Giardiniera (Italian Mixed Pickled Vegetables)

Giardiniera — "the gardener's pickle" — is the Italian answer to the question of what to do with the end-of-season garden. Cauliflower, carrots, celery, peppers, sometimes green beans or olives, all in a vinegar brine with chili and oregano. It is eaten as an antipasto, scattered on sandwiches, tossed into pasta salads, or served alongside a plate of olives and bread.

For the Orthodox faster, giardiniera is a gift. It is completely fasting-compliant, shelf-stable, high in fiber and micronutrients, and turns any plain meal into something with interest. A bowl of pasta e fagioli and a plate of giardiniera is a full Italian Lenten dinner.

NUTRITION (per 1/2 cup)

- Protein: ~1g
- Calories: ~30
- Vitamin C, K, A from the assorted vegetables
- Probiotic-adjacent compounds from the brine

INGREDIENTS (fills two 1-liter jars)

- 1 small head cauliflower, cut into florets
- 2 carrots, sliced on the bias
- 4 celery stalks, sliced
- 1 red bell pepper, sliced
- 1 small yellow onion, thinly sliced
- 200g green olives (or mix with Kalamata), pitted
- 4 cloves garlic, sliced
- 2 tbsp kosher salt
- Ice water to cover

For the brine:
- 3 cups white wine vinegar
- 1 cup water
- 3 tbsp sugar
- 1 tbsp dried oregano
- 1 tbsp red pepper flakes (more or less to taste)
- 1 tbsp black peppercorns
- 2 bay leaves
- 1/4 cup olive oil

METHOD

1. Combine the prepared vegetables in a large non-reactive bowl. Sprinkle with the 2 tbsp salt and cover with ice water. Weight down with a plate and refrigerate overnight. This is the pre-brine — it draws water out and keeps the vegetables crisp.

2. The next day, drain the vegetables thoroughly in a colander. Do NOT rinse — you want some of the salt.

3. Combine the brine ingredients in a large pot and bring to a boil. Remove from heat.

4. Pack the drained vegetables and olives into clean jars, distributing the garlic evenly. Pour the hot brine over, making sure the olive oil and spices distribute. Submerge the vegetables — use a small weight if needed.

5. Cool to room temperature, then seal and refrigerate. Wait at least 3 days before eating. Peak at 1-2 weeks.

USES

- Tossed into a pasta salad with olive oil and lemon
- Scattered over a bean dish
- On top of a fasting pizza right before baking
- As antipasto with bread and olive oil
- Chopped fine as a relish for grilled fish (on fish days)

NOTES

Keeps 2 months in the fridge. The brine is drinkable — Italians sometimes sip it from a shot glass as a digestivo.