Giardiniera, pronounced “jar-din-air-ah”, is one condiment you don’t want to be without. And once you’ve tried it you’ll understand why.
Originating in Italy, these pickled vegetables were introduced to Chicago in the late 19th century by Italian immigrants and took their place as arguably the city’s most popular condiment. It’s used on practically everything! You name it, giardiniera is just what you need to bring your hot dogs, burgers, sandwiches, nachos, antipasto platters and pasta salads to life. In Chicago you’ll even commonly find it served on pizzas and, of course, no Italian beef sandwich is complete without it.
Have you been to New Orleans? Giardiniera is the magical ingredient in those mouthwatering muffuletta sandwiches.
In short, giardiniera is the ultimate pickled vegetable relish!
The popularity of giardiniera has continued to explode in Chicago with more than a million pounds of it being sold annually. Still it remains relatively unknown outside of the Windy City except among those with strong Italian roots.
So if you’ve never heard of or tried it before, now is your chance to make some absolutely delectable homemade giardiniera that will bring new life and flavor to your favorite foods!
I’m also including recipes for canning giardiniera so you can store it long-term to enjoy all year round.
You can chop the veggies however large or small you prefer. In Italy the vegetables are usually left in fairly large pieces and that way it’s also more versatile. Left in larger pieces you have the flexibility of serving the giardiniera with your charctuerie/antipasto platters and when you want to use it for sandwiches, hot dogs, pasta salads, etc, you can simply diced up the finished giardiniera into smaller chunks.
But left large or diced small, you are simply going to LOVE this giardiniera!
Let’s get started!
Chop up the veggies and place them in a large non-reactive pot or bowl.
If you’re wondering how to get the crinkle-cut carrots, use a mandolin slicer that has that ability.
Pour 1/4 cup kosher salt over the vegetables.
Pour enough water over the vegetables to cover them.
Let them soak in the salt water for at least 6 hours or overnight. This step is critical for drawing out excess water from the vegetables which would otherwise dilute the vinegar brine and lead to spoilage.
To prepare the jars, place the spices into each of the jars.
I like to make some batches hot and some mild. Do that by using or omitting red chili flakes. For a true Chicago-style giardiniera you’ll want to make it hot!
Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can.
Place the garlic each jar.
Now we’re making a vinegar solution to pickle the vegetables.
To play it safe Cooperative Extension Service sources recommend a 1:1 ratio of vinegar to water. Some other recipes may have a lighter vinegar brine but if you’re planning on storing your giardiniera for more than 2 weeks, we recommend this ratio to create enough acidity to prevent the risk of unwanted bacteria.
Bring the water, vinegar and salt to a boil.
Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top.
Pour the olive oil over the top.
Wipe the rims with a wet paper towel and seal the jars.
If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge.
If you’re canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.
Adjustments for high altitudes:
- At 1,001 to 6,000 feet (305 to 1,829 meters) above sea level: increase processing time by 5 minutes.
- Above 6,000 feet (1,829 meters) above sea level: increase processing time by 10 minutes.
If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for at least a year.
Enjoy!
Homemade Giardiniera
Ingredients
- 1/2 head cauliflower, chopped into small florets
- 10 stalks celery, diced
- 5 carrots, diced
- 2 large red bell peppers, seeded and chopped
- 1 cup sliced green pitted olives
- 4 serrano peppers (or more according to heat preference)
- Spices for EACH pint jar:
- 1/2 teaspoon dried oregano
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon yellow mustard seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon red chili flakes (optional, for hot giardiniera)
- 1/8 teaspoon celery seeds
- 1 bay leaf
- 1 clove garlic, cut in half
- 1 tablespoon extra virgin olive oil
- For the Brine:
- 4 cups white wine vinegar (6%)
- 4 cups water
- 2 tablespoons kosher salt
Instructions
- Place the chopped veggies a large non-reactive pot or bowl. Pour 1/4 cup kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.
- To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (I like to make some jars hot and some mild by adding/omitting the red chili flakes).
- Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can. Place the garlic each jar.
- To make the brine: Bring the water, vinegar and salt to a boil. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Pour the olive oil over the top. Wipe the rims with a wet paper towel and seal the jars.
