How to Make Fermented Giardiniera

How to Make Fermented Giardiniera

In this Step-by-Step Tutorial, I show you How to Make a Fermented Giardiniera, a tasty Probiotic-Rich Italian Pickle Relish condiment that’s perfect for topping on sandwiches, salads, and more!

Giardiniera is a versatile condiment that’s easy to make. It’s perfect on an antipasto or appetizer platter. You can also use it where you have pickle relish. The nice thing about Giardiniera is that is has a bounty of vegetables for lots of crunch and a variety of flavors. Plus, since this version is fermented, it also provides a good dose of probiotics that are wonderful for good gut health!

More Fermented Foods Recipes

Once you make fermented Giardiniera, here are more fermented food recipes that you’ll enjoy:

• How To Make Homemade Mayonnaise in 1 Minute With An Immersion Blender
• How to Make Homemade Sauerkraut – A Delicious Probiotics Rich Side Dish for Gut Health
• How to Make a Ginger Bug for Making Probiotic Rich Fermented Drinks
• How to Make Fermented Carrots – A Probiotic Rich Food for Gut Health
• Simple Fermented Ketchup Recipe That Tastes Like Store Bought
• How to Make Fermented Salsa – Step-by-Step Tutorial for Beginners

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Print Recipe

How to Make Fermented Giardiniera

Fermented Giardiniera is a tasty Probiotic-Rich Italian Pickle Relish condiment that’s perfect for topping on sandwiches, salads, and more!

Prep Time15 mins

Cook Time0 mins

Total Time17 mins

Course: Appetizer

Cuisine: Italian

Keyword: Condiments, Fermented Vegetables, Giardiniera

Servings: 32 servings

Author: Mary’s Nest

Ingredients

• 1 head Cauliflower florets
• 6 Carrots, peeled sliced into 1/4″ rounds
• 1 Red bell pepper sliced into 2″ long strips
• 2-3 Jalapeño peppers sliced into rings with membrane and seeds removed
• 1 Yellow onion, peeled sliced into 2″ long strips
• 2 tablespoons Coarse ground Celtic sea salt if you’re using fine ground sea salt, just use 1 tablespoon
• Chlorine-free water enough to cover vegetables

Instructions

• Mix all the ingredients together, except the salt, and pack into a 1/2 gallon sized jar.
• Tamp down vegetables to make sure they are packed into the jar tightly.
• Sprinkle salt into jar on top of vegetables.
• Add water to just cover vegetables, but do not fill the jar to the top.
• Place a weight on top of the vegetables and put a lid on the jar. (See video instructions.) Place jar in a bowl to catch any overflow during the fermentation process.
• Place jar in an undisturbed warm area and check vegetables each day. If using a traditional jar lid and not a “pickle pipe,” unscrew lid every day to “burp” the jar and allow the carbon dioxide to be released.
• After two days, begin to taste the vegetables to see if they are to your liking. Remember to always use clean utensils to do this and do not reinsert any utensils back into the jar if they have been used in your mouth.
• Once the ferment is to your liking, remove the weight and put a storage lid on the jar and refrigerate. The Giardiniera will stay fresh in the refrigerator for approximately 6 months.

Video

Notes

Find this recipe and video at https://marysnest.com/recipe/how-to-make-fermented-giardiniera/

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^**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.