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!
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. Â 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. Â 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. Â Do that by using or omitting red chili flakes. Â 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. Â Boil the jars for 10 minutes. Â 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
- English Pickled Onions
- Pickled Banana 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
Penny Carlsen says
If I cut the veggies larger, do I need to increase the processing time?
Kimberly @ The Daring Gourmet says
Hi Penny, no you do not, processing time remains the same.
Sunny Schillar says
Hello! The recipe calls for one garlic clove cut I’m half. Then says put garlic in jar. Joe does 2 halves fill 8 jars? Thank you 😊
Kimberly @ The Daring Gourmet says
Hi Sunny, note that the ingredient quantities listed are for “EACH pint jar”. So every jar gets a clove of garlic, cut in half (i.e., each jar gets two halves of garlic). Hope that helps.
Anna says
Hello! I can only find 5% vinegar around here but mathematically speaking if I use more vinegar and less water it should be OK. However I’m a beginning canner so I’m not sure. Can you confirm?
Karen says
I have the same question. I hope it gets answered.
Kimberly @ The Daring Gourmet says
Hi Karen and Anna, white wine vinegar is generally 6% and I recommend that for the better flavor. If all you can find is regular white vinegar (not wine), that’s fine too.
Karen says
My wine vinegar is only 5%. I used it as is. We’ll see how it turns out. I will keep looking for 6%. Thanks
Carol M Mammoser says
What about using jalepeno peppers instead of serrano? I have so many in my garden. Thanks
Kimberly @ The Daring Gourmet says
Absolutely, Carol!
KAREN skelly says
I’m not sure what happened, but some of the olive oil leaked out of the jars while I was processing them in the water bath. I wiped the rims clean, and left enough space. Can I still use the giardiniera?
Kimberly @ The Daring Gourmet says
Hi Karen, yes you can absolutely still use it. If you have any doubt about it being thoroughly sealed you can just store it in the fridge.
William says
The price of 6% white wine vinegar is quite high. Can this be made with 5% distilled white vinegar instead? Thanks.
Kimberly @ The Daring Gourmet says
Hi William, yes you can. Just know that distilled white vinegar has a stronger/harsher flavor whereas white wine vinegar has a milder and fruity flavor, so it will impact the flavor of the giardiniera.
France D Leonard says
Can this recipe be pressure canned?
Kimberly @ The Daring Gourmet says
Hi France, I haven’t tried it but most likely the vegetables would become extremely soft and mushy.
Terry J says
Made it exactly by the recipe. Only difference was that I used coriander powder as seeds were not available. The best I have ever tasted.
I changed up the process of the second batch. For those who posted about being mushy after water bathing. I treated this batch like my bread and butter pickles. I put 3/4 teaspoon of pickle crisp in each jar and water bathed at 180 degrees for thirty minutes. Came out super crunchy. The enzymes and pectin in vegetables begin to break down at 185 degrees, resulting in mushy pickles. This process worked perfectly.
Kimberly @ The Daring Gourmet says
Awesome, Terry, I’m so glad you enjoyed it and appreciate the feedback about the pickle crisp, thank you!
Jeanine says
This is an easy recipe. The flavor is good on the mild one. My only complaint is the hot is not hot at all. I added more than the recommended. Will try again and add more hot to the hot jars.
Mark m says
I just did this recipe. I did all my jars in the boiling hot water bath for 10mins. I let them sit for 24hrs. I moved them to fridge 3 hrs ago. When can i crack these bad boys open and try?!! I’ve been doing pickles for some time now and i was told to wait 2 weeks? Is it the same with this giardiniera? Did i have to put them in fridge or can i store warm until after i open? Any help/thoughts appreciated. Thanks!!
Kimberly @ The Daring Gourmet says
Hi Mark, yes, the flavors need some time to develop so wait at least a week, preferably two, before diving in. And yes, they can be stored at room temp until they’re opened, then refrigerate.
George says
I’m missing something — how many pints does this recipe make?
Kimberly @ The Daring Gourmet says
Hi George, it makes about 8 pints.
FB says
All my elder Italian relatives made this and it did not include olives green or black. It did, however, have pearl onions and pepperoncini. Also, the condiment in Muffuletta is tapenade (olive based).
Heather says
Hi! I’ve been looking forever for a Italian beef pepper recipe.
I hope this is it!!!!
When does the bay leaf come on to play?
Thank you!
Kimberly @ The Daring Gourmet says
Hi Heather, add it in Step 2 along with all the other spices. I hope you enjoy the giardiniera! :)
Marri says
Heather, did you ever find an Italian Beef recipe? Is it for the Italian Hot Beef sandwiches? I devised one (Chicago-style) eons ago that I make all the time. Have just made it and packaged it for freezing.
Kathy A says
Would love to have your recipe for Italian beef Chicago-style if you would graciously share!!!
Mary Rogers says
How do I keep the red onions red? After processing the onions list their color.
Kimberly @ The Daring Gourmet says
Hi Mary, there’s no avoiding that unfortunately.
Brad says
If your using quart instead of pint jars does it change the amounts of spices in each jar?
Kimberly @ The Daring Gourmet says
Hi Brad, there are two pints in a quart so you’ll want to double the spices if using quart sized jars.
Susan Williams says
I’m planning on making this delish recipe today. I’m confused about the size of veggies. Diced is pretty small. I assume that means sliced and then cut in half, correct? But then it’s supposed to be like a relish, it should be small. Maybe I’ll try diced this time and sliced the second go round. Perfect to place on an anti pasta platter .
Kimberly @ The Daring Gourmet says
Hi Susan, the size is purely a matter of personal preference and how you intend to use it. For example, if I were using it for an antipasto platter I would keep the pieces on the larger side.