Not just for hot dogs and muffuletta sandwiches, add this homemade giardiniera to your burgers, nachos, pizzas, pasta salads and anything else your heart desires! This giardiniera recipe is simply the best and once you’ve tried it you’ll be HOOKED for life!
For more pickled deliciousness be sure to also try our English-style Pickled Onions, Sweet Corn Relish, and Pickled Pepperoncini Peppers!
What is Giardiniera?
Giardiniera, pronounced “jar-din-air-ah”, is one condiment you don’t want to be without. Â 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. Â It’s used on practically everything! Â You name it, giardiniera is just what you need to bring your hot dogs, burgers, sandwiches, nachos, antipasto platters and pasta salads to life. Â 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? Â 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. Â In Italy the vegetables are usually left in fairly large pieces and that way it’s also more versatile. Â 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.
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.
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. Â 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. **Omit the oil if you are proceeding with water bath canning the jars. 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 up to a year.
Enjoy!
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
- Pickled Onions
- Pickled Banana Peppers
- Pickled Pepperoncini Peppers
- Pickled Carrots
- Pickled Jalapenos
- Pickled Beets
BEST Giardiniera (Hot or Mild)
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 (omit the oil if water bath canning). 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 up to a year.Note: If you're canning the jars for long-term storage you can add the oil later to your giardiniera when you open the jar.
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.
Nutrition
Originally published on The Daring Gourmet August 21, 2017
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.
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!
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!
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!
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).
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.
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.
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.
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!!!
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!
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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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.
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!
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!!
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.