This homemade giardiniera recipe is so delicious!

A blend crisp and colorful fresh veggies are quick-pickled in an easy brine.

We all love giardiniera as a snack, a side dish, and especially to top our favorite sandwich recipes!

jar of Giardiniera

What is Giardiniera?

Giardiniera (pronounced jar-din-era) is a tangy mix of pickled veggies. Adjust the serrano peppers and red chili flakes to make it hot or mild.

It is not canned in this recipe but rather made more like a quick pickle.

How to Serve Giardiniera

Perfect as a side dish or on an antipasto platter, it pairs beautifully with artisan bread, cheese, olives, and wine. Of course it’s perfect on an Italian beef sandwiches or muffulettas!

A scoop or two of homemade giardiniera is a tasty topper for sandwiches, burgers, or even hotdogs or on pizzas.

ingredients to make Giardiniera

Ingredients for Giardiniera


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.


  • White Wine Vinegar: A subtle, tangy base for the pickling mix. You can substitute white vinegar if needed.
  • Light-tasting Olive Oil: A smooth complement to the vinegar. Replace olive oil with canola oil.
ingredients to make Giardiniera in a glass bowl

How to Make 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!

Perfectly Pickled

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

Giardiniera in a jar and a bowl
4.98 from 47 votes↑ Click stars to rate now!
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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
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  • 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


  • 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.


  • 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.
4.98 from 47 votes

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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plated Giardiniera with writing
Giardiniera in a bowl with a title
plated Giardiniera and jar full with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.98 from 47 votes (42 ratings without comment)

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Recipe Rating


    1. Hi Marilyn, you can make this recipe in various sizes. It will fill approximately two 1L jars or one of the large 1.9L mason jars.

  1. Can this recipe be canned for large batches?? If so what do you recommend hot bath or pressure cooker? TIA

    1. I haven’t tried it so I can’t say for sure Kim. If you try it I would love to hear how it turns out!

  2. A comment was made about botulism bacteria, Its never around that long to be worried about. Goes fast in this house.5 stars

  3. 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.

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

  5. 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

      1. We found it to be way too oily and vinegary. After it was in the fridge for a few days, we decided to cut the brine with an equal amount of water and skim off most of the oil. We liked it better after that.

  6. 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.

  7. 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.

  8. 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