Low Sugar Giardiniera (Italian Pickled Vegetables)

Total time24 hr 35 min

Prep time30 min

Cook time5 min

Low Sugar Giardiniera (Italian Pickled Vegetables)

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Ingredients

8 servings

For the vegetables

1 cup small cauliflower florets (about 1-inch pieces)
1 cup celery, sliced ¼-inch thick on the diagonal
1 cup carrots, sliced ¼-inch thick on the diagonal
1 cup red bell pepper, cut into ½-inch pieces
½ cup pepperoncini peppers, sliced into rings
½ cup pimento-stuffed green olives, halved
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3 cloves garlic, thinly sliced

For the brine

2 tbsp kosher salt
1 ½ cups white wine vinegar
½ cup water
1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp dried oregano
½ tsp red pepper flakes
½ tsp black peppercorns

For finishing

¼ cup extra-virgin olive oil

Instructions

1
Combine the cauliflower, celery, carrots, red bell pepper, pepperoncini, olives, and garlic in a large mixing bowl. Toss with the kosher salt until evenly coated, then cover and refrigerate for at least 8 hours or overnight — the salt draws out moisture and firms the vegetables so they stay crisp after pickling.
2
Drain the salted vegetables in a colander and rinse thoroughly under cold running water to remove excess salt. Shake off as much water as possible, then spread on a clean kitchen towel and pat dry.

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