We have been getting a TON of peppers in our CSA box and needed a way to utilize them before they went bad. So we decided to pickle them! What better way to use up vegetables that might go bad soon?? Last winter when we were in Northern Italy, we had a delicious homemade Giardiniera, an Italian pickled vegetables mix, at a bed and breakfast. It was such a fresh way to enjoy spring and summer vegetables all winter long, and the inspiration for this recipe!

A traditional Giardiniera mix usually has cauliflower, carrots, celery, and peppers amongst other things. The vegetables are usually cut into bite size pieces and pickled with a variety of herbs. This mix is incredibly tasty, but not exactly what we had on hand. Since we had more peppers than anything else, we decided to create a more relish-type pickle with Italian flavors. We finely diced up the vegetables to create more a even consistency. This creates a perfect condiment for topping sandwiches, sausages, grilled meats, or even omelettes! Plus, it speeds up the pickling process.

We’ve already used our spicy Italian pickled vegetables this week to top off some Italian sausages. It was such a delicious combination! The recipe makes two large mason jars worth of pickled vegetables, so make one for you and one for a friend! Canning can seem intimidating at first, but the process is actually so simple. After combining everything into your jar, you seal it and place it in a pot of boiling water (about 3-4 inches high) for about 10 minutes. Afterwards, allow it to cool to room temperature and the jar will seal shut. It can sit at room temperature until desired use. That’s it! We opted to keep one jar in the refrigerator and one in the pantry for later.

Happy canning!

Spicy Italian Pickled Vegetables

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings: 8 Cups

Course: Sauce

Cuisine: Italian

Ingredients Method

Ingredients

  

• 1¼ Pound Mixed Peppers Sweet and Spicy; Finely diced. Deseed spicy peppers for milder mix
• ¼ Pound Carrots Diced
• ¼ Pound Celery Diced
• ¼ Pound Yellow Onion Diced
• 6 Cloves Garlic Minced
• 2 Cups White Vinegar
• 2 Cups Water
• 2 Tablespoons Whole Black Peppercorns
• 1 Tablespoon Mustard Seeds
• 3 Tablespoons Kosher Salt
• 3 Tablespoons Granulated Sugar
• 4 Bay Leaves
• 2 Sprigs Fresh Oregano

Method

 

1. In a large pot, combine the water, vinegar, salt, and sugar and bring to a boil.
2. While waiting for the liquid to boil, combine the vegetables, peppercorns, and mustard seeds and evenly distribute into two 32 ounce mason jars.
3. Add  2 bay leaves and 1 sprig of oregano into each jar and then pour the hot brining liquid over, leaving about ½ inch of empty space from the rim.
4. If you are planning to use the pickle mix within 1-2 weeks, securely cap and allow to cool before storing in the refrigerator.
5. If planning to store, fill a pot with 3-4 inches of water and bring to a boil. Place the mason jar in the boiling water and allow the jar to boil for about 10 minutes. Remove from heat and allow to cool and store at room temperature.