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!
How To Make 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!
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.
**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.
Enjoy!
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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 Beets

BEST Homemade 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. 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
- 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.
Fred says
Hi! I have just started playing around with brining and having a great time. Then I spotted this after buying a jar. Awesome! My newbie question is..when you seal the bottles and submerge them in boiling water for 10 min…wouldn’t they boil inside and break or pop or something? Thanks for this instruction btw!!
Kimberly Killebrew says
Hi Fred, canning it enables you to store it for longer but yes, the process will result in vegetables that are softer than had you not canned them but they’ll still retain some of the their crunch. As for anything breaking, just be sure to use proper mason jars meant for canning if you’re going to can the giardiniera..
Ricky says
Born and raised from Chicagoland area, now living somewhere else. Although I do like this recipe, the giardiniera I ate back home for sure had a lot more oil than 1 tbsp per jar. Maybe add less vinegar and substitute for more olive oil to get that classic oily giardiniera condiment.
Lisa says
Whee! Hot! Ha.
Cauliower is my favorite but not too many in your jar.
Question: what other veggies can i try? Brussels sprouts? Broccoli? I will chop finely the celery before adding to a salad as it’s strong. Thank you. Lisa
Kimberly @ The Daring Gourmet says
Hi Lisa, you can add any veggies you like – pick your favorites.
Judy Savin says
If I only wanted to make a small batch without canning, what do you suggest? How long would it be safe to eat if we’ll-refrigerated? Thank you!
Kimberly @ The Daring Gourmet says
Hi Judy, you can absolutely make a smaller batch and refrigerate it. It will keep for about 2 weeks in the fridge, possibly longer – just keep an eye on it to make sure the veggies are submerged under the brine to prevent mold development, or give the jar a shake every few days.
Beverly Orzel says
if i put my jars of giardiniera in boiling water bath how do i store the finished jars-in a refrig or on storage shelves
Kimberly @ The Daring Gourmet says
Hi Beverly, if you’re water bath canning them you can store them outside the fridge on storage shelves.
Gary Terrell says
Tried this a few weeks ago. It tastes great! Best Giardiniera I ever ate. I like hot stuff so just added a couple of extra Serrano peppers and no red pepper flakes, heat was about right. One thing I did wrong was to use the same old olive oil we use for cooking, it was rather oxidized, so want to let everyone know to only use fresh olive oil.
I really thought all the spices at the bottom were overkill until I tasted it, they make all the difference! However, I do find them difficult when eating the Giardiniera. Should I mix them all up before eating or just try not to disturb them. So far I have been trying not to disturb them and really can’t eat the last few bites at the bottom as they are just too spicy! Thank you!
Kimberly @ The Daring Gourmet says
Thank you, Gary, I’m so glad you enjoyed it and appreciate the feedback!
Barb says
Would the processing time change with the addition of black olives along with the green? I am used to there being a lot more olives in this.
Kimberly @ The Daring Gourmet says
Hi Barb, you can add in some more olives without having to alter the processing time.
Katie says
Could you switch up the veggies if you wanted?
Kimberly @ The Daring Gourmet says
Hi Katie, yes you can.
Maria Roach says
What size jars is this recipe for, pint or quart?
Kimberly @ The Daring Gourmet says
Hi Maria, this makes about 6 pint jars.
Brian Nielsen says
Question..when you double the amount from 6 to 12 pints the jar dry ingredients also double.
I’m guessing that’s wrong…just leave it as 6 pints but double the vegetables..yes?
Kimberly @ The Daring Gourmet says
Hi Brian, if you’re going to double the recipe you’ll need to double all of the ingredients. The jar size can remain the same, you’ll just need to double the number of jars.
Kay says
I’m so sorry if you’ve already answered this previously but do you have to alter the amount of salt you use during the soak if you multiply the yield by 2 or 3?
Kimberly @ The Daring Gourmet says
Hi Kay, in this case it’s probably sufficient to stick with the 1/4 cup of salt if you’re doubling the recipe. If you’re tripling it you may want to add an extra tablespoon or so.
Susan says
Absolutely fantastic recipe! Made as written, and now that I’ve tasted a jar am going to be making recipes 4, 5, and 6! Put on top of a green salad. The liquid in the jar, shaked, makes a fantastic dressing. Forget about all the canning police. We reuse canning lids as the old timers have since the depression. I don’t buy into all the hype from companies and pete and repeats to push you to buy new lids. Absolutely fine! If a canning lid pops, one should be educated enough to proceed with caution, regardless of new or reused lid.
Kimberly @ The Daring Gourmet says
Thank you, Susan, I’m so glad you enjoyed it!