Best 5 Fermented Giardiniera Recipes

Discover the vibrant flavors of fermented giardiniera, a delectable Italian condiment that adds a tangy, spicy kick to your meals. Made with an array of vegetables, including carrots, celery, bell peppers, and cauliflower, this pickled delight undergoes a magical transformation through the power of fermentation. Immersed in a flavorful brine, the vegetables embark on a journey of transformation, developing a symphony of complex flavors that tantalize the taste buds. Whether you're looking for a zesty addition to your sandwiches, a crunchy topping for your salads, or a piquant ingredient to elevate your charcuterie boards, fermented giardiniera is the answer. With variations ranging from classic to spicy and even a recipe for a quick refrigerator version, this article offers a culinary adventure like no other. Get ready to explore the world of fermented giardiniera and unlock a new dimension of flavor in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

HOW TO MAKE FERMENTED GIARDINIERA

How to Make Fermented Giardiniera image

Fermented Giardiniera is a tasty Probiotic-Rich Italian Pickle Relish condiment that's perfect for topping on sandwiches, salads, and more!

Provided by Mary's Nest

Categories Appetizer

Time P2DT15m

Number Of Ingredients 7

Ingredients

1 head Cauliflower florets
6 Carrots, peeled (sliced into 1/4" rounds)
1 Red bell pepper (sliced into 2" long strips)
2-3 Jalapeño peppers (sliced into rings with membrane and seeds removed)
1 Yellow onion, peeled (sliced into 2" long strips)
2 tablespoons Coarse ground Celtic sea salt (if you're using fine ground sea salt, just use 1 tablespoon)
Chlorine-free water (enough to cover vegetables)

Steps:

Mix all the ingredients together, except the salt, and pack into a 1/2 gallon-sized jar.
Tamp down the vegetables to make sure they are packed into the jar tightly.
Sprinkle salt into jar on top of the vegetables.
Add water to just cover the vegetables, but do not fill the jar to the top.
Place a weight on top of the vegetables and put a lid on the jar. (See video.) Place jar in a bowl to catch any overflow during the fermentation process.
Place jar in an undisturbed warm area and check vegetables each day. If using a traditional jar lid and not a "pickle pipe," unscrew lid every day to "burp" the jar and allow the carbon dioxide to be released.
After two days, begin to taste the vegetables to see if they are to your liking. Remember to always use clean utensils, and do not reinsert any utensils back into the jar if they have been used in your mouth.
Once the ferment is to your liking, remove the weight, put a storage lid on the jar, and refrigerate. The Giardiniera will stay fresh in the refrigerator for approximately 6 months.

FERMENTED GIARDINIERA: ITALIAN PICKLED VEGETABLES

Fermented Giardiniera: Italian Pickled Vegetables image

Giardiniera is a delicious way to preserve summer's bounty. These Italian-style fermented vegetable pickles can be made hot or mild. Serve them as antipasti, with cheese and crackers or use it as a delicious sandwich filling.

Provided by Emillie

Categories Pickles

Time 15m

Number Of Ingredients 11

Ingredients

1 small cauliflower or half a cauliflower, diced into bite-sized sections (about 3 cups)
2 sweet peppers, thinly sliced
2 carrots, thinly sliced
2 celery stalks, diced
1 medium onion, thinly sliced
3 cloves of garlic, peeled and sliced in half
2 bay leaves
2 sprigs of fresh thyme
2-4 hot peppers, thinly diced (optional)
2 Tbsp salt (non-iodized)
3 cups water, enough to cover (chlorine-free)

Steps:

Wash and prepare all the vegetables as instructed.
Mix the vegetables and salt in a large bowl.
Divide the vegetables between 2 quart-sized jars. Add in the herbs. Everything should be tightly packed in, and it's easiest to do this by hand.
Pour water into the jars, making sure all the vegetables are below the brine. Use a weight to keep the vegetables submerged.
Leave the jar to ferment in a dark location (a kitchen cupboard is perfect) for 3-7 days. See the section above for advice on how to safely ferment giardiniera for up to 6 months.

