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Giardiniera
Course: Food PrepCuisine: ItalianDifficulty: HardServings10
cupsPrep time45
minutesCalories125
kcalGiardiniera is a zesty Italian condiment featuring a medley of pickled vegetables, popular in Chicago and other parts of the Midwest. This homemade version combines crisp cauliflower, sweet peppers, carrots, celery, and spicy serrano peppers, marinated in a flavorful blend of vinegar, olive oil, and aromatic spices. The recipe requires minimal cooking skills but does need time for proper pickling and flavor development. Versatile and long-lasting, giardiniera adds a crunchy, spicy kick to sandwiches, salads, burgers and hotdogs. This recipe yields a large batch, making it perfect for home canning or as a thoughtful homemade gift. The spice level can be easily adjusted to suit individual preferences.
Ingredients
1 head cauliflower (about 2 lbs or 900 g)
2 cups (300 g) sweet peppers, seeded
2 cups (256 g) carrots
2 cups (256 g) celery
4-8 serrano peppers, seeded (adjust for spice preference)
3 garlic cloves, minced
1/2 cup (150 g) salt
1 cup (240 ml) white vinegar
1 cup (240 ml) olive oil
1 Tablespoon dried oregano
1-3 teaspoons crushed red pepper flakes (adjust for spice preference)
1 teaspoon black pepper
1/2 cup (75 g) pimento-stuffed olives, chopped
Directions
- Chop all vegetables using the pulse feature on your high-performance blender.
- In a large, non-reactive bowl, dissolve salt in water.
- Ensure vegetables and garlic are fully submerged. Cover and refrigerate overnight.
- Drain and rinse vegetables twice.
- In a large bowl, whisk together oil, vinegar, oregano, crushed red pepper, and black pepper.
- Add rinsed vegetables and olives to the dressing. Mix until evenly coated.
- Distribute mixture into clean mason jars.
- Cover jars and refrigerate for at least 48 hours before serving.
Recipe Video
Notes
- Using a high-performance blender or food processor will save time chopping vegetables but you can also chop by hand.
- Adjust the number of serrano peppers and amount of crushed red pepper to suit your spice preference.
- Giardiniera will keep in the refrigerator for up to 2 weeks.
7 responses to “Giardiniera”
Do you cook the mix before storing on a shelf
Nope! Just as the recipe says! 🙂
Hi!
I just made your recipe and finished it off this morning! I took just a tiny bite and l can tell already that after marinating for a couple of days it will be fantastic.
I am lucky to have a huge vegetable garden so l made it with purple cauliflower and even though your recipe did not call for it l had lots of broccoli growing so what the hell, it went in as well. Maybe not authentic but it should still be delicious.
I discovered you on you tube and then signed up for your weekly newsletter which l love. Much more info than on you tube, but they’re both great.
I bought my first Vitamix around 25 years ago direct from the factory before it was even cool to do smoothies and green juices and whatever else is all the rage now.
I am almost hoping this baby is going to give out on me so l can buy a newer one, through your affiliate link of course, but it is still going strong. I love the look of the newer ones and the different sizes of containers you can get. I keep on saying to it o.k. 25 years is enough already. You even out lasted my marriage! Please break down! But it doesn’t listen..
Sorry to ramble so much but l love your recipe and everything else you two do!Would love to watch this using the VM. Thanks.
This looks fantastic , Lenny. Can’t wait to make a batch!
Any idea how long you can store this in the fridge? Thanks..
Hi John,
You can go up to 4 weeks in the fridge with this stuff, but you’ll eat it all way before that 🙂
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