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!

finished Giardiniera in a jar

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 to make Giardiniera on a marble table

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.

ingredients to make Giardiniera in a glass bowl

How to Make Giardiniera

Anyone who can chop veggies can make this delicious recipe for giardiniera!

  1. Cut veggies into small pieces and refrigerate them in salt water overnight.
  2. Drain veggies well and place in a glass jar. Add seasonings and fill with vinegar and olive oil.
  3. Keep giardiniera tightly covered in a mason-style jar in the fridge, continue to marinate at least 3 days before serving.

Giardiniera in a glass bowl

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.

close up of Giardiniera in a small glass bowl

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!

More Pickling Favorites

Did you love this homemade Giardiniera? Be sure to leave a comment and a rating below! 

Giardiniera in a jar and a bowl
4.96 from 23 votes↑ Click stars to rate now!
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Giardiniera

Giardiniera is full of fresh veggies with spicy flavors, it's the perfect side dish!
Prep Time 20 minutes
Cook Time 10 minutes
Marinate Time 3 days 12 hours
Total Time 3 days 12 hours 30 minutes
Servings 12

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.

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.
4.96 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 0.25cup | Calories: 102 | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1219IU | Vitamin C: 20mg | Calcium: 14mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish
Cuisine American, Italian

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I’m assuming the brining process is what protects against botulism from storing fresh vegetables in oil?

    1. Hi Tristan, that is correct. If done properly the acid and the salt prevent the growth of the botulism bacteria.

  2. My niece sent me this llink to make Giardiniera just a few moments ago. I know I’ll love it. Thanks.

  3. My only complaint is that I am addicted to it. I only brine the veggies for 3 hrs and I add the Sliced Spanish queen olives after I rinse the veggies. I add a little olive juice to the brine, but the olives are already perfect. Thanks for the recipe.5 stars

  4. I am hooked on this recipe. I cut the brine soak time and add the sliced olives after the rinse. This goes well with just about anything. Yum.

  5. I love the giardiniera. I changed a couple of things. I only soak the veggies for 6 hours. After rinsing I add the olives, oil and vinegar mixture.

    1. Sorry for the confusion, the recipe has been updated. Most of the sodium is discarded with the overnight soak. Hope that helps.

  6. A weak 3*s rating, mainly b/c the sodium content per serving is through the roof (5541 mg.)!!?? We use a lot of this, so I usually buy a name brand, and the sodium is only 339 mg. per serving. Also, it does not contain Serrano peppers or olives. It’s a popular Italian brand, so I’m sure it’s pretty authentic. Perhaps using olives & serranos (considerably) raised the sodium level, or is that a misprint? My DH would love this hotter version, but I’m hesitant b/c of the sodium. What do you think, Holly?4 stars