- If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge. The flavor only gets better with time so wait at least 2-3 days before eating it. Will keep refrigerated for 2 weeks.
- If you're canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for at least a year.
Notes
- At 1,001 to 6,000 feet (305 to 1,829 meters) above sea level: increase processing time by 5 minutes.
- Above 6,000 feet (1,829 meters) above sea level: increase processing time by 10 minutes.
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Dee says
Love this. Seriously, I could eat it by the jar!
The Food Hunter says
thank you for sharing this…it is something I would love to try
Jessica Formicola says
I want to put some of this on everything! I bet it puts store bought to shame!
Alyssa | EverydayMaven says
Love pickled veggies! These would make great hostess gifts!
Delaney | Melanie Makes says
This would be perfect for potlucks and family reunions!
Anonymous says
Hi Kimberly…I really really LOVE your recipe. Made it exactly as written. However a question.. The spices are resting on the bottom of the jar.
Do you turn the jar upside down before eating to mix the spices or just let them rest on the bottom. I mixed them up but my husband wasn’t keen on crunching the peppercorns or mustard seeds. Any suggestions? Maybe enclose the spices in small spice bag?
Kimberly @ The Daring Gourmet says
Thank you! I leave them at the bottom of the jar for the reason you mentioned. They’re just in there to infuse the brine with flavor.
Dorothy at Shockingly Delicious says
This stuff is addicting and sooooo good! I love that there is mild and hot!
Nutmeg Nanny says
I pick hot and mild! Love this!
Anna @ Crunchy Creamy Sweet says
Thank you for sharing this recipe! I cannot wait to make my own homemade giardiniera!
Krista says
I love that you did hot and mild! Somedays I want hot I am set but I would love the mild!
Michelle Goth says
I had no idea that was the actual name of them. I loooove pickled veggies!
carrie @ frugal foodie mama says
I am ALL about giardiniera on my charcuterie boards! I have never tried making my own before though. :)
Cathy @ Lemon Tree Dwelling says
We love this on paninis!
Michelle @ The Complete Savorist says
Yours looks great. I just made some a couple of weeks ago. Love the stuff.
Des @ Life's Ambrosia says
I LOVE giardiniera but have never made my own. I need to try it!
Christa says
I love this recipe and will make it soon. Just one question. Is it one tablespoon of olive oil per jar or divide one between all jars? Thanks for sharing.
Kimberly @ The Daring Gourmet says
Hi Christa, yes, that’s one tablespoon per jar.
Linda says
Can I substitute pickling spice and if so how much per jar?
Kimberly @ The Daring Gourmet says
Hi Linda, I do not recommend pickling spice. While pickling spice has some of the same spices in it, it also contains different ones and does not include some of the other key spices used for making giardiniera.
Cyndi says
I’m making this as I type but my question is on the quantity of the spices. Are the measurements PER jar? I’m canning these. Also are you using pint jars? Thanks!!
Kimberly @ The Daring Gourmet says
Hi Cyndi, yes, per each pint jar.
Anonymous says
Great! Thank you!!
Loretta Clyburn says
A friend of mine and myself are going to can this looks delicious. I will add this recipe to my list of canning per year as I enjoy canning and am going to start to add more variety to my selection. My question is if I should add the oil last along with the garlic or should I add it to the vegetables before I serve them as I will be cold packing them.
Kimberly @ The Daring Gourmet says
Thanks, Loretta! I would still add it along with the garlic. Happy canning!
Susan Parker says
I was told using oil is unsafe in canning?
Kimberly @ The Daring Gourmet says
Hi Susan, using a small amount of oil as in this recipe is fine. The only reason it would be unsafe is if it keeps the lid from sealing properly, so you just want to make sure to wipe the jar rims so that no oil residue is on them. As always, check the lids after canning to make sure they’re properly sealed.
Natalie says
Hi, Kimberley. Thanks so much for this recipe! I’m eager to try it out, but had a quick question: I’ve had giardiniera that had a bit of a sweet edge. Would adding a touch of sugar be safe, or would it throw off the recipe. Also, if you were to add some, how much would? Thanks again for all your wonderful recipes!
Kimberly @ The Daring Gourmet says
Hi Natalie, adding sugar would be perfectly safe. How much will simply come down to personal preference but I would start with less (maybe make half the batch) and then taste it (like start with no more than 1/4 cup). Try it and then determine whether you want to add more for the next batch.
