This Italian giardiniera is packed with tangy flavor and just the right amount of heat. This quick pickled veggie mix is perfect for antipasto platters, sandwiches, salads, or as a crunchy snack straight from the jar. Whether you like it mild or spicy, homemade giardiniera is super easy to make-and way better than anything store-bought.
I can never resist the fancy olive bar at the grocery store. While all the gourmet olives are tempting, my favorite thing on the bar is always the Italian giardiniera. However, it's ridiculously expensive!
After plenty of trial and error, I've finally perfected my Italian giardiniera mix. It's a little spicy, delightfully tangy, and downright delicious. I like to make a big batch to snack on throughout the week or add to my antipasto boards -and I always set aside a few jars to share. It also makes a fantastic hostess gift! The colors make it pretty to share at Christmas time too!
The best thing is, it's way cheaper to make it yourself! I hope you love it as much as I do. Enjoy! Xoxo -Katie.
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Ingredient notes and substitutions
You will need the following ingredients to make this Italian giardiniera recipe.
- cauliflower
- carrots
- celery
- red bell peppers- You can substitute with orange or yellow bell peppers.
- serrano peppers- You can substitute with jalapeno peppers. For a mild giardiniera, do not add hot peppers.
- green olives- This is optional, but adds great flavor.
- pepperoncini- This is optional, but adds great flavor.
- olive oil- You can substitute with vegetable oil or canola oil.
- oregano-You can use fresh or dried oregano.
- bay leaves
- white wine vinegar- Apple cider vinegar is a great substitution. You can also substitute with white vinegar, but if you do, I recommend adding 1 tablespoon of sugar to the brine to keep it from becoming too tart.
- olive oil- You can substitute with vegetable oil.
- Kosher salt- Do not use pickling salt. It will be too salty.
Optional add-Ins
You can also add in the following ingredients:
- fresh green beans
- pearl onions
- garlic cloves
- red pepper flakes
- fennel seeds
- mustard seeds
- celery seeds
Steps
Follow these simple steps to make homemade giardiniera.
- Chop cauliflower, carrots, celery, red bell peppers, and serrano peppers into bite sized pieces. Add fresh vegetables to a large mixing bowl. Generously salt all of the vegetables. Leave out at room temperature for 2-4 hours.
- Rinse the salt off the vegetables. Drain off the extra liquid.
- Drain the liquid from the green olives and pepperoncini peppers. Add them to the vegetable mix and stir well to evenly distribute when packing in the jar.
- Add water, salt, and vinegar to a sauce pan and cook to a simmer. Cook until salt has completely dissolved, then remove from heat. Cool.
- Add oregano and bay leaves to each jar. Evenly distribute vegetables into each glass jar leaving ½ inch head space from the top. Pour brine into each jar covering the vegetables.
- Add one tablespoon of olive oil to each jar. Cover mason jars with a lid and refrigerate 2 days before serving.
Watch how to make
Why do you salt the vegetables before pickling?
Dry salting is important for the following reasons:
- Dry salting draws out the excess water in the vegetables helping them remain crisp once brined.
- Removing the water allows the vegetables to absorb more flavorful brine, speeding the pickling process and intensifying the taste.
- It also reduces bacteria growth and extends the shelf life of your pickled veggies.
Cutting tip
Giardiniera makes a tasty topping for sandwiches, salads, burgers, and even hot dogs. I like to cut my vegetables into larger, bite-sized pieces so they're easy to snack on straight from the jar. When I want to use them as a topping, I simply chop the bigger pieces into smaller bits-making this pickled veggie mix versatile and perfect for any use.
How long does quick refrigerator giardiniera last?
Quick refrigerator giardiniera will typically last 2 to 3 weeks when stored properly in the refrigerator in an airtight container or jar.
More quick pickling recipes
When you make this spicy giardiniera recipe, tell me what you think in the comment section! I would love to hear back! My readers will too.
Also post your picture of your pickled vegetables on Instagram or Facebook, and tag @aforkstale and @sealtheseasons with #aforkstale #sealtheseasons hashtags! I will share with my followers!
📖 Recipe
Best Italian Giardiniera Recipe- Quick Pickled Veggies
Ingredients
- 1 head cauliflower
- 5 celery stalks
- 5 carrots
- 2 red bell pepper
- 4 serrano peppers
- salt
- 8 ounces green olives
- 8 ounces pepperoncini peppers
- 6 bay leaves
- 1½ teaspoon dried oregano
Brine
- 4 cups white wine vinegar
- 4 cups water
- 2 tablespoons Kosher salt
- 6 tablespoons Olive Oil
Instructions
- Chop cauliflower, carrots, celery, red bell peppers, and serrano peppers into bite sized pieces. Add to a large mixing bowl. Generously salt all of the vegetables. Leave out at room temperature for 2-4 hours.1 head cauliflower, 5 celery stalks, 5 carrots, 2 red bell pepper, 4 serrano peppers, salt
- Rinse the salt off the vegetables. Drain off the extra liquid.
- Drain the liquid from the green olives and pepperoncini peppers. Add them to the vegetable mix and stir well to evenly distribute when packing in the jar.8 ounces green olives, 8 ounces pepperoncini peppers
- Add water, salt, and vinegar to a sauce pan and cook to a simmer. Cook until salt has completely dissolved, then remove from heat. Cool.4 cups water, 2 tablespoons Kosher salt, 4 cups white wine vinegar
- Add ¼ teaspoon of oregano and bay leaves to each jar. Evenly distribute vegetables into each jar leaving ½ inch head space from the top. Pour brine into each jar covering the vegetables.1½ teaspoon dried oregano, 6 bay leaves
- Add one tablespoon of olive oil to each jar. Cover with a lid and refrigerate 2 days before serving. *Quick refrigerator giardiniera will typically last 2 to 3 weeks when stored properly in the refrigerator in an airtight container or jar.6 tablespoons Olive Oil
Video
Notes
- This recipe yields about 6 pints, but the exact number of jars may vary depending on how you cut the vegetables. Larger pieces will fill more jars, while smaller cuts pack more tightly and require fewer. No matter how many jars you end up with, be sure to fully cover the vegetables with brine before storing.
Sarah says
Hi Katie.
I haven’t made this recipe yet, but I’m about to and I was wondering if it is shelf stable or it has to be stored in the refrigerator? Either way, can you please let me know and tell me how long they would last if they are shelf stable? Thank you so much. This recipe looks amazing.
Katie Crenshaw says
Sorry for any confusion! This giardiniera is not shelf-stable and should be stored in the refrigerator, where it will keep for about 2 to 3 weeks in an airtight container or jar.
If you’d like to make it shelf-stable, you can can the giardiniera—just be sure to omit the olive oil. To do this, pack the mixture into jars, leaving about ½ inch of headspace, then secure with lids and bands. Process the jars in a boiling water bath for 10 minutes.
Carefully remove the jars and let them sit undisturbed at room temperature for 24 hours before moving or storing.