• 1/2 small (about 2 lb.) head cauliflower, cut into small florets
  • 2 medium carrots, peeled and cut into 1/4″ coins
  • 2 ribs celery, sliced into 1/4″ pieces
  • 1 red bell pepper, chopped/diced
  • 2 garlic cloves, sliced thinly
  • 1 serrano pepper, sliced thinly
  • 2 c. white wine vinegar
  • 1 c. water
  • 1 1/2 tbsp. granulated sugar
  • 1 tbsp. kosher salt
  • 2 bay leaves
  • 2 tsp. fennel seeds
  • 2 tsp. coriander seeds
  • 2 tsp. dried oregano


  1. Combine cauliflower, carrots, celery, bell pepper, garlic, and serrano in a large bowl. Toss to combine, then pack into 3 pint-sized glass jars.
  2. In a medium saucepan over medium heat, combine vinegar, water, sugar, salt, bay leaves, fennel seeds, coriander seeds, and dried oregano. Stir to dissolve salt and sugar, and bring up to a boil. When mixture is boiling, remove from heat, remove bay leaves, and pour mixture over jarred vegetables. Let cool completely, lid, and refrigerate. Giardiniera will last at least 1 week in the fridge.

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