Kim says
I’ve seen other recipes that called for a 6 cups of vinegar and 3.5 cups of sugar. Seems like a lot, but…. when using white vinegar, I’m guessing it’s probably the correct ratio. My dad used to can (or glass jar, technically I suppose) Hungarian peppers he raised in the garden. (Green, yellow and orange ones)I remember eating them better than I recall most anything from childhood. I loved those. I just wish I recalled what the recipe was. I DO recall it was simple… and I recently purchased some Delallo’s Mild Giardiniera and the TASTE of the liquid is EXACTLY the flavor of the liquid dad used for the peppers… so I’ve been looking at all the recipes for mild Giardiniera I could find, so far, only found one adding sugar, but this is only my 3rd look … so…. not certain until I try it in my own Giardiniera and shortly after (I hope) my own peppers!
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Mary Brandt says
I am eager to try your recipe but wanted to ask if I could use less celery and add some onion to the recipe. I am a big onion fan.
Kimberly @ The Daring Gourmet says
Absolutely, Mary! Enjoy!
Lori says
Hi,
Could I make this with apple cider vinegar? I am not a big fan of the white vinegar.
Thanks.
Lori
Kimberly @ The Daring Gourmet says
Hi Lori, yes you can, just make sure it’s 5% if you’re canning it for long-term storage.
Lori says
Thanks so much!!! We just made some and it looks amazing! Both my husband and I are big fans and can’t wait to start a jar! Thanks so much!!!
Cindy says
When making this, do the vegetables need to be covered in the refridgerator or uncoverd on the counter while they are in the salt bath?
Kimberly @ The Daring Gourmet says
Hi Cindy, you can just leave them on the counter. They don’t need to be covered but you can cover them to keep any unwanted critters out.
Willliam P Maraeglia says
Hi , I made a few tall mason jars -1″ white vinegar blanching each veg separately . In jar added apple cider vinegar, olive oil and some Italian seasoning (also Black Fungus Mushroom, if you can believe that). Two tall jars have been in the refrigerator for about a month. Are the still good ???? No canning done at ll, just fridge.
Kimberly @ The Daring Gourmet says
Hi William, the addition of the mushrooms sounds good. Yes, after a month it should be fine. Just keep the veggies submerged under the liquid. Give it a sniff to see if anything funny is going on and as long as there’s no mold on top, I wouldn’t hesitate to eat it.
Jane says
You cannot safely can anything with oil in using home equipment! Make it sans oil and then add oil to a jar as you open it for storage in the fridge.
Kimberly @ The Daring Gourmet says
Hi Jane, it’s a common misconception that canning things with oil is dangerous. Keep in mind that with pressure canning – which involves home equipment – you’re safely able to can the fattiest meats around. When it comes to using the water bath method as in this recipe, a little oil is fine. The main thing is to make sure that there is no oil residue on the rims of the jars because that will prevent the jars from sealing properly. The rims need to be thoroughly wiped down before screwing on the lids. You also want to make sure to leave enough headspace so the oil can’t bubble up and seep out of the lids during the water bath. As long as those steps are followed you have nothing to worry about.
Annie says
I made homemade giardinera last year and was disappointed to see the cauliflower had turned pink when we opened up the jars. Any suggestions to stop the color from bleeding during canning?
Kimberly @ The Daring Gourmet says
Hi Annie, the only way to prevent that is to omit the red bell peppers (which would result in a significant flavor loss).
Beth says
As much as I hate to omit them, I have to leave out all the peppers (except black) because of a nightshade allergy. Any suggestions for substitutions? Do you think zucchini would get soggy? Broccoli might be weird.
Kimberly @ The Daring Gourmet says
Hi Beth, I think either zucchini or broccoli would do fine. Pickled zucchini is pretty popular and I’ve heard of people pickling broccoli as well. So you should be good to go on either!
Carol Mammoser says
Would substituting jalepenos change it greatly? I have them in my garden and thought I would use them.
Kimberly @ The Daring Gourmet says
Hi Carol, jalapenos will work great. Have a great weekend!
