Pickled Italian Vegetables (Giardiniera)
This authentic giardiniera recipe results in super flavorful, perfectly crunchy, slightly spicy, tangy Italian pickled vegetables. It’s a simple way to preserve veggies and adds a pop of briny flavor to sandwiches, salads or a big antipasto board!
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These Italian pickles are a great way to use up extra veggies and preserve them for later. Whenever I have a surplus of garden vegetables, this homemade giardiniera recipe is my go-to for doing just that.
It's a super simple recipe that can be made with whatever mix of vegetables you want, and you can adjust the spices and acidity to your taste.
Unlike store-bought giardiniera, this version is free of preservatives and completely customizable. Skip the grocery store and make it yourself!
The pickling process has just a few simple steps, starting with a salt water brine that removes excess moisture from the vegetables to concentrate their flavor and help them stay crisp.
Then they marinate in a blend of extra virgin olive oil, vinegar and spices to take on tons of flavor.
What is Giardiniera?
Giardiniera is a mixture of traditional Italian pickles made with a colorful variety of vegetables preserved in spices, vinegar and oil. The Italian word "giardiniera" translates to "from the garden."
It’s often served at room temperature as part of an antipasto spread, but also makes a great addition to charcuterie boards, pasta salads or as tangy, crunchy side dish.
While traditional Italian giardiniera recipes are usually mild and stored in white vinegar or vegetable oil, chicago-style giardiniera is spicier and oilier, loaded with serrano peppers or jalapeño peppers, and often finished with green olives.
This bolder version was introduced by Italian immigrants in the Chicago area during the early 1900's and remains popular throughout the United States, especially in cities like New Orleans.
Giardiniera is a classic Chicago style topping for hot dogs and Italian beef sandwiches, and is also used to make the olive salad that goes on one of my all time favorite sandwiches, the Muffuletta.
How to say Giardiniera
It's pronounced jar-deen-YAIR-uh. Say it out loud and practice!
What does Giardiniera taste like?
Like most pickles, these Italian pickled veggies have a punchy, vinegary tang with a savory, spiced flavor and just a little bit of heat, which can be customized to your taste.
The veggies are firm and crisp, with a great flavor that develops the longer they sit. The flavors can vary depending on the mix of fresh vegetables, spices and oil.
Want more great pickle recipes? Try these zingy quick pickled carrots with ginger, Southern-style pickled shrimp or these quick refrigerator dill pickles.
Why This Recipe Works
- Brining keeps the vegetables crisp and well-seasoned throughout.
- Easy to adapt based on what's in season or in your fridge.
- Can be made mild or spicy based on your personal preference.
- Tastes better over time and keeps well for later use.
Homemade Giardiniera Ingredients
Cauliflower - A classic main ingredient that provides structure and crunch. Cut into small pieces so they pickle evenly.
Carrots - Add color and natural sweetness. Slice into thin rounds for better texture.
Celery ribs - The distinct flavor, subtle saltiness and crunch of celery is essential!
Red bell peppers - These sweet peppers add beautiful color and balance the acidity of the vinegar mixture. You can use any variety of fresh peppers you have, including hot peppers.
Onion - Gives a mild bite and lots of flavor to the mix. Use a sweet onion like Vidalia.
Spices and Aromatics - Use a combination of black peppercorns, dried oregano, fennel seeds, celery seeds, bay leaves, garlic cloves, and optionally a pinch of red pepper flakes for for a hot giardiniera recipe.
Vinegar - Plain distilled white vinegar works perfectly but you can also opt for a mix with white wine vinegar.
Olive oil - Use half a cup of good quality extra virgin olive oil for best flavor and richness. Learn more on how to choose a good bottle in this Italian olive oil and vinegars guide.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large bowl
- Large pot
- Measuring cups and spoons
- Mason jars or 1-quart jars
- Clean tea towel
- Slotted spoon
How to make Giardiniera (Italian Pickled Vegetables)
- Place all the vegetables in a large bowl and sprinkle with kosher salt. Toss to coat, then add enough water to cover and refrigerate for at least 8 hours and up to 24 hours. Overnight is best.
- Drain the liquid, then rinse the vegetables thoroughly to remove excess salt.
- Pack them into 3 clean glass 1-quart jars or 6 pint jars, then distribute the peppercorns, oregano, fennel seeds, celery seeds, garlic and bay leaf over top. Make sure you leave about 2 inches of headroom in each jar.
Pro Tip: Brining the vegetables in a salt water solution seasons them from the inside out, and also helps keep them crunchy and prevents the pickling liquid from becoming diluted.
- In a saucepan, combine the vinegar, cold water, and sugar, then bring to a boil. Turn off the heat and stir until the sugar is dissolved.