FERMENTED GIARDINIERA

Fermented Giardiniera image

Giardiniera an Italian mix of veggies that you can find processed in your grocery store loaded with sodium and preservatives. Here I take a mix of fresh tasty crunchy vegetables with a touch of heat and fermented to encouraging the growth of good bacteria making this healthy for your body. Fermenting Vessel can be Harsch Crocks, German Crocks, Vegetable Fermentation Masters to simple glass or ceramic bowls, canning jars with weights to hold the food under the liquid .

Provided by Rita1652

Categories Cauliflower

Time 30m

Yield 75-100 serving(s)

Number Of Ingredients 13

Ingredients

2 cups thinly sliced carrots
2 cups thinly sliced red bell peppers
1 1/2 cups thinly slice onions
2 cups thinly sliced celery
4 cups cauliflower florets
2 cups thinly sliced green tomatoes
2 thinly sliced red jalapenos (keep seed for more heat)
3 long green chili pepperoncini peppers
3 -5 garlic cloves, peeled and sliced super thin
fresh thyme sprig
2 bay leaves
3 tablespoons unrefined salt
6 cups filtered mineral water (using chlorinated tap water will prevent the beneficial bacteria to grow.)

Steps:

Prepare brine by dissolving the salt in water.
Mix all the ingredients except the brine in a large bowl.
Add them to the Fermenting Vessel of choice (check description above) packing them down as you go.
Fill each jar with the brine, leaving 1½ -2 inches of headroom-the space at the top, between the rim of the jar and the top of the vegetables. Weight the vegetables so they are completely submerged in the brine.
Cover the top of the vessel with a lid, coffee filter, paper towel, cheese cloth, or tea towel to keep bugs out and odors inches.
Be sure to secure towels with a very tight rubber band or the ring from the canning jars.
Place the jar out of direct light.
Ferment at room temperature 4 days before checking the flavor. If you prefer the flavor more sour, continue fermenting.
If to your taste transfer the jars to the refrigerator.
Burp the jars once daily (to release any built-up gasses) the giardiniera does continue to ferment while in the refrigerator.
This doesn`t need to be done in my home because we help ourselves to it daily.

GIARDINIERA

Giardiniera image

Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It's perfect to offer alongside pickles or olives on a relish tray. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 10 pints.

Number Of Ingredients 15

Ingredients

6 cups white vinegar
3-1/2 cups sugar
3 cups water
4-1/2 teaspoons canning salt
1 tablespoon dried oregano
1 tablespoon fennel seed
2 small heads cauliflower, broken into small florets (about 12 cups)
4 large carrots, sliced
4 celery ribs, cut into 1/2-inch slices
48 pearl onions, peeled and trimmed (about 1-1/4 pounds)
4 large sweet red peppers, cut into 1/2-inch strips
4 serrano peppers, seeds removed and thinly sliced
10 bay leaves
20 whole peppercorns
10 garlic cloves, thinly sliced

Steps:

In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

GIARDINIERA

Giardiniera image

Provided by Cathy Barrow

Categories condiments

Time 1h

Yield About 2 quarts

Number Of Ingredients 14

Ingredients

4 serrano chiles, thinly sliced, with seeds removed
2 red sweet peppers, cut into 1/2-inch pieces
1 or 2 celery ribs, sliced or julienned
1 or 2 carrots, sliced or julienned
1 medium head cauliflower, cut into small florets
1/2 cup salt
2 cloves garlic, slivered
3 teaspoons dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon celery seeds
1 teaspoon crushed black peppercorns
1 cup white vinegar
1/2 cup olive oil (not extra virgin)
1/2 cup grapeseed or safflower oil

Steps:

In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.
Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.
In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.
Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 244 milligrams, Sugar 2 grams

Tips:

Always use fresh, high-quality vegetables for the best flavor and texture.
Cut the vegetables into uniform pieces so that they cook evenly.
Use a clean, sterilized jar for storing the giardiniera.
Make sure to cover the vegetables completely with the pickling liquid.
Store the giardiniera in a cool, dark place for at least 2 weeks before eating to allow the flavors to develop.

Conclusion:

Fermented giardiniera is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is also a good source of probiotics, which are beneficial for gut health. With a little planning and effort, you can easily make your own fermented giardiniera at home. So next time you're looking for a way to add some zing to your meals, give this recipe a try!

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