Giardiniera is an Italian pickled relish. You may see it on the salad bar from time to time, although restaurants usually have a vinegar-based version. This fermented giardiniera recipe will use the power of salt to preserve and pickle these foods instead of vinegar.
Giardiniera is an Italian pickled relish. You may see it on the salad bar from time to time, although restaurants usually have a vinegar-based version. This fermented giardiniera recipe will use the power of salt to preserve and pickle these foods instead of vinegar.
Amazing Fermented Giardiniera
How to eat Giardiniera
Giardiniera is mostly known for adding on top of a salad, but this relish is fabulous with many other foods and dishes. You can easily make a pasta salad with it. It is delicious with eggs, and maybe some hot sauce! If you like sauerkraut on your hot dogs, you will love giardiniera on them, too.
Another way to eat giardiniera is to eat it alone, as an appetizer. If you are making an appetizer tray for a dinner or lunch party, add this relish for great color and taste. Guests will love dipping it in a creamy white dip.
One thing to think about is how spicy you want the relish to be. Some people like it hot, but if you have children who do not like spicy foods you may want to make a mild version. It is all in the selection of peppers. For instance, if you want a mild relish you can choose bell peppers, and banana peppers, with no hot peppers. Hot recipes would typically use serrano or jalapeño peppers.
A Fermented Giardiniera Recipe:
Tools:
• A set of Fermentools. Airlock systems are easy to use, and keep a healthy environment for fermented foods.
• Wide-mouthed Mason jars; I prefer using a half-gallon size. Some people use a fermenting crock. There are many possibilities when fermenting.
• Himalayan salt – Don’t use just any salt. This salt is perfect for fermenting.
• Cook/prepare food properly.
Ingredients:
• 2 cups red bell pepper, chopped
• 2 cups green bell pepper, chopped
• 2 cups celery, sliced
• 2 cups carrots, sliced
• 1 medium white onion, or 4 shallots (chopped/sliced)
• 3 cups cauliflower, chopped
• 1-2 serrano peppers, sliced (HOT) *optional for a spicy recipe or use pepperoncini peppers for a little spice but not much.
• 2 banana peppers, sliced
• 5 garlic cloves, sliced
• 1 sprig of fresh thyme
• 2 bay leaves
• 6 cups of non-chlorinated water.
Directions:
1. Wash mason jar/s. Allow air-drying.
2. Chop all of the vegetables; mix them up in a large bowl.
3. Add them to your fermenting vessel/s.
4. Mix the salt and water, and pour it in over the vegetables. Mix salt and water to create enough 2% brine to cover the vegetables. Use our handy salt/brine calculator for the right ratio.
5. Remember to weigh down the veggies so that they all stay under the brine.
6. Secure the Fermentools airlock system and place in a warm, dark place like your pantry. Make sure it is away from direct sunlight.
Ferment anywhere from four to seven days. Taste them on the fourth day, and determine if they have that wow factor, yet. Ideally, they should be crunchy and taste just a little sour, like sauerkraut. When you are ready to pull the ferment you can place it in the fridge with a regular lid on it. When done, the airlock can come off and be used in the next ferment.
I ran out of onions, but I have shallots. Shallots are great to use in place of an onion. They work great in fermenting recipes, providing lots of flavor. Shallots look like large cloves of garlic, and many people think they taste like garlic, but when you peel the paper back you will see they look like a little onion. And, they smell fantastic and pack a powerful onion-like taste.