetables.

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giardiniera recipe

Course seasoning
Cuisine Italian
Servings 1 medium jar
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 1 carrot
  • 1/2 red bell pepper
  • 1/2 green or yellow bell pepper
  • 2 shallots
  • 3 radishes
  • 1 handful green beans
  • 1/2 cup fresh peas
  • 2 cups water
  • 1 cup white vinegar
  • 1.5 tablespoonfuls sugar
  • 1.5 tablespoonfuls sea salt
  • 2 bay leaves

Instructions

  1. Peel and dice carrots. Dice the bell peppers. Peel and slice the shallots. Thinly slice the radishes. Trim and cut green peas in 2-3.
  2. Bring water, vinegar, sugar, salt, and bay leaves to a boil.
  3. Pour in green beans, shallots, and peas. After 2 minutes pour in all the other vegetables and cook 2-3 more minutes.
  4. Drain veggies without discarding the cooking liquids.
  5. Fill 3/4 of a sterilized jar with the vegetables and pour in the liquid to completely cover them (always leave 1 cm/0,5 inch free).
  6. To process the jars: place them in a boiling pot of water. Boil them 5 minutes and remove them. Make sure the lids pop down: if they don't, consume them immediately or store them in the fridge no longer than a week.
  7. To get full flavor wait at least 15-30 days. Store your jars in a cool dry place no longer than 3 months.
giardiniera recipe authentic
giardiniera recipe: an Italian recipe

enjoy your giardiniera recipe on your delicious Summer dishes!

Claudia

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