Giardiniera, which means “from the garden” in Italian, originated in Italy as a way to preserve fresh vegetables for the winter months. Traditionally, it was made with whatever vegetables were abundant in the garden, making it a practical and flavorful way to enjoy summer’s bounty year-round. Over time, giardiniera has become popular in Italian-American cuisine, particularly in Chicago, where it’s a beloved topping for Italian beef sandwiches
Its unique and tangy flavor makes it perfect as a topping for sandwiches, a side for antipasto, or a salad garnish, it adds a satisfying crunch and bright acidity to any dish.
The following recipe is adapted from La Cucina Italiana
Ingredients
- 1 QT. of white wine vinegar
- 3 1/4 C. of dry white wine
- 14 OZ. of carrots
- 14 OZ. of fennel (1 bulb)
- 11 OZ. of cauliflower florets
- 12 OZ. of cucumbers
- 2 PCS. of large red bell peppers
- 2 PCS. of large yellow bell peppers
- 2 PCS. of large green bell peppers
- 3 BUNCHES of spring onions
- 5 PCS. of celery stalks
- 9 OZ. of green beans (about 2 cups cut in half)
- 5 OZ. of radishes (about 1 c.)
- 1/2 scant C. of sugar
- 5 TSP. of coarse salt
- 20 of peppercorns
- 6 of bay leaves
Directions
Clean all the vegetables and keep them separate. Cut the carrots into oval slices. Cut the cucumbers into rounds. We used a cutter that creates a wavy surface. Cut the green beans and radishes in half, cut the celery and fennel into chunks, cut all the peppers into strips and cut the green onions into short pieces. Rinse everything and dry the vegetables on a tea towel.
In a large saucepan, place the vinegar, the wine, 2 cups water, the sugar, salt, pepper and bay leaves. Bring to a boil and start by boiling together the carrots, celery and green beans for 2 minutes after the water resumes boiling. Then add the cauliflower florets, the fennel and all the peppers. After 2 minutes, add the cucumbers, green onions and radishes. Cook for another minute or two, then remove the vegetables and keep the cooking liquid. Allow the vegetables and their cooking liquid to cool. Strain the cooking liquid when it is cold.
Place the vegetables in sterilized jars in any order you like (you can use either 3 quart jars or 6 pint jars) and then cover them with the cold cooking liquid. Close the jars, process them in a hot water bath again to sterilize them and let the giardiniera rest for at least 1 month before eating.