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Home » Food » By Type of Dish » Sauces, Seasonings and Condiments » BEST Giardiniera (Hot or Mild)

BEST Giardiniera (Hot or Mild)

August 16, 2023 by Kimberly @ The Daring Gourmet · 318 Comments

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Not just for hot dogs and muffuletta sandwiches, add this giardinera to your burgers, nachos, pizzas, pasta salads and anything else your heart desires!  This homemade giardiniera recipe is simply the best and once you’ve tried it you’ll be HOOKED for life!

giardineira recipe best chicago style homemade canning hot mild muffuletta sandwich

What is Giardiniera?

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!

giardineira recipe best chicago style homemade canning hot mild muffuletta sandwich

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!

How to Use Giardiniera

Giardiniera can be used in various ways to add a zesty and crunchy element to your dishes. Here are a few ideas:

  • Sandwiches and Wraps:  It adds a nice crunchy texture and a burst of flavor to the mix.  And of course it’s a MUST in your muffuletta sandwich!
  • Salads: Toss giardiniera into salads to provide an extra flavor and crunch. Add some to your pasta salads, potato salads, and leafy green salads.
  • Pizza and Flatbreads: Sprinkle some over your pizza or flatbread before or after baking. It adds a nice bit of tang, richness, and texture.
  • Antipasto Platter: Giardiniera is a classic component of antipasto platters. Arrange it alongside cured meats, cheeses, olives, and other pickled items.
  • Hot Dogs and Sausages: Use it as a topping for hot dogs, brats and sausages.  It’s a fun and tasty alternative to the more traditional toppings.
  • Tuna or Chicken Salad: Mix it into tuna or chicken salad to give it a zesty kick of flavor and some contrasting texture.
  • Omelets and Scrambled Eggs: Fold some into  your omelet or scrambled eggs for flavor and crunch.
  • Grains, Grain Bowls and Rice Dishes: Incorporate it into your grains, grain salads, grain bowls, and rice dishes for flavor, color and texture.
  • Burgers: Top your burgers with it for a fun and tasty flavor twist.

giardineira recipe best chicago style homemade canning hot mild muffuletta sandwich

Giardiniera Recipe

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.

giardiniera recipe best italian chicago style pickled vegetables olives cauliflower celery carrots peppers hot mild

Pour 1/4 cup kosher salt over the vegetables.

giardiniera recipe best italian chicago style pickled vegetables olives cauliflower celery carrots peppers hot mild

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.

giardiniera recipe best italian chicago style pickled vegetables olives cauliflower celery carrots peppers hot mild

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!

spices in jars

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.

giardiniera recipe best italian chicago style pickled vegetables olives cauliflower celery carrots peppers hot mild muffuletta

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.

making brine in pot

Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top.

giardiniera recipe best italian chicago style pickled vegetables olives cauliflower celery carrots peppers hot mild muffuletta

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.

giardiniera recipe best italian chicago style pickled vegetables olives cauliflower celery carrots peppers hot mild muffuletta

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.

**NOTE:  If you’re canning the jars for long-term storage it is critical to be sure you thoroughly wipe the rims of the jars to ensure no oil residue is on them, otherwise they will not seal properly.  Alternatively, you can omit the oil during canning and add it later to your giardiniera when you open the jar.

best italian chicago style giardiniera recipe pickled vegetables olives cauliflower celery carrots peppers hot mild canning

Enjoy!

giardineira recipe best chicago style homemade canning hot mild muffuletta sandwich

For more great pickled veggie and relish recipes be sure to try our:

  • Dill Pickle Relish
  • Sweet Pickle Relish
  • Sweet Corn Relish
  • Sweet Pepper & Onion Relish
  • English Pickled Onions
  • Pickled Banana Peppers
  • Pickled Carrots
  • Pickled Jalapenos
  • Pickled Beets

BEST Giardiniera (Hot or Mild)

Kimberly Killebrew - www.daringgourmet.com
The ULTIMATE pickled vegetable relish, its flavor and versatility will astound you!  Not just for hot dogs and muffuletta sandwiches, add this giardinera to your burgers, nachos, pizzas, pasta salads and anything else your heart desires! 
Print Recipe
4.91 from 61 votes
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course condiment
Cuisine American, Italian
Servings 6 pints
Calories 19 kcal

Ingredients
 
 

  • 1/2 head cauliflower, chopped into small florets
  • 10 ribs 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) , sliced
  • Spices/Ingredients 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
  • 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 a clove of garlic (cut in half) in 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 a tablespoon of olive oil over the top in each jar. Thoroughly wipe the rims with a wet paper towel, ensuring no oil or other residue is on them, 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.
    **IMPORTANT NOTE:  If you're canning the jars for long-term storage it is critical to be sure you thoroughly wipe the rims of the jars to ensure no oil residue is on them, otherwise they will not seal properly.  Alternatively, you can omit the oil during canning and add it later to your giardiniera when you open the jar.

Notes

Adjustments for canning at 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.

Nutrition

Serving: 85g | Calories: 19kcal | Carbohydrates: 2g | Saturated Fat: 5g | Sodium: 457mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1890IU | Vitamin C: 12.1mg | Calcium: 13mg | Iron: 0.3mg
Keyword Giardiniera
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet August 21, 2017

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318 Comments →

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318 Responses

  1. Susan Osterhout says

    September 17, 2023 at 10:35 am

    I made this and it looks good i left them alone for 24 hours. But when I picked one of the jars up, it had oil all over the bottom. Does that mean it overflowed? Also when I move the cans around it looks like there’s air bubbles. We did a canning bath does that mean the canning bath didn’t work or is that the oil and vinegar mixing?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 19, 2023 at 4:22 pm

      Hi Susan, check to make sure the lids are fully sealed. If they are you’re good to go. If you have any doubt or want to be extra safe, store the jars in the fridge.

      Reply
  2. Laura says

    September 14, 2023 at 10:26 am

    Hello! I’ve been preparing to make this and soaked the veggies overnight all to realize now that I don’t have white wine vinegar! I thought you said white vinegar! Would this be ok to substitute? Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 19, 2023 at 6:10 pm

      Hi Laura, yes that’s fine, it will just have a slightly different flavor profile but still good.

      Reply
  3. Kris says

    September 4, 2023 at 10:41 am

    I canned the jars with the tbsp of oil. When I took them out of the canner, there was oil residue in the canner. Did I compromise the canning process?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 5, 2023 at 2:31 pm

      Hi Kris, as long as the jars are sealed tight you’re fine. If they’re not, or if you just want to be extra safe, keep them stored in the fridge.

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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