Nathan Lombough says
This gets an A+, Kimberly. Absolutely phenomenal giardiniera. This is my go-to recipe from now on. Cheers, Nate
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Nate, thanks so much!
Emily says
With this recipe do the veggies stay crunchy after they have been canned? I have tried other pickle recipes and the cucumbers get soggy. What is the trick to keeping them crunchy? Thanks!
Kimberly @ The Daring Gourmet says
Hi Emily, they’re not soggy, they still retain some crunch/chew. Alternatively you don’t have to can the giardiniera, it will keep for a while in the fridge and it will be crunchier that way.
Mike S. says
Thanks so much for the recipe, I’ve used it for three years now and just made another batch!
Kimberly @ The Daring Gourmet says
Fantastic, Mike, thank you!
Bill D says
Just a couple questions. How long would you process quart jars? In most canning recipies I see that you add the veggies to the brine while it is still heating and then add the veggies to the jars and cover with brine and process. Your recipie just put the veggies in the jar at room temp and cover with hot brine sounds like the veggies would be crisper but is it safe to start with cool veggies. Thank you. can,t wait to try it
Kimberly @ The Daring Gourmet says
Hi Bill, yes it’s perfectly safe and it’s the difference between what is called cold pack versus hot pack canning. For quart jars process them for 15 minutes.
Cynthia says
Can i use pickle Crisp to insure a crunch? Thank You!
Kimberly @ The Daring Gourmet says
Hi Cynthia, I haven’t personally used it but I don’t see why not. Happy canning!
Theresa says
These are to die for. I ate the first pint in one sitting. I am now making another batch but double the size this time. I was afraid I wouldn’t like all these spices because I don’t care for pickles with pickling spice (just dill and garlic and salt for me thank you). But these were wonderful just as written.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Theresa, thanks for the feedback!
Lara says
Hi there, I am a new canner and am so excited to make this soon! My question is, how do I know how long to boil these if I want to switch to quart sized jars? Is there a chart or table somewhere to help me understand how to do that safely? Thank you so much!
Kimberly @ The Daring Gourmet says
Hi Lara, the process time for pints and quarts is the same, 10 minutes. Happy canning! :)
Sandy says
What if some of the oil seeped out when bouling! Are they not good at all or should they be refrigerated and used quickly?
Kimberly @ The Daring Gourmet says
Hi Sandy, it depends on if jars have a tight seal. The leaking oil may likely have prevented the jars from sealing properly. If the seal is broken, i.e. if the lids come off easily, then yes, store it in the fridge and use it within a couple of weeks.
Carol says
When I processed it olive oil leaked out in the canner water. However after processing 10 minutes I took them out and set them on the counter to cool and heard each one ping. The lids are indented as though sealed. Are they safe.
Kimberly @ The Daring Gourmet says
Hi Carol, double check the seal by pulling on the lids to make sure they don’t pop off easily. If the seals feel very firm and the lids don’t come off then yes, they’re safe.
Catherine plankey says
Wondering is that a tablespoon per jar of olive oil or between all of the jars?
Kimberly @ The Daring Gourmet says
Hi Catherine, yes, that’s a tablespoon per jar.
Julie Klenn says
Why Kosher salt? Will sea salt work?
Kimberly @ The Daring Gourmet says
Hi Julie, sea salt will work as well. The main thing is to avoid salts with additives (i.e. regular table salt).
Julie says
Thanks! I’m from Chicago, now in CA. I tried a few recipes and they called for much more oil. Yours sounds so much better. 🤞🏻
Old Grey Badger says
Just finished putting up 15 pints. We added jalapenos to the mix and extra cauliflower. We also used pickle crisp. In our 40 Plus years of canning, we’ve found it helps. Herself and I will let you know how they turn out in a few weeks.
Kimberly @ The Daring Gourmet says
That sounds great and thanks for the tip!
Gary Nasca says
I am just about to brine cure some cracked green oives , I remember growing up in an Italian family an my dad and uncle did the same , they took the cured olives and made and olive salad by adding garlic celery peppers (hot & mild and seasonings . They packed this all in quart mason jars with some wine vineger and some olive oil on top. I believed they processed them using a hot water bath like we did when putting up quarts of tomatoes.What I have read is olives are a low acid fruit and should only be processed in a pressure cooker. When cured olives are put up in white wine vinegar is it safe to use hot water bath canning??
