Our Favorite Giardiniñera Recipe

Our homemade Giardinirah is very good! This light pickled veggie, made from oregano, vinegar and olive oil, will soon become your go-to for everything (for me!).

You can thank Chef Richard for this incredible recipe. It takes the line between Italian and Chicago styles, giving you the best of both worlds. You will find crispy vegetables and typical Italian-style herbs along with typical blends next to olive oil, as well as the heat of Giardiniera that defines Chicago-style.

I love this pickled vegetarian and honestly it’s hard for me not to add it to my meal plate every night. Thanks to the vegetables, it was crunchy. Hulby, thanks to oregano, and very powerful, thanks to the vinegar. I’m obsessed with it. For more vegetarian pickles, try our pickled carrots, dill pickles or these pickled beets!

Key Ingredients

• vegetable: The crunchy and colorful veggies really make this homemade gidiniera so exciting. We use cauliflower, onions, sweet bell chili (my favorite multi-color mini sweet chili!), carrots and celery.
• Garlic and oregano: Fresh garlic is the way to go. We use 5 cloves and chop it so that the salt water does have a gold-plated flavor. Dried oregano is also perfect. If you are willing to use fresh, that’s great too. Remember, you need more. A good rule of thumb is to start with 2 to 3 times the dry oregano you need in the recipe and adapt to your taste.
• Salt and sugar: We add salt and sugar to most pickles on the inspiring flavor. Salt season brine, sugar and sugar balance the astringent taste of vinegar. Make sure to use sea salt or pickled salt, as tea salt contains iodine that can sometimes cause discoloration or pickling problems.
• Black and red pepper flakes: Fresh black pepper makes the gidiniera taste better, and the red pepper flakes add a little more calories. They are optional! You can use regular chopped red pepper flakes (such as those found in a pizza restaurant) or try Gochugaru (Korean pepper). I love them and use them for homemade pickles. They have some calories but are a little sweet, so I often use them instead of chopped red pepper flakes in cooking.
• Allspice stuffed olives: These are probably my favorite part of Richard Giardiniera. Cut them into rings and stir them into jars and transfer everything to jars.
• Vinegar and olive oil: For the best taste, enjoy the quality white wine vinegar. When it comes to oils, look for regular, more refined olive oils instead of specific effects. Since you will refrigerate these kimchi, using regular olive oil will help prevent it from becoming noticeably hardened in the cold (although it can still be a little firmer). If you notice that the oil has cured when served, let the jar sit some at room temperature to return to its liquid form.

How to make homemade jadiniela

I prefer the chopped vegetables that are small and more like a delicious So you will spend most of your time preparing them. Think about the broccoli (such as in my cauliflower chickpea salad) and about 1/4-inch pieces of other vegetables. While chopping requires a little effort, this recipe will be in bulk in large quantities, so you’ll stock up for a while. Trust me, once your first jar disappears, you will be happy to go back to the cutting board to make another one!

While this is OK, the real magic happens in the refrigerator a day or two later. Vegetables are pickled, the taste is blended and it gets better. The carrots and cauliflower became so slightly tender. They are still crunchy, but not as tight as the RAW. I can’t wait for you to try!