Giardiniera Angelina

Bursting with vibrant colors and tangy flavor, Giardiniera Angelina is a classic Italian pickled vegetable medley that's as versatile as it is delicious. This recipe combines crisp cauliflower florets, crunchy carrots, celery, sweet peppers, briny green olives, and garlic with a perfectly balanced brine infused with white vinegar, oregano, thyme, and optional red pepper flakes for a touch of heat. The vegetables are salt-cured to enhance their crunch before being preserved in jars of aromatic brine, creating a zesty, homemade pantry staple. Perfect as a sandwich topping, antipasto accompaniment, or a snack on its own, this make-ahead dish benefits from a marination process that allows the flavors to intensify the longer it sits. Whether you're elevating your Italian sub or crafting a gourmet appetizer spread, Giardiniera Angelina is sure to become a flavorful go-to in your kitchen.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups Cauliflower florets
• 1 cup Carrots, sliced into thin rounds
• 1 cup Celery, sliced into thin strips
• 1 cup Red bell pepper, sliced into strips
• 0.5 cup Green olives, halved or sliced
• 4 cloves Garlic cloves, thinly sliced
• 2 tablespoons Kosher salt
• 2.5 cups White vinegar
• 2.5 cups Water
• 2 tablespoons Sugar
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 0.5 teaspoons Crushed red pepper flakes (optional)
• 1 teaspoon Black peppercorns
• 4 tablespoons Extra-virgin olive oil (for serving)

Directions

Step 1

Prepare the vegetables: Wash and chop the cauliflower, carrots, celery, and bell pepper into bite-sized pieces, then place them into a large bowl with the sliced olives and garlic.

Step 2

Create a salt soak: Sprinkle the kosher salt over the vegetables and toss to coat evenly. Cover the bowl with a plate or plastic wrap, then let it sit for 6-8 hours (or overnight) in the refrigerator to draw out moisture.

Step 3

Rinse and drain: After soaking, rinse the vegetables thoroughly under cold water to remove excess salt. Drain well and set aside.

Step 4

Prepare the brine: In a medium saucepan, combine white vinegar, water, sugar, oregano, thyme, red pepper flakes (if using), and black peppercorns. Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes.

Step 5

Pack the jars: Distribute the rinsed vegetables evenly into sterilized glass jars, leaving about 1/2 inch of space at the top. Pour the hot brine over the vegetables, fully submerging them, but leave a small amount of headspace in each jar.

Step 6

Seal the jars: Place lids on the jars and tighten until just finger-tight. Allow the jars to cool to room temperature before transferring them to the refrigerator.

Step 7

Refrigerate and marinate: Let the Giardiniera marinate in the refrigerator for at least 48 hours before serving to allow the flavors to meld. The flavor will intensify the longer it marinates.

Step 8

Serve: Before serving, drizzle the Giardiniera with olive oil for extra flavor. Enjoy it as a topping for sandwiches, as part of an antipasti platter, or as a standalone snack!

Nutrition Facts

Serving size	2219.7 grams (2219.7g)

Amount per serving	% Daily Value*
Calories	1109

Total Fat 71.80g	92%
Saturated Fat 10.20g	51%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 5824mg	253%
Total Carbohydrate 91.30g	33%
Dietary Fiber 23.80g	85%
Total Sugars 51.90g
Protein 11.60g	23%

Vitamin D 0IU	0%
Calcium 406mg	31%
Iron 7mg	37%
Potassium 2800mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.1%

Protein: 4.4%

Carbs: 34.5%