Kimberly @ The Daring Gourmet says
Hi Gary, I don’t have any experience in the realm of curing and storing olives and don’t want to risk giving you any false information. Hopefully an online search will yield some helpful information for you. Good luck!
Anonymous says
Why do you use white wine vinegar instead of regular distilled white vinegar?
Kimberly @ The Daring Gourmet says
I prefer the flavor.
Megan says
Did you let the veggies soak in the fridge?
Kimberly @ The Daring Gourmet says
Hi Megan, I let them sit out at room temperature and keep them covered so no flies can get in. You can refrigerate them if you prefer though.
John Hunter says
Love this recipe! Made some since I wanted to try it on a cheesesteak, used purple cauliflower, romanesca, red and yellow peppers, and some amazing local smoked green olives. It was INSANE good, could see putting it on pizzas or rolling it in beef rolls with sunday gravy!
I made other recipes before, but this is so much better. Main points are the olive oil and spices are a must, and what other recipes were lacking.
Thanks for sharing this!!
Kimberly @ The Daring Gourmet says
Fantastic, John, I’m so glad you enjoyed it and appreciate the feedback, thank you! The smoked green olives are a great touch.
John Hunter says
It was so good on a cheesesteak I cannot begin to explain. Just finished canning my 2nd batch and used the standard ingredients plus some red onion, but am going to try to add chard and beet stems next time for added color and texture, plus it’s something that always needs to get used somehow and I bet it would work :)
Kimberly @ The Daring Gourmet says
Fantastic, John! Yes, you can pickle almost anything and that’s a great way to make use up those items. Happy Canning! :)
William says
Just a quick question. Does the processing time need to be adjusted for altitude? Thanks for sharing!
Kimberly @ The Daring Gourmet says
Hi William, depending on the altitude you can take the following precaution to increase the time:
At 1,001 to 6,000 feet (305 to 1,829 meters) above sea level: increase processing time by 5 minutes.
Above 6,000 feet (1,829 meters) above sea level: increase processing time by 10 minutes.
Happy canning!
Rick says
Other than flavor, what does the olive oil add to the mix. I also thought of adding pepperoncini, your thoughts?
Kimberly @ The Daring Gourmet says
Hi Rick, the olive oil is also for texture/consistency, but you can omit it if you prefer. Pepperoncini would be a great addition. Happy canning!
Beverley Claus says
I just made this yesterday for the first time and it is very easy. I can’t wait to try it. I used pint jars this time, as the recipe calls for. If I decided to make it in quart size jars instead, do I double the quantity of spices in the jar or leave it at the same level as it would be for pint jars?
Kimberly @ The Daring Gourmet says
Hi Beverly, yes, double the spices if you’re doing quarts. Happy eating! :)
Ann says
Try adding some Thai chile if you want heat, even a bit of habanero. We like things spicy around here. Mushrooms, baby corn, cabbage, whole garlic cloves and more are great additions. I like to cure my own olives and will add some to the mix. Fun, fun, fun! Thanks!
sheri weston says
Hello,
I am concerned about the 1:1 ratio of water to vinegar.. for cucumbers this is fine if the vinegar acidity is 5% or more but for other vegetables I am wondering what your source is for the ratio? I follow safety guidelines to the letter and am concerned now that this does not meet the new regulations.
Kimberly @ The Daring Gourmet says
Hi Sheri, in order to be considered safe the minimum recommended ratio of vinegar to water is 1:1. And that’s for 5% vinegar. White wine vinegar is even stronger (6%). Using pH strips is always a smart thing to do; they’re inexpensive and you get a lot for the price. That’s what I always use. Here are a couple of articles that explain the vinegar-to-water ratios: https://www.healthycanning.com/acidity-of-water-and-vinegar-combinations-in-home-canning/, https://www.healthycanning.com/50-50-rule-pickling/
Anonymous says
Thank you for replying! From.what I have read the 1:1 ratio is only for picles/cucumber but not for other produce.
I.d8d make.the recepie nit om other canning sites they all.tell.me.it is not a safe ratio according to national USDA standard. I just want to ensure safe canning especially if giving it away to.others.