Giardiniera which literally means “from the garden” is a economical way to use up leftover vegetables or that bag of carrots that has been lurking in the back of the fridge.
Sometimes referred to as sottaceti (under vinegar), this is a classic Italian antipasto of pickled veggies in olive oil and vinegar. However, once the idea landed in the U.S., a hot and spicy version found a permanent home on Italian meat sandwiches in Chicago and on muffuletta sandwiches in New Orleans.
I give you this simple and easy version. The pickled vegetables in a peppery brine add a wonderful piquancy to many dishes. I love this recipe that I adapted from Cook’s Illustrated because it is so simple. Other vegetables can be used such as fennel, onions, bell peppers or hot peppers. Clean out the fridge and create a masterpiece!
I like to use seasoned rice vinegar because it creates a rich flavor. For a twist, substitute white wine vinegar. Enjoy!
To spice up your antipasto platter, include these alongside your giardiniera: Olive and Tomato Antipasto, Peperonata or Marinated squash.
Pickled veggies perfect for a plethora of dishes.Giardiniera
Ingredients
Directions