Learn how to make authentic giardiniera pickled vegetables with no canning required! Make it mild (Italian-style) or spicy (Chicago-style), depending on how you like it and what you’re using it with.
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Pin ItWhat is Giardiniera?
Giardiniera (pronounced jar-din-AIR-ah) is a tangy Italian pickled vegetable relish made with cauliflower, peppers, carrots, celery, and garlic. The vegetables are brined, then pickled in vinegar and oil.
Italian-style is a milder version of giardiniera, while Chicago-style is spicy and includes hot peppers.
If you love pickle recipes, you should also try this Italian pickled pepperoncini recipe.
Pickled Peppers Recipes
Pickled Pepperoncini Peppers
Giardiniera Ingredients
(Related: Pickled Red Bell Peppers)
How to Make Giardiniera
- Salt and Soak Your Veggies. Mix the hot chili peppers (if making the spicier Chicago-style version), bell pepper, celery, carrot, cauliflower, and salt. Cover with water and let sit 8 to 12 hours, then drain and rinse.
- Pack the Mason Jars. Divide vegetables into jars with garlic, oregano, celery seeds, red pepper flakes, and peppercorns.
- Add the Brine and Pickle. Mix the vinegar with oils and pour over vegetables. Seal, refrigerate, and let pickle at least 48 hours (best after at least 1 to 2 weeks).
Giardiniera Uses
- Sandwiches: Especially incredible in muffaletta or italian beef sandwiches.
- Hot Dogs: With all beef hot dogs is my favorite.
- Pizza: Sprinkled on top of any pizza is the perfect tangy/spicy topping.
- Salads: Adds the perfect crunch and refreshing tang.
- Antipasto: Serve with any antipasto board in addition to your cheeses and cured meats.
More Good Spicy Pickle Recipes
Pickled Carrot Recipes
Mexican Pickled Carrots
Pickle Recipes
Pineapple Cowboy Candy
Pickled Egg Recipes
Hot Pickled Eggs
Pickled Peppers Recipes
Quick Pickled Jalapenos
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Pin ItGiardiniera (Italian or Chicago-style)
Equipment
- 2 medium 16oz jars
Ingredients
- 3 serrano chiles, seeded and thinly sliced
- 1 red bell peppers, thinly sliced
- 1 celery rib, sliced
- 1 carrot, sliced
- 3 cups cauliflower florets
- 1/3 cup salt
- 2 garlic cloves, slivered
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- ½ tsp celery seeds
- 1 tsp black peppercorns
- 1 cup white vinegar
- ½ cup olive oil, not extra virgin
- ½ cup grapeseed oil
Instructions
- Cover the vegetables with water.
- Cover the bowl with plastic wrap.
- Let it sit, unrefrigerated, for 8-12 hours.
- Drain and rinse the vegetables.
- Divide the vegetables, garlic, peppercorns, oregano, celery seeds and red pepper flakes between two jars.
- In a nonreactive pot, combine the vinegar, olive oil and grapeseed oil.
- Mix to combine.
- Pour the vinegar mixture over the vegetables, leaving 1/2″ of headspace.
- Close each jar with a nonreactive lid.
- Gently rotate to move the spices around and refrigerate.
Thank you for sharing your recipes.
Tommy
You’re most welcome Tommy!