Say hello to your new favorite fridge staple! This homemade Italian giardiniera is crunchy, zesty, and bursting with bold flavor. It’s a quick pickled veggie mix made with cauliflower, carrots, celery, olives, peppers, and a tangy vinegar brine—perfect for topping sandwiches, adding to antipasto boards, or snacking straight from the jar!
In this video, I’ll show you how to:
✔️ Prep and salt your veggies for that perfect crunch
✔️ Mix up a simple, flavorful brine
✔️ Pack and store for ultimate snacking and topping
🫙 Grab the full recipe here: https://www.aforkstale.com/giardiniera-recipe/
💬 Let me know in the comments if you like it spicy or mild!
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Italian jardinara is crunchy, tangy, and full of flavor. Eat it as a snack with your antip pesto or piled high in sandwiches, salads, and everything else in sight. You’re going to love it. Let’s make it. Cut cauliflower, celery, carrots, red bell pepper, and serrano peppers into bite-sized pieces. And then you’re going to salt them generously. This is going to draw out the extra liquid in the vegetables and it’s going to help the vegetables stay crisp. You’re going to leave them out at room temperature for 2 to four hours. Now, let’s cook the brine. Cook white wine vinegar, water, and salt. Remove from heat once the salt dissolves. Now, rinse the salt off the vegetables and drain off the extra liquid. Now, we’re going to mix in green olives and pepperonchinis. To each of your jars, you’re going to add bay leaves and oregano. Add the vegetables to your jars. Pour in the pickling brine. Then add a tablespoon of olive oil to each jar. Then cover with a lid. Give it a good shake. Then refrigerate. Wait 2 days before serving. I’m telling you, this turns out so good. So much better than storebought. You can find the full recipe with all the ingredient measurements and additional tips at my website at a forkstale.com.
Dining and Cooking