"Sotto Aceti" Spicy Pickled Vegetables

Spicey Vegetables or Giardiniera is also called "sotto aceti," meaning "under vinegar," which is a common term for pickled foods in Italian. 


Ingredients for the brine:

  • 10 cloves garlic, peeled
  • 2 cups of oregano white balsamic, can also use (jalapeno, a-premium)
  • 6 teaspoons kosher salt
  • 1 teaspoon celery seed
  • 1 teaspoon coriander seed
  • 1 teaspoon mustard seed
  • 1/2 teaspoon black peppercorns
  • 1 Bay leaf, torn

For the vegetables:

  • 6 young spring carrots, peeled and cut in half lengthwise or chips
  • 1 cup cauliflower
  • 2 thickly sliced shallots
  • 1/2 cup red pepper strips
  • 1/2 cup of celery
  • dried red pepper flakes  or chilies (depending on how hot you like it)
  • Can use other kinds of vegetables that pickle well like green beans


In a medium saucepan bring 4 cups water to a boil reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from the heat.

In clean 1-quart jars with screw top lids. Divide the seeds and peppercorns between the jars. Place 5 cloves in each jar and then pack the jars full of carrots, cauliflower and chilies. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickled vegetables will taste good in just a few hours, better after a couple of days. And they'll keep for about 2 months under refrigeration.

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