Homemade Giardiniera Recipe (Italian Pickled Vegetables)
Oct 25, 2024
This post may contain affiliate links.
Giardiniera also known as Italian pickled vegetable is a classic that brings a burst of flavor to any dish. Made with a variety of fresh vegetables like cauliflower, celery, carrots, and bell peppers, it’s seasoned with oregano, and a touch of red pepper flakes.
Pickles have a special place in our daily menus and we have them often with our meals. Make sure to check out some of our favorites including quick pickled cucumbers, pickled red onions and of course pickled cabbage. This time we are making giardiniera, which is Italian pickled vegetables in brine made with vinegar, water and olive oil.
Table of Contents
Cultural Significance of Giardiniera
Giardiniera is not just a condiment; it holds a special place in Italian culinary tradition and has become a beloved staple in various cuisines, particularly in Chicago, where it has become a favorite. Originating in Italy, the name “Giardiniera” translates to “gardener,” reflecting the dish’s roots in using fresh, seasonal vegetables.
In Italian culture, Giardiniera is often served as an antipasto, a way to stimulate the appetite before the main meal. Its vibrant colors and tangy flavor add a refreshing contrast to richer dishes. The recipe varies by region, with each family adding their unique twist, showcasing regional produce and personal preferences.
How To Pronounce Giardiniera
Giardiniera is pronounced jar-dih-NYEH-rah. This Italian word translates to “from the garden,” which reflects the assortment of fresh vegetables used in the recipe. It’s a versatile condiment packed with flavor and can easily be customized to suit your taste!
Ingredients
- Cauliflower: Adds a mild, slightly nutty flavor and a firm texture, making it perfect for pickling.
- Celery: Contributes a crisp bite and subtle bitterness, balancing out the vinegar’s tanginess.
- Carrots: Bring natural sweetness and vibrant color to the mix.
- Bell peppers: Provide a slightly sweet, juicy crunch and a pop of color.
- Salt: Helps to draw moisture from the vegetables during the initial brining process, ensuring crispness.
- Olives: This is optional, but adds a lot of flavor to the pickles. You can use pitted olives so there won’t be any surprises!
- Oregano: Lends a savory, earthy flavor, enhancing the overall taste of the Giardiniera.
- Bay leaf: Infuses the brine with a subtle herbal aroma, deepening the flavor of the vegetables.
- Red pepper flakes: This is an optional addition for some heat, but you can adjust the amount or completely leave it out depending on your spice preference.
- White wine vinegar: Provides the acidity needed to preserve the vegetables and deliver that classic tangy flavor.
- Water: Dilutes the vinegar slightly, creating a balanced brine for the vegetables.
- Olive oil: Gives the finished giardiniera a smooth texture and a touch of richness.
How To Make Giardiniera
Step 1: Prep the Vegetables
First, break the cauliflower into small florets, dice the celery, carrots, and bell pepper into bite-sized pieces.
Then, in a large bowl, toss the vegetables (except the olives) with the salt and let them sit at room temperature for 8-12 hours.
This process helps draw out excess moisture from the vegetables, ensuring they stay crisp when pickled.
Step 2:Rinse and Pack the Vegetables
After resting, rinse the vegetables under cold water to remove the excess salt. Pat them dry, and pack the vegetables and olives (if using) into clean, sterilized jars.
Step 3: Add the Spices and Brine
Now, distribute the oregano, bay leaf, and red pepper flakes (if using) among the jars.
Then, in a small bowl, mix the white wine vinegar and water, and pour the mixture over the vegetables in each jar until they’re fully submerged.
After that, drizzle 1 tablespoon of olive oil on top of each jar to seal the brine.
Step 4: Seal and Refrigerate
Finally, close the jars tightly with lids and refrigerate for at least 2 days to let the flavors develop. The longer it sits, the more flavorful the Giardiniera will become.
Recipe Tips
Customize the heat level: Adjust the amount of red pepper flakes to make your Giardiniera as mild or spicy as you prefer. If you want a bolder heat, you can even add a fresh chili pepper or two.
Use fresh veggies: Fresh, crisp vegetables are key to a crunchy, vibrant Giardiniera. Be sure to use the freshest ingredients you can find.
Resting time is important: Letting the salted veggies sit for 8-12 hours helps them stay crisp after pickling, ensuring that your Giardiniera has the perfect texture.
Sterilize your jars: Properly sterilizing your jars before adding the vegetables helps extend the shelf life of your Giardiniera and ensures it stays fresh and safe to eat.
Variations and Substitutes
Vegetables: You can mix up the veggies based on what you have on hand. Try adding green beans, pearl onions, or cucumbers for a twist on the classic recipe.
Vinegar: If you don’t have white wine vinegar, you can substitute apple cider vinegar or distilled white vinegar for a slightly different tang.
Spices: Experiment with different spices like thyme, coriander seeds or fennel seeds to create a unique flavor profile for your Giardiniera.
How To Store Giardiniera
You can store Giardiniera in the refrigerator for up to 2 weeks. Ensure the vegetables are fully submerged in the brine to keep them fresh and flavorful.
For long-term storage, process the jars in a water bath for 10 minutes, which allows you to store the Giardiniera at room temperature for up to 6 months.
Serving Suggestions For Giardiniera
On sandwiches:
Add some to sandwiches such as steak sandwich, chicken sandwich or hummus sandwich for a crunchy, tangy bite.
As a side for grilled meats:
The acidity of the pickled vegetables complements the rich flavors of grilled or roasted meats. Try it with grilled chicken breast, lamb chops or whole roasted chicken.
On salads:
Toss some Giardiniera into green bean salad, asparagus salad or shaved brussels sprouts salad for an extra layer of flavor and texture.
Frequently Asked Questions
Yes, you can easily adjust the level of heat by adding more or less red pepper flakes, or even adding fresh chili peppers for an extra kick.
Yes. Apple cider vinegar will give the Giardiniera a slightly sweeter and more robust flavor.
It’s best to use fresh vegetables when making Giardiniera because frozen vegetables may become too soft during the pickling process and won’t hold the same crisp texture. Fresh vegetables ensure a crunchy, satisfying bite.
Yes, sterilizing your jars helps to ensure that your Giardiniera stays fresh and free from harmful bacteria.
Yes. You can swap in other vegetables like green beans, pearl onions, or cucumbers to customize your Giardiniera.
More Pickles Recipes
Side dishes
Quick Pickled Cucumbers
Summer Recipes
Quick Pickled Red Onions
Side dishes
Quick Pickled Cabbage Recipe
Vegetarian
Middle Eastern Pickled Turnips
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Homemade Giardiniera Recipe (Italian Pickled Vegetables)
Ingredients
Instructions
- Cut the cauliflower into small florets. dice the celery and carrots into small chunks and cut the red bell pepper into small pieces.
- Place the vegetables (except the olives) in a large bowl and add the salt. Mix well and let them sit at room temperature for 8-12 hours. This would draw the moisture which will result in crispy pickled.
- After 8-12 hours, rinse the vegetables to get rid of excess salt and dry them thoroughly. Fill two 32-ounce mason jars (if you choose smaller jars you're going to need more) with the vegetables and pack them tightly.
- Add in the oregano, bay leaves and red pepper flaks (if using) to the jars.
- Fill the jars halfway with water and fill the other half with white wine vinegar. Top with the olive oil, making sure the vegetables are fully submerged.
- Seal the lid and refrigerate for 2 days before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.