Prep TIme: 15 Minutes

Makes 1.5 L

Giardiniera – The Italian version of relish. The perfectly crunchy and tart accompaniment to an epic antipasto platter. Pro tip: blend some in a food processor and spread it on a sandwich. 


1/2 head of cauliflower, cut into florets

2 carrots, peeled and chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 celery stalks, chopped

1 handful of pearl onions, peeled

500 mL White Wine

500 mL Emma White Wine Vinegar

¼ cup Salt

½ cup Emma Extra Virgin Olive Oil

2 bay leaves


  1. After chopping all the vegetables, divide the slower cooking veg: cauliflower and carrots, and the quicker cooking veg: everything else, and set aside.

  2. Bring the white wine, vinegar, salt, and oil to a boil in a large pot. Boil the slower cooking veg for 3 minutes, then add the quicker cooking veg for another 3 minutes.

  3. Drain the vegetables reserving the cooking liquid.

  4. Drop a bay leaf in the bottom of a 1L mason jar and 500 mL mason jar, then pack both jars with the vegetables as tightly as you can. Fill to the brim with cooking liquid. Close the lid tightly and store upside down to seal and cool.

  5. Let it sit at least 5 days before eating. Once opened, it will last in the fridge for 5-7 days.


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