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Close-up of a fork lifting a slice of pickled carrot from a plate of colorful giardiniera – includes cauliflower, red pepper, celery, and onion, lightly dressed in brine with visible herbs and peppercorns.
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How to Make Giardiniera

This authentic giardiniera recipe makes perfectly crunchy, tangy, slightly spicy and super flavorful 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!
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 16 hours 45 minutes
Servings: 3 quarts
Calories: 478kcal
Author: Nicole Gaffney

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

  1. 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.
  2. Drain the liquid, then rinse the vegetables thoroughly to remove excess salt.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the olive oil over top of each jar, being sure to distribute it evenly. Let cool completely to room temperature.
  7. 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.

Nutrition

Calories: 478kcal | Carbohydrates: 28g | Protein: 4g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 125mg | Potassium: 826mg | Fiber: 7g | Sugar: 16g | Vitamin A: 8303IU | Vitamin C: 107mg | Calcium: 132mg | Iron: 2mg
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