This year’s garden has been hit and miss. Some things have done nicely, others not, even with staggered plantings. That struck home when we had a look at the cucumbers and realized we wouldn’t get enough to make a winters worth of pickles and relish – That’s when inspiration struck – Why not go for a big batch of Giardiniera, the King of pickled veggies, instead?
Giardiniera, (Jar-dhi-nare-uh), is a delightful pickled vegetable mix, either done up as bite sized pieces or a relish. Redolent of fresh veggies and good olive oil, wrapped around lip smacking brininess that rivals a great cornichon – This is something we all need to be making at home.
Pickling foods to preserve them hardens back thousands of years and crosses numerous boundaries – almost every society does and has employed it. Everything from veggies, to meat, fish, fruit, nuts, and even eggs can end up in the pickle jar, much to our advantage. Pickling not only helps preserve things through the dark months, it adds a vital zip to what can otherwise be a rather bland time of year.
Giardiniera hails from Italy, and means literally, ‘from the garden, (also called sottacetto, or ‘under vinegar.’) While variants come from all over the boot, the versions we’re most familiar with has southern roots, down where the mild Mediterranean climate fosters a wide variety of veggies, the best olive oil, and great sea salt. That’s where those colorful jars filled with cauliflower, carrot, olives, onions, peppers, and chiles hailed from.
You’ll likely find jars of the bite sized version of giardiniera in your local grocery, with the fancy olives and other pickled goodies. While some of the commercial stuff is pretty good, none of it can match what you can make at home, and to top things off, it’s remarkably easy to do, (And frankly, the relish version of giardiniera is much more versatile, and rarely found in stores).
Seasoned with fresh herbs, maybe even touched with a little hot chile flake, giardiniera is fabulous on sandwiches, (including burgers and dogs), pizza, salads, and as a table condiment with more dishes than you can shake a stick at. Now is the time to be doing up a few batches of your own – it’s fairly traditional for giardiniera to be made in the fall, as a catch all for all those late season veggies we don’t want to lose to the first frost.
The American home of giardiniera is Chicago, where that famous Italian beef sandwich hails from. Slow roasted beef, cooked over its own jus, sliced thin and slapped onto a nice, dense roll, ladled with a generous spoon of giardiniera, a little jus, and eaten in the classic sloppy sandwich hunch – a little slice of heaven.
Making giardiniera is a real treat. Your first and foremost issue, naturally, is what to put into the mix. The blend I outlined earlier is generally recognized as the classic base mix, but pretty much anything goes, (I should note that peppers and chiles were not in the original Italian versions of the dish, as they didn’t show up in European cultivation until the 1700s.) firm veggies, like carrots, celeriac root, turnips, cauliflower, broccoli, and asparagus do well. Peppers and chiles will do well too, though really soft stuff like tomatoes tend to break down quickly.
Making giardiniera couldn’t be easier. While some recipes call for cooking or fermenting, (both processes are perfectly fine), the simplest version is, for my mind, best – Just brine your veggie mix for a day or two, until you reach the degrees of zip and bite that you like, and that’s it. You’ll find recipes that call for the mix to be stored in brine, oil, vinegar, and a simple vinaigrette – My money is in the latter option – that will provide a nice stable medium, and a great taste as well.
There are typically mild and spicy (AKA Hot) versions, and extensive regional variety, like the Chicago style that includes sport peppers and an accompanying degree of heat. Down south, the version that goes with a muffuletta sandwich is mild and heavier on the olives. Those are great, and worth your time to build, but really, look upon giardiniera as a launching pad for creativity – You really can’t go wrong if it’s made with stuff you love – For instance, I didn’t have celery when I made up the relish version, but I did have fresh celeriac root, and it turned out to be a wonderful substitution.
You can use any oil and vinegar you like for the base vinaigrette. Seasoning can be as easy as good salt, olive oil, and vinegar. When you feel like adding additional spices, be conservative in both number and ratio – The rule of three is a good thing here.
Unless you process your giardiniera in a hot water bath, keep in mind that this is basically a fridge pickle. If made carefully, and packed into sterilized glass jars, it will last a month or two refrigerated. Just keep in mind that they’re not shelf stable unless you go through the canning process. Accordingly, what we offer below are small batches that will make a couple of quart jars of finished product. There are cooked and fermented versions out there, and we’ll leave those for you to explore.
For the base mix
1 Green Bell Pepper
1 Red Pepper
1 small Sweet Onion
2-4 Jalapeño Chiles
1 medium Carrot
1 Stalk Celery
1/2 Cup Cauliflower florets
1/4 Cup Pickling Salt
For the final mix
1 Cup White Vinegar
1 Cup Extra Virgin Olive Oil
6-8 large Green Olives
1 Clove Garlic
1/2 teaspoon Chile Flake
1/2 teaspoon Lemon Thyme
1/4 teaspoon ground Black Pepper
Rinse all produce thoroughly.
Stem, seed, and devein the peppers and chiles, (leave the veins in the jalapeños if you want more heat).
Cut all veggies for the base mix into a uniform fine dice, about 1/4″ pieces. It’s not important to be exact, just get everything about the same size and you’ll be fine.
Transfer the mix to a glass or stainless steel mixing bowl. Cover the mix with fresh, cold water with an inch or so to spare.
Add the pickling salt and mix with a slotted spoon until the salt is thoroughly dissolved.
Cover with a tight fitting lid and refrigerate for 24 hours.
After 24 hours, take a spoon of the mix out, gently rinse it under cold water for a minute or so.
Test the degree of pickle and softness of the veggies. If you like what you’ve got, move on – If not, give it another day.
When you’re ready to prep the final mix –
Remove the base mix from the fridge and transfer to a single mesh strainer. Run cold water over and through the mix, using your hand to make sure that the salt solution is rinsed off.
fine dice the olives, peel, trim and mince the garlic.
Add all ingredients to a glass or stainless mixing bowl and stir with a slotted spoon to thoroughly incorporate.
Sanitize two quart mason jars either by boiling the jars, rings, and lids for 3-5 minutes in clean, fresh water, or running them through a cycle in your dishwasher.
Transfer the mix to the jars, and seal. Refrigerate for two days prior to use.
For the bite sized version, cut everything into roughly 1″ pieces, )or larger, depending on jar size and predilection), and process as per above. A bay leaf or two is a nice addition.