This Giardiniera Recipe combines fresh vegetables, spices, and a tangy vinegar brine. You’ll get a serious authentic Chicago-style taste!
This homemade giardiniera is packed with flavor and a little kick!
With just a few simple steps and some patience?
You can create this delicious Italian condiment right at home!
It’s the perfect addition to sandwiches, salads, or even as a stand-alone snack!
Made with fresh vegetables and olive oil, it’s a healthy way to add some spice to your meals.
It’s got easy-to-find ingredients and straightforward instructions. So it’s simple to make at home.
Stored in the fridge, this Italian giardiniera recipe will last for weeks. If you don’t eat it all before that!
What Is Giardiniera?
Giardiniera, pronounced jar-din-air-uh, is an Italian pickled vegetable condiment.
It’s actually quite popular in the Chicago area.
So if you’re a Chicago native you probably already know all about it!
It’s made by pickling a mix of fresh vegetables in a tangy vinegar brine.
Think veggies like cauliflower, peppers, and carrots.
In Italy, Giardiniera is typically mild and used as a condiment for antipasto platters or salads.
In the United States, especially in Chicago, it’s often made spicier with hot peppers.
Then it’s used as a topping for Italian beef sandwiches, hot dogs, and more.
It’s got a zesty, crunchy bite so it’s great for anyone who loves bold flavors.
What Ingredients Are in This Giardiniera Recipe?
This Chicago-style giardiniera is packed with fresh produce and plain old garden vegetables!
Here’s what you’ll need to grab at the grocery store:
- Serrano Peppers: Heat Heat Baby!
- Red Bell Pepper: Any other bell peppers would work if you prefer.
- Celery Ribs: Adds crunch.
- Carrot: More crunch.
- Cauliflower Florets: A hearty base.
- Garlic: Rich, savory flavor.
- Salt: Essential for the pickling process.
- Italian Seasoning: Love that Italian flair!
- Red Pepper Flakes: For an extra kick of spice.
- Celery Seeds: A unique, earthy flavor.
- Whole Peppercorns: Peppery undertone anyone?
- White Vinegar: The base of the pickling brine.
- Olive Oil: Vegetable oil or canola oil in a pinch but not my fav.
Pro Tips:
- You can experiment with different types of bell peppers.
- Swap for your favorite vegetables to customize the flavor.
- Increase or decrease the heat level to your liking.
How to Make Giardiniera?
This homemade giardiniera recipe is great on charcuterie boards and cheese boards.
And it’s way better than store-bought giardiniera!
The full recipe is below, but here’s what you need to know:
- Mix all the vegetables together and place them in a glass bowl or jar.
- Pour in the salt and add enough water to cover the vegetables.
- Cover and place in the refrigerator.
- After soaking, rinse the vegetables to remove excess salt.
- Pour the spices and oil mixture over the vegetables and stir to combine.
Pro Tips:
- For the best flavor, let the Giardiniera sit in the fridge for 48 hours before serving.
- I know! It’s not fast! 2 whole days? Trust me! It’s worth the wait!
Is Giardiniera Healthy?
Yes, this hot giardiniera is a healthy condiment!
Super healthy actually!
It’s made with fresh vegetables, which are really high in vitamins and fiber.
And the olive oil? A source of healthy monounsaturated fats! So good for heart health.
Giardiniera is also low in calories!
A whole lot of flavor without a lot of extra calories.
The only reason I would say not to eat the whole jar in one sitting?
Maybe the salt. But if you aren’t worried about the salt? then eat up!
How to Serve Giardiniera?
This refrigerator giardiniera can be used in so many ways!
It’s most famously used as a topping for Italian beef sandwiches.
A spicy, tangy crunch with savory meat! Yum!
You could also do a charcuterie board, alongside cheeses, meats, and crackers.
Or as part of an antipasto platter!
Giardiniera is also a great addition to salads and pasta salads.
Or even as a topping for hot dogs!
Use it as a condiment, side dish, or snack.
Whatever you do? You’re gonna love it!
Can You Can Giardiniera?
Yes, you can can this excellent recipe for longer storage.
Not to be confused with doing the can-can!
Goodness I don’t often use those two words together!
To can Giardiniera, you’ll need to process the jars in a hot water bath.
That’ll make sure they’re sealed properly.
Then you could actually store Giardiniera at room temperature for up to a year.
Though if you can resist eating this for a year you have a lot more willpower than I do!
If you’re not familiar with the canning process follow all the safety guidelines carefully.
Contamination can absolutely spoil your food.
How Long Does Giardiniera Last?
This great recipe will last for several weeks in the refrigerator.
And you’ll probably eat it up a lot quicker than you thought you would! Yum!
The vinegar and oil act as preservatives.
So they keep the vegetables fresh and flavorful for an extended period.
For best results, store the Giardiniera in an airtight container or jar.
And make sure the vegetables are fully submerged in the oil and vinegar mixture.
If you notice any changes in color, smell, or texture, it’s best to toss it.
How to Store Giardiniera?
Store this simple recipe in the refrigerator in an airtight container or jar.
Make sure the vegetables are fully submerged in the oil and vinegar mixture.
That’ll help keep them from drying out or spoiling.
