Low Sodium Homemade Giardiniera

Transform your pantry with this vibrant and health-conscious recipe for Low Sodium Homemade Giardiniera, a twist on the traditional Italian pickled vegetable medley. Bursting with fresh cauliflower, carrots, celery, bell peppers, and zippy jalapeños, this recipe keeps the sodium in check without compromising on bold, tangy flavor. The vegetables are soaked in a light brine and marinated in a robust mix of white wine vinegar, olive oil, garlic, and spices like oregano and red pepper flakes, creating a zesty topping that's perfect for sandwiches, antipasto platters, or as a guilt-free snack. Ready in just a few days, this no-cook giardiniera prioritizes wholesome ingredients and vibrant flavors, making it an ideal choice for those seeking low-sodium alternatives in their kitchen staples. Perfectly crisp, colorful, and utterly versatile, this is a jar of goodness you'll return to again and again!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 6

Ingredients

• 1 cup Cauliflower florets
• 1 cup Carrots
• 1 cup Celery stalks
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 2 small Jalapeño peppers
• 1 tablespoon Kosher salt
• 2 cups Water
• 1.5 cups White wine vinegar
• 0.5 cup Olive oil
• 3 cloves Minced garlic
• 1 teaspoon Dried oregano
• 0.5 teaspoon Red pepper flakes
• 0.5 teaspoon Black peppercorns

Directions

Step 1

Chop the cauliflower, carrots, celery, red bell pepper, and green bell pepper into bite-sized pieces. Slice the jalapeños into thin rings, removing seeds if desired for less heat.

Step 2

In a large bowl, combine the chopped vegetables. Add the kosher salt and cover with water. Stir to dissolve the salt.

Step 3

Cover the bowl and let the vegetables soak in the salted water for 8 to 12 hours or overnight in the refrigerator. This helps infuse some flavor without excessive salt content.

Step 4

After the soaking period, drain and rinse the vegetables to remove excess salt.

Step 5

In a clean bowl, whisk together the white wine vinegar, olive oil, minced garlic, dried oregano, red pepper flakes, and black peppercorns.

Step 6

Add the drained vegetables into the vinegar mixture and stir to coat thoroughly.

Step 7

Transfer the vegetable mix and vinegar mixture into clean glass jars with lids. Ensure the vegetables are submerged in the liquid to promote even pickling.

Step 8

Seal the jars and refrigerate for at least 48 hours before serving to allow flavors to blend and develop.

Step 9

Store the giardiniera in the refrigerator for up to 4 weeks. Enjoy as a condiment for sandwiches, salads, antipasto platters, or as a healthy snack.

Nutrition Facts

Serving size	(1732.8g)

Amount per serving	% Daily Value*
Calories	1288.1

Total Fat 114.0g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 10.8g
Cholesterol 0mg	0%
Sodium 2288.0mg	0%
Total Carbohydrate 45.1g	0%
Dietary Fiber 16.2g	0%
Total Sugars 21.5g
Protein 8.1g	0%

Vitamin D 0IU	0%
Calcium 258.6mg	0%
Iron 3.9mg	0%
Potassium 2264.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.8%

Protein: 2.6%

Carbs: 14.6%