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

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

Peel and dice the carrots. Dice the bell peppers. Peel and slice the shallots. Thinly slice the radishes. Trim and cut the green peas in two or three pieces.
Bring the water, vinegar, sugar, salt, and bay leaves to a boil.
Pour in the green beans, shallots, and peas. After 2 minutes pour in all the other vegetables and cook 2-3 minutes more.
Drain the veggies without discarding the cooking liquids.
Fill 3/4 of a sterilized jar with the vegetables and pour in the cooking liquid to completely cover them - always leave 1 cm/0,5 inch free.
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 the Giardiniera immediately or store the jars in the fridge no longer than a week.
To get a full flavor wait at least 15-30 days.
Store your jars in a cool dry place no longer than 3 months.