- Let cool slightly, then carefully pour the hot brine over the vegetables and make sure they’re completely submerged, but there’s still some space left at the top of the jar.
Pro Tip: Always check for air bubbles before sealing. Tap the jars gently or use a skewer to release any trapped pockets.
- Pour the olive oil over top of each jar, being sure to distribute it evenly. Let cool completely to room temperature.
- Seal the jars and refrigerate for at least 8 hours, but 24 or more is best. The flavor will get better over time. Keep in the refrigerator for 2-3 weeks.
How to Can Homemade Giardiniera
To preserve your jars of giardiniera for the long term, process them in a boiling water bath or hot water bath.
- Use sterilized glass jars and prepare a large pot fitted with a rack.
- Once the filled jars are sealed, lower them into the boiling water using a jar lifter.
- Process for 10-15 minutes depending on altitude.
- Remove and cool on a clean tea towel in a dry place for 12-24 hours.
- Store in a dark place for up to 6 months. Refrigerate after opening.
Tips for Success
- Don’t skip the brining step! It’s essential for crunchy vegetables.
- Always use fresh, firm produce and avoid limp or overripe veggies.
- Cut the vegetables into uniform sizes so they pickle at the same rate.
- Let the jars sit for a full day before tasting for the best flavor.
Variations
- Swap in green beans, spring onions, or pearl onions for variety.
- Make it spicy with extra serrano peppers, jalapeño peppers, or red pepper flakes.
- Add green olives for a salty, Chicago style twist.
- Use larger pieces for a rustic texture or small pieces for sandwich toppings.
- Add other aromatics like mustard seed or juniper berries for a unique flavor.
Italian Giardiniera Uses
Serve your giardiniera as part of an antipasto platter alongside assorted meats, cheeses and other classics, like these flavorful roasted red peppers, citrus marinated olives, spicy Italian long hot peppers and tangy Sicilian eggplant caponata.
Serve with some grissini, taralli, crispy roasted chickpeas, or chewy homemade focaccia.
Giardiniera also pairs perfectly with grilled meats, makes an excellent topping for hot dogs, and adds brightness to grain bowls and hearty pasta salads.
Storing Homemade Giardiniera
Store homemade giardiniera in the refrigerator for 2-3 weeks. Always keep the vegetables fully submerged in the brine and oil to maintain freshness.
For long-term storage, follow the canning process and keep sealed jars in a dark place for up to 6 months.
Once opened, return the jar to the fridge and use within 2 weeks for the best texture and flavor.
FAQs on Pickled Italian Vegetables
Giardiniera can be a healthy condiment depending on the oil content and sodium level. Making it at home gives you full control over ingredients.
In the fridge, it lasts up to 3 weeks. If canned and sealed properly, it will keep for up to 6 months in a cool, dark pantry.
It depends! This traditional Italian giardiniera recipe is mild, but Chicago-style giardiniera often includes hot peppers and can be quite spicy. Customize it to suit your taste!
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How to Make Giardiniera
Ingredients
- ½ head cauliflower medium sized, cut into florets
- 2 carrots peeled and sliced into coins or half moons about ½ inch thick
- 4 ribs celery sliced ½ inch thick
- 1 red bell pepper cut into thin strips
- 1 sweet onion such as vidalia, thinly sliced
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
- ½ teaspoon fennel seeds
- ½ teaspoon celery seeds
- 3 cloves garlic smashed
- 3 bay leaves
- 2 ½ cups white distilled vinegar
- 2 cups water
- 1 tablespoon sugar
- ½ cup extra virgin olive oil
Instructions
- Place all the vegetables in a large bowl and sprinkle with kosher salt. Toss to coat, then cover with cold water and refrigerate for at least 8 hours and up to 24 hours. Overnight is best.
- Drain the liquid, then rinse the vegetables thoroughly to remove excess salt.
- Pack them into 3 clean glass quart jars, then distribute the peppercorns, oregano, fennel seeds, celery seeds, garlic and bay leaves over top. Make sure you leave about 2 inches of headroom in each jar.
- In a saucepan, combine the vinegar, water, and sugar, and bring to a boil. Turn off the heat and stir until the sugar is dissolved.
- Let cool slightly, then carefully pour the hot brine over the vegetables and make sure they’re completely submerged, but there’s still some space left at the top.
- Pour the olive oil over top of each jar, being sure to distribute it evenly. Let cool completely to room temperature.
- Seal the jars and refrigerate for at least 8 hours, but 24 or more is best. The flavor will get better over time. Keep in the refrigerator for 2-3 weeks.
Notes
- Don’t skip the brining step! It’s essential for crunchy vegetables.
- Always use fresh, firm produce and avoid limp or overripe veggies.
- Cut the vegetables into uniform sizes so they pickle at the same rate.
- Let the jars sit for a full day before tasting for the best flavor.
