Homemade giardiniera, or country-style giardiniera or Piedmontese appetizer, is a preserve of Piedmontese origin, but widespread throughout Italy, made of chopped vegetables.
It is preferably prepared in summer, when the vegetables are in season, and it is a very ancient method to preserve vegetables for the winter period.
In the traditional recipe, carrots, celery, and cauliflowers are never missing, but depending on taste, availability, and traditions, other types of vegetables are also added, such as zucchini, small onions, peppers, etc.
The secret to obtaining a good preserve is to cut the vegetables into pieces of the same size and cook them for different times depending on their hardness.
It is also important to strictly adhere to the guidelines issued by the Ministry of Health regarding the preparation of homemade preserves, which you can consult by clicking HERE.
Read how to make homemade giardiniera with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 5.5 – 6.5 lbs
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3.3 lbs mixed vegetables (carrots, cucumbers, peppers, celery, cauliflower, onions, etc.)
- 2 cups white wine
- 2 cups white wine vinegar
- 6.8 fl oz olive oil
- 3.5 oz salt
- 3.5 oz sugar
Preparation of Homemade Giardiniera
Wash the vegetables under running water.
Try to cut all the vegetables into pieces of the same size.
Prepare the harder vegetables first. Peel the carrots and cut them into chunks along with the celery and fennel. Separate the cauliflower florets.
Set everything aside.Move on to the softer vegetables. Trim the ends of the zucchini and cut them into chunks, remove the stem and seeds from the peppers and cut them into pieces, and peel the small onions.
In a large pot, pour the wine, white wine vinegar, olive oil, salt, and sugar and bring to a boil.
Add the harder vegetables and let them cook for three minutes from when it returns to a boil.Then add the softer vegetables and let them cook for another three minutes.
Transfer the vegetables to sterilized glass jars with the cooking liquid while they are still hot, close tightly with the lid, and arrange the jars in a large pot, placing clean cloths between them.Cover with cold water and proceed with pasteurization by bringing everything to a boil, then lowering the heat and letting it simmer for about twenty minutes.
At the end of pasteurization, let the jars cool down upside down, then store them in a cool, dry place, away from light and heat sources.
Notes
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FAQs about Homemade Giardiniera
How long after preparation can I consume the giardiniera?
Homemade giardiniera can be consumed one month after preparation.
How long does it last?
The jars stored in a dark, cool, and dry place last for a year. Once opened, the jar should be kept in the refrigerator and consumed within a few days.
