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Fall Vegetable Giardiniera

This modern take on the pickled supermarket staple features sunchokes, cauliflower and shishito peppers.

  • Total Time:
  • Servings: 2 quarts

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  • 4 ounces shishito peppers, pricked with a fork, or 2 Italian frying peppers, cut into thin strips
  • 4 carrots, cut into matchsticks
  • 4 ounces sunchokes, scrubbed and thinly sliced, or broccoli stems, peeled and thinly sliced
  • 4 cups cauliflower florets (12 ounces)
  • 1/4 cup plus 2 tablespoons kosher salt
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 2 cups distilled white vinegar
  • 1 cup olive oil
  • 2 teaspoons dried oregano, crumbled


  1. Place the shishitos, carrots, sunchokes and cauliflower in a large, tall glass or plastic container. In a large jar, combine the salt, coriander seeds, peppercorns and bay leaves with 6 cups of water. Pour the brine over the vegetables and top with a plate to keep the vegetables submerged. Cover with plastic wrap and refrigerate overnight.
  2. Drain the vegetables and discard the coriander seeds, bay leaves and peppercorns. Pack the vegetables into two 1-quart jars. Add 1 cup of the white vinegar, 1/2 cup of the olive oil, 1 teaspoon of the oregano and 1/2 cup of water to each jar and seal. Shake gently and refrigerate overnight before serving.

Make Ahead

The giardiniera can be refrigerated for up to 2 weeks.

Contributed By Photo © Christina Holmes Published October 2012

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