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Giardiniera Salad #SundaySupper

Hi Everyone,

Today for #SundaySupper our mission was to make a Tapas dish.  Well, I’ll be honest with you, I had no clue what Tapas was.  So what does one do when you don’t have a clue?  Google it!  I found out that Tapas are Spanish appetizers that are covered with something, like olive oil, cheese, vinegar, ect…  So today I decided to share with you Giardiniera Salad.  Fresh, crunchy vegetables covered in vinegar and seasoning.

Giardiniera is a pretty popular little appetizer. It’s full of vegetables such as carrots, cauliflower, sweet bell pepper, celery and peppercini’s and is covered in white vinegar. This is one little appetizer I couldn’t wait to make, especially since I had an over abundance of vegetables in the fridge.
I remember as a kid my Mom would always buy Giardinier salad as a treat. I loved the celery! It’s still my favorite, next to the peppercini’s. Not only is it tasty and a childhood favorite, but it’s super easy to make too!! All you do is heat up some vinegar, water with salt and pour it over your veggies in sterilized jars. You can also can your jars for having all year, but that really didn’t work out for me. I tried to can them and two of the five jars burst. I think it was because the mason jars were to old or maybe to cold? Either way, I got two sealed jars and I put one in the fridge without sealing it. I swear I never have the best of luck when it comes to canning, and I even took a class. You can check out my broken jar here.

Giardiniera Salad
Prep time
Cook time
Total time
A healthy, tangy Italian snack made with fresh vegetables that are covered in vinegar and seasoned with garlic, peppercorns and bay leaf.
Serves: 5 two cup jars
  • 4 cups distilled vinegar
  • 3 cups water
  • 2 tbsp. sea salt
  • 1 medium head of cauliflower, chop from stem and leave florets
  • 2 stalks celery, cut in ¼" slices
  • 2 carrots, peeled, sliced
  • 1 red bell pepper, seeded, membranes removed, sliced into strips
  • ½ cup pickled peppercini's, drained
  • 15 peppercorns, whole
  • 5 bay leaves
  • 5 cloves garlic, whole
  • 5 2 cup sterilized mason jars, with lids
  1. In a medium pot, bring vinegar, water and salt to a boil. Turn off and let cool for a few minutes.
  2. Add 3 peppercorns, 1 bay leaf and 1 clove of garlic to each sterilized mason jar. Evenly divide vegetables between each jar, leaving an inch from the top of the jar. Spoon vinegar mixture over jar filling it to ½" to the top. If you run out of liquid, just pour in some white distilled vinegar or even apple cider vinegar. Make sure you take a spoon or a knife and take out any air bubbles you may have in the jars. Top the jars with sterilized lids. You can refrigerate your jars or you can can them.
It was hard for me to figure out the calories in this dish, so I broke it down by jar, since this makes 5 two cup mason jars.

Calories per jar: 60, Fat: .05, Cholesterol: 0, Potassium: 593, Carbs: 13, Fiber: 5.2, Sugar: 1.6, Protein: 3.4
Nutrition Information
Serving size: 1 jar

The Giardiniera Salad is not just good for snacking, but makes a wonderful addition to antipasto salad or goes great with a sandwich instead of chips and is perfect for munching on while watching football games.

Now be sure to see what other creative Tapas dishes the #SundaySupper crew made this week.

Stay warm!


Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

You certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

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