Giardiniera will stay fresh and flavorful for several weeks when stored properly.
Before serving, you can bring it to room temperature.
Or you can serve it chilled. Just depends on your preference.
Can You Freeze Giardiniera?
I don’t recommend freezing jars of giardiniera.
The freezing process can cause the vegetables to become mushy when thawed.
And mushy veggies make everyone sad!
If you have leftover Giardiniera that you won’t be able to use within a few weeks?
It’s better to share it with friends or family rather than freezing it.
What to Serve with Giardiniera?
Italian pickled vegetables is a versatile condiment that pairs well with many dishes.
Serve it as a topping for Italian beef sandwiches, hot dogs, or burgers.
Or you could mix it into a salad or use it as a topping for grilled vegetables.
You can also serve it with crusty bread or crackers as a simple, flavorful appetizer.
Here are some recipe ideas if you need a few:
- Chicken Carbonara Recipe
- Creamy Sausage Bowtie Pasta
- Italian Panini
- Pita Panzanella Salad with Steak
- Cuban Sandwich Recipe
- Chicken Parmesan Tenderloins
- BBQ Chicken Stromboli
- Ham and Brie Panini
- Four Cheese Garlic Bread
- Rigatoni Salsiccia
- Ginger Steak
- Mediterranean Stuffed Peppers
- Citrus Shrimp
- Mustard Cream Chicken
- Slow Cooked Brisket in Oven
Is Giardiniera Keto?
Yes, Italian vegetables in a vinegary brine can totally be keto-friendly!
This recipe is low in carbs.
It’s made with fresh vegetables, olive oil, and vinegar, all of which are keto-approved.
You should always check the labels on store-bought ingredients.
such as pickled peppers or vinegar don’t usually have added sugars but you never know!
This giardiniera recipe is a simple recipe that is the perfect condiment! You can enjoy it in so many ways and it’ll be gone before you know it!

Giardiniera Relish
Spice up meals with homemade giardiniera! Crunchy, tangy, & customizable - no preservatives, just fresh, bold flavor. Perfect on everything!
Ingredients
- 3 serrano peppers, thinly sliced
- 1 red bell pepper, diced
- 2 celery ribs, diced
- 1 cup carrot, peeled and diced
- 2 1/2 cups cauliflower florets, diced
- 2 cloves of garlic, minced fine
- 1/2 cup salt
- 1 Tablespoon Italian Seasoning
- 1 teaspoon red pepper flakes
- 1/2 teaspoon celery seeds
- 1/2 Tablespoon whole peppercorns
- 1 1/2 cups white vinegar
- 1 1/2 cups olive oil, you can use canola oil too if you prefer
Instructions
- Mix all the vegetables together and place in a glass bowl or jar.
- Pour in the salt.
- Add enough water to cover the vegetables and salt.
- Stir or shake to combine.
- Cover and place in the refrigerator for at least 12 hours or overnight.
- After the soaking period is over, pour off the water and rinse the vegetables to remove any excess salt.
- Place vegetables in a clean glass bowl or jar.
- Add spices.
- In a separate bowl, whisk together the oil and the vinegar.
- Pour over the vegetables.
- Stir to combine if in a bowl or seal the jar and invert a few time to mix the vegetables, spices, and liquids together.
- Seal tight and store in the refrigerator for 48 hours.
- Will last a few weeks if not eaten first.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 0mgSodium: 5683mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 1g
Photos & Text Updated: May 3, 2025
Connie
Sunday 16th of May 2021
OMG! So delicious! To lighten it up I actually just added extra vinegar and will add a little olive oil to individual servings as I go. Could barely stop eating it once I poured on the vinegar but I know I need to wait for it to marinate! It will be even more delicious!
Cara Cerone
Wednesday 13th of September 2017
Hi! I just followed this recipe to a t, but after 48 hours my olive oil turned gooey. Any suggestions on what I did wrong or how to prevent this?!
Jennifer
Sunday 24th of September 2017
Hi Cara. Are you storing it in the fridge? My olive oil solidifies slightly in the fridge so if I am Going to use it in a salad or sandwich I take it out of the fridge about 20 mins before I use it and give it a good stir too. I have even warmed it up slightly to get it going. I hope this helps!
Cindy
Saturday 26th of August 2017
Can you can the giardiniera and how long for pints? Thank you cindy.
Michelle Nahom
Sunday 27th of August 2017
I have never tried doing that, so I would be uncomfortable giving advice. You'd probably have to Google it to find directions.
Tonya
Tuesday 30th of May 2017
What size jars do usually use?
Jennifer A Stewart
Wednesday 31st of May 2017
Tonya, I use a 3 cup or 24 ounce jar (3/4 liter) for this and the pickled red onions. I like to make a lot at one time because I eat it so fast lol. Here is what I purchased. The number is 743. https://websecure.cnchost.com/weckjars.com/productsDetail.php?category=7
bunsinmyovenk
Saturday 16th of July 2016
I have got to try this! Thanks for linkin' up with What's Cookin' Wednesday!
Michelle Nahom
Saturday 16th of July 2016
Thanks for hosting! I love your party! Hope you are having a great weekend!