Fermented Giardiniera Italian Pickled Vegetables Food

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.

GIARDINIERA

Giardiniera image

Italian giardiniera is also called "sotto aceti", which means "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads. Milder varieties of giardiniera are used for the olive salad in the Muffuletta sandwich. Try on you next sub-type sandwich for a change of pace. Recipe by Donald Link. Note: 2 tablespoons sugar makes for a slightly sweet bite. If you like less sweet and more sour, cut to 1 tablespoon.

Provided by gailanng

Categories Vegetable

Time P2DT20m

Yield 1 quart approx

Number Of Ingredients 15

Ingredients

1 1/2 cups cauliflower florets
1 small carrot, chopped into 1/8-inch pieces
1/2 small onion, chopped into 1/8-inch pieces
2 garlic cloves, smashed
2 celery ribs, chopped into 1/2-inch pieces
1/2 cup pimento-stuffed green olives, roughly chopped
1/4 cup pepperoncini pepper
1 cup white vinegar
1/4 cup olive oil
2 tablespoons salt
2 tablespoons sugar (I prefer 1 tablespoon)
1/8 teaspoon red pepper flakes (can sub 1 fresh chopped hot pepper)
1/8 teaspoon oregano
1 bay leaf
5 teaspoons black peppercorns

Steps:

Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.

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.

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