This homemade giardiniera recipe is a family favorite! A mixture of crisp fresh veggies is quick-pickled in an easy brine.
We all love giardiniera as a snack, a side and especially to top our favorite sandwich recipes!
This recipe can be made hot or mild, depending on how many serrano peppers and red chili flakes are used.
Use giardiniera as a side dish on an antipasto platter with homemade bread, cheese, olives, and a glass of vino. Or serve giardiniera on your favorite Italian beef sandwiches or a make a muffaletta!
What is Giardiniera?
Giardiniera is pronounced jar-din-era, and it’s essentially pickled vegetables. This blend of colorful, fresh veggies is mixed with seasonings & spices and marinated in vinegar and olive oil to make a brine. It is not canned in this recipe rather made more like a quick pickle.
A scoop or two of homemade giardiniera is a tasty topper for sandwiches, burgers, or even hotdogs.
Ingredients & Variations
VEGGIES
Giardiniera is often made with a wide variety of fresh veggies. Cauliflower, carrots, serrano peppers and olives are a must! We add bell peppers, onion and celery.
MARINADE
It’s stored in a blend of vinegar and oil. I like a blend of white wine vinegar and a light tasting olive oil. Canola oil works in this recipe as do different variations of vinegar including white vinegar.
The oil in this recipe will solidify in the fridge as you store it. Remove the jar and let it sit at room temperature for about 20 minutes and then give it a good shake before serving.
How to Make Giardiniera
Anyone who can chop veggies can make this delicious recipe for giardiniera!
- Cut veggies into small pieces and refrigerate them in salt water overnight.
- Drain veggies well and place in a glass jar. Add seasonings and fill with vinegar and olive oil.
- Keep giardiniera tightly covered in a mason-style jar in the fridge, continue to marinate at least 3 days before serving.
How to Serve Giardiniera
- Serve giardiniera alongside grilled meats or cured meats on a buffet table.
- We like it with a cheese plate or a charcuterie board.
- It’s great as a topping for an Italian sub!
- Serve it on a sandwich board or as a condiment to go alongside pulled pork or shredded beef.
Tips for Success
- The method of soaking the ingredients overnight in salt water was adapted from Jeff Mauro and truly makes a better giardiniera (although we do prefer to add vinegar to our oil mixture).
- Since giardiniera is essentially pickled vegetables, it will keep for up to 1 month in the refrigerator.
- Marinate at least 3 days before serving, longer is better!
Ingredients
- 3 cups water
- 3 tablespoons kosher salt
- 1 ½ cups cauliflower broken into small pieces
- 1 stalk celery sliced
- 1 carrot sliced
- 2 serrano peppers or to taste
- 1 red bell pepper sliced
- ½ onion sliced
- 2 cloves garlic minced
- ½ cup green olives with pimentos, sliced
- ½ cup white wine vinegar or white vinegar
- ½ cup light olive oil or vegetable oil
- ½ teaspoon oregano
- ¼ teaspoon chili flakes
Instructions
- Mix water and kosher salt in a medium bowl. Add cauliflower, celery, carrots, serrano peppers, bell peppers, onion, garlic, and green olives. Toss to combine and refrigerate overnight.
- Drain vegetables and rinse very well. Place in a large jar.
- Whisk together vinegar, olive oil, oregano, and chili flakes. Pour over the vegetables and refrigerate at least 3 days before eating.
- Keep up to 1 month.
Recipe Notes
- Oil can be changed for any light tasting oil. Vinegar can be substituted with white vinegar.
- Marinate at least 3 days before serving, longer is better!
- The oil in this recipe will solidify in the fridge as you store it. Remove the jar and let it sit at room temperature for about 20 minutes and then give it a good shake before serving.
- Nutritional information includes 10% sodium from the overnight soak. Actual sodium may vary.
