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. 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!
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. 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
Jan S. says
Never again will I buy pre-made giardeniere! So so good! To clarify the muffaletta olive salad just a bit: I lived in New Orleans the first 30 years of my life and worked at Central Grocery for a time. Giardeniere is only a small part of the olive salad.
1 Cup Green Olives, Pitted
1 Cup Kalamata Olives, Pitted
1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
2 tsp dried oregano
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Roasted red peppers
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with:
Extra Virgin Olive Oil about 1 – 1 1/2 Cups
Put into a bowl or jar, cover and let the flavors marry for about one week.
It’s so easy to make! Now I might need to make a big ole muff for dinner!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Jan, and thanks also for sharing this info about the muffaletta olive salad!
Kathy A. says
Thank you, Jan S. for posting Danno’s Muffuletta Olive Salad recipe from nolacuisine. com. It is perfect! Do you roast your own red peppers, also? The problem is finding the Italian 10-inch round bread loaf with sesame seeds. Danno also posted his bread recipe, along with the meats and cheeses.
Linda says
If I don’t have jars, can I use small Tupperware like vessels?
Kimberly @ The Daring Gourmet says
Hi Linda, it depends on what kind of plastic it is and if it’s suitable for high acid foods. You’d have to confirm with the manufacturer.
Raeanna Laidley says
wil it be ruined it my husband moved the jars after 15 hours because he didnt listen to me when i said not to move them for 24 hours?
Kimberly @ The Daring Gourmet says
Hi Raeanna, after a full 24 hours are past just check the lids to make sure they’re tight. If they’re tight you’re good to go!
Chris Kenney says
This recipe is AWESOME!! I’ve given away 5 jars to friends and neighbors and they are all raving over it!! In fact, I’m in the process of making another batch as we speak. I used yellow, red, and orange bell peppers, purple onion and the other regular ingredients this time and I’m sure it’s going to rock. I’m making Italian beef next weekend and you better believe this will be going on top of the sandwiches! Thank you for this kick ass recipe!
Kimberly @ The Daring Gourmet says
Fantastic, Chris, I’m so glad you like it and that it’s been a hit with your friends – thank you!
Roseann says
Hello, I’m planning on reusing jars from store bought products because I have plenty of produce but not the ability to buy Mason jars at this time. They have metal kids so can I still boil them or would I be better off just freezing them? It’d be nice to store them on a shelf though. Thank you in advance for your time and assistance – I can hardly wait to try the recipe!
Kimberly @ The Daring Gourmet says
Hi Roseann, I totally understand. The problem isn’t just sterilizing the jars, they have to be jars that are specifically made to seal properly. You can absolutely use any jar you have on hand to store your giardiniera but if they’re not proper canning jars I strongly recommend sticking to keeping them in the refrigerator and eating them within a couple of weeks. You can also half the batch so that you don’t have as much to eat within a two week period. I’m not sure how well this will freeze but I’m inclined to say that it will negatively impact the texture of the vegetables.
Carrie Bucher says
This stuff rocks so hard–I made six pints, tasted it, then went to the store to buy vegetables to make six more. I’ve been looking for many years for a recipe for marinated vegetable salad that tastes like this, and now I have it! Many, many thanks!
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Carrie, thank you!
LINDA BELL says
can you use any other vegs? Like broccoli?
Kimberly @ The Daring Gourmet says
Sure, Linda, you can use any veggies you like. It may be though that some could impact the ability/safety to can the jars for long-term storage though so just be aware of that if you’re planning on canning the jars.
Rosie Robbins says
Great flavor!! Problem is, my veggies were extremely soft.
I used quart jars, sealed and boiled for long term storage 12 minutes . Also I noticed that several other recipes online stated a 1/4 cup to 8 cup water ratio for the overnight brining.
Can you tell me where I might have gone wrong.
Because the flavor is so good ,
I just want a more crispy texture if It can be done .
Kimberly @ The Daring Gourmet says
Hi Rosie, brining isn’t the issue, it’s the boiling. Boiling the veggies means they won’t be crunchy, they will be soft. It’s the unfortunate tradeoff if you’re going to make the giardiniera safe for canning/long-term storage. The only alternative is to make the giardiniera more frequently in smaller batches and consume it more quickly – then you can fully enjoy the CRUNCH.
Rianne says
Can I substitute the white wine vinegar with regular white vinegar?
Kimberly @ The Daring Gourmet says
Hi Rianne, as long as the vinegar is at least 5% acidity then yes, you can use it.
Dianne says
Yes, about those olives do I use can or fresh olivies.
Kimberly @ The Daring Gourmet says
Hi Dianne, you can use either.
David Alexander says
Just made another batch using this recipe. First twelve pints went home with Thanksgiving guests after they sampled it off the relish tray. Excellent recipe! Thank you!
Kimberly @ The Daring Gourmet says
Those were some mighty lucky guests, David, and I’m so glad it was a hit, thank you!
Anonymous says
Do you remove the oil before eating?
Tracy says
Sooooo, after we were patient and waited, which seemed like forever, we ate them….. the whole jar in one day!
My son (12 yrs) LOVES them. He loves them so much that I made a second batch the next weekend!
Thank you so much for sharing this recipe, we’re hooked!
Kimberly @ The Daring Gourmet says
That’s fantastic, Tracy, thanks so much for the feedback!
Anonymous says
So do you put the olives in the salt bath too? It sounds like a lot of salt.
Rose says
OMG! Never heard of, went to culinary school, never canned! My first try and after 4 days of sitting and put in fridge overnight, omitting bay leaf because I cannot stand it’s flavor, I ate almost the whole jar! I will be making in future and giving as gifts. Thank you!!!! Fantastic stuff!!!
Kimberly @ The Daring Gourmet says
That’s awesome, Rose, thanks so much!
Tracy says
Once processed, how soon can I dig into them?!?
I’m impatient….. ha ha ha
I’m just so excited to taste them!
Kimberly @ The Daring Gourmet says
Hi Tracy, it’s best to wait 2-3 days for the flavors to develop – if you can muster the patience! :)
Anonymous says
Thank you so much…… still don’t know if I can wait, but I will try my hardest!