A jar of this colorful array of pickled vegetables is pretty enough to give as a gift. These pickles are always part of the antipasto platters served in American Italian restaurants. The recipe is easy and it’s a good way to use up small amounts of raw vegetables that may be left over from other recipes—a pepper half, single carrot, chunk of cauliflower, wedge of onion—pieces that might otherwise die in the fridge.
We decided to modify this classic by tilting its flavor decidedly toward fennel and by using more mellow white wine vinegar in place of the standard white vinegar. Or try white balsamic vinegar for an even sweeter pickle.
Yields 1 quart
Prep time: 45 minutes, plus 10 to 15 minutes to cool the brine
Pickling time: at least 3 hours
A mix of vegetables to fill 4 cups; we suggest:
1 cup cauliflower florets
1 cup green beans (cut into 2-inch pieces)
¾ cup sliced carrots (½-inch-thick coins)
½ cup thinly sliced red bell peppers
½ cup thinly sliced fresh fennel
¼ cup thinly sliced red onions
3 garlic cloves, smashed
1 sprig fresh rosemary
1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
¼ teaspoon crushed red pepper flakes
1½ cups white wine vinegar
1 cup water
1 tablespoon sugar
½ tablespoon coarse salt
Bring a large pot of water to a boil. Parboil the cauliflower, green beans, and carrots separately just until they can first be pierced with a fork, about 4 minutes. Remember, this is a crisp pickle. When each vegetable is done, use a slotted spoon or skimmer to transfer it to a bowl of ice water, swirl to cool, and then spoon into a dry bowl. Add the bell peppers, fresh fennel, red onions, garlic, and rosemary to the bowl of cooked vegetables and stir gently to combine. Pack the vegetables into a clean glass quart jar.
Make the brine: In a small dry skillet, toast the fennel seeds and peppercorns until aromatic, 1 to 2 minutes, and transfer to a small nonreactive saucepan. Add the red pepper flakes, vinegar, water, sugar, and salt and bring to a boil. Lower the heat and simmer for 3 minutes. Cool the brine completely; 10 to 15 minutes in the freezer will do the trick.
Pour the cooled brine over the jarred vegetables, making sure to include the fennel seeds or peppercorns. If you have more brine than you need, strain it and add the seeds to the jar.
Tightly cover the jar and refrigerate. Giardiniera is ready in about 3 hours, but gets even better with time. Refrigerated, it will keep for 4 weeks.
If you prefer a crunchier pickle, don’t parboil the vegetables. Pack them in the jar raw and pour the hot brine over them. Leave the jar open until cooled to room temperature. Cover with a tight lid and refrigerate.
Perfect as part of a Mediterranean platter of roasted vegetables, olives, dips or spreads, and chunks of coarse bread or wedges of pita. Use as a contrasting, attractive side for any rich entrée. Top a green salad with Gorgonzola or other blue cheese, chèvre, or feta and these pickles.