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Authentic Italian giardiniera (Italian pickled vegetables) is such a versatile treat. It’s the ultimate condiment with fresh peppers and veggies as well as an absolute must for Italian sandwiches. Whether served with cured meats or cheese, grilled meats like hot dogs or hamburgers, on a charcuterie board or antipasto platter or in pasta salads, this pickled vegetable relish is always popular.

Homemade giardiniera in a small white bowl.

Hand-crafted with fresh vegetables, aromatic spices, and just the right amount of mild heat, giardiniera is the perfect addition to any dish or for snack time.

Try this classic Italian preserve in a muffaletta sandwich, with a vegetable frittata, or on your next Italian beef sandwich. Peperonata is also delicious.

Various chopped vegetables, including carrots and bell peppers, are spread on a wooden table. Two jars of Italian pickled vegetables are open, surrounded by fresh ingredients and a striped cloth, showcasing an authentic Italian Giardiniera recipe.

Why You’ll Love this Italian Giardiniera

Authentic:  You can buy pickled vegetable relish in the grocery store, but for a true taste of Italy, nothing beats making giardiniera from scratch.
Easy:  Chopping and pickling the vegetables is pretty much all you have to do, making this a simple recipe even for cooking novices.
Tangy and delicious:  Vegetables like red bell pepper, green beans, celery and more are flavored with garlic, vinegar, herbs, and spices to make a tasty, tangy side dish that your taste buds will love.

A bowl of Italian pickled vegetables featuring a vibrant mix of carrots, cauliflower, bell peppers, celery, and green beans is paired with a wooden spoon on a rustic table.

Ingredients for Italian Pickled Vegetables

Vegetables: Onions, cauliflower, carrots, celery, yellow and red bell peppers, and beans are traditionally used to make pickled vegetable relish.
Garlic: Adds plenty of flavor.
White wine vinegar: For that pickled tang!
Sugar: Adds a touch of sweetness to even out the flavor.
Spices: Throw in some red pepper flakes and fennel seeds.
Herbs: Oregano and bay leaves add subtle hints of herby flavor.

A colorful array of chopped vegetables including cauliflower, yellow pepper, carrot, celery, garlic, red pepper, green beans, and onions lie ready for transformation into a delicious Italian Giardiniera Recipe on a wooden table with a knife and salt on the side.

Italian pickled vegetables are great to make during the summer to enjoy the rest of the year. This Italian recipe for canning giardiniera uses no olive oil, so it is the perfect way to preserve your summer produce. You can skip the canning process, and store this giardiniera in the refrigerator for a month or two. I like using the Weck canning jars.

A jar filled with vibrant Italian pickled vegetables, inspired by a classic Giardiniera recipe, includes onions, peppers, and cauliflower, sitting on a rustic wooden surface.

How to Make Giardiniera

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the vegetables:  Chop everything into small pieces.
Make the brine soak:  Cover the vegetables in saltwater and let them sit for 12 hours.
Prepare the jars:  Sterilize the jars for canning then dry them.
Make the vinegar mixture:  Boil the vinegar, sugar, peppercorns, bay leaves, oregano, red pepper, and fennel. This is the pickling liquid.
Add the vegetables:  Bring the mixture to a boil again with the vegetable mixture, and then divide everything between the sterilized canning jars using a slotted spoon. Ladle the hot liquid over the vegetables in the jars. Wipe jars clean and process in a water bath.
Let them cool:  Once the giardiniera is cooled to room temperature and the jars are sealed, let them marinate for a week, then use within 6 months to year.

Jar filled with Italian Giardiniera, a pickled vegetable relish featuring carrots, cauliflower, celery, and bell peppers immersed in liquid with peppercorns, resting on a wooden surface.

Substitutions and Variations

Optional add-ins: Feel free to add other ingredients if you like, such as green pitted olives, mushrooms, zucchini, artichoke hearts, cucumber, jalapeño peppers or even serrano peppers.
Brine additives: You can also vary the brine, adding other seasonings like mustard seeds, celery seeds or coriander seeds.

A bowl of Italian Giardiniera Recipe features assorted pickled vegetables like carrots, cauliflower, bell peppers, celery, and pearl onions, accompanied by a wooden spoon.

Serving Suggestions

With sandwiches: This white wine vinegar-based quick giardiniera recipe is a tasty condiment to serve with sandwiches, such as these Italian beef sandwiches or with French dip sandwiches.
With antipasto: Enjoy it with antipasto skewers or an antipasto salad.
With other dishes: Serve giardiniera alongside grilled meat or fish. It’s so good with one pot creamy sausage pasta, scrambled eggs or even as a pizza topping. And I have also been known to just eat it on its own! Giardiniera is popular as an olive salad sandwich spread too.

A jar filled with Italian Giardiniera, featuring pickled vegetables like cauliflower, carrots, onions, peppers, and celery.

How to Store Giardiniera

Store: Giardiniera should keep for up to 6 months to a year, when properly canned in a water bath using sterilized jars. Keep it in a dark place somewhere cool, such as in the pantry.
Freeze: Freezing would change the texture of the vegetables so don’t freeze this.

A jar of Italian pickled vegetables with ingredients visible around on a wooden surface.

Top Tips

Bite-sized veggies: Try to cut all the vegetables into small, more or less even, pieces.
Boiling time: If you’re at altitude, you’ll need a longer boiling time for your giardiniera.
Non-sealing jars: If any jars didn’t seal properly, keep them in the refrigerator and use within a month.

A jar of Italian pickled vegetables with an orange lid sits beside a pot and ladle. The pot contains a flavorful vegetable stew. This appetizing setup rests on a wooden surface, accompanied by a striped cloth highlighting the Italian Giardiniera recipe ambiance.

Giardiniera FAQs

What exactly does giardiniera mean in Italian?

La Giardiniera means “the gardener” in Italian, since there are plenty of fresh vegetables in there. Pronounced “jar-din-AIR-ah”, these classic preserves with white wine vinegar, green beans, red peppers, cauliflower florets, and more, perhaps even mixed in with lots of olives to make an Italian Antipasto, are a classic Italian condiment.

Do you still have to sterilize the jars if you’re not storing it for long?

Using sterilized, sealed jars helps keep bacteria out of your giardiniera so it will keep for a whole year. Even if you’re planning on serving it soon, it’s still worth sterilizing the jars in a boiling water bath, since any dirt that gets inside the jar can spoil the classic Italian condiment within a week.

Is Italian giardiniera the same as Chicago style giardiniera?

They’re similar but a little different. When it comes to Italian vs. Chicago-Style Giardiniera, you will find the Italian kind pickled in vinegar like in this recipe. The Chicago kind is marinated in extra virgin olive oil after the pickling, so it’s slightly different. I like the Italian way best.

What are some good pairings?

Since classic Italian pickled vegetables are a popular dish in Italy that can vary from region to region. The exact way you make yours can mean it pairs differently with different things. For example, if you make hot giardiniera with hot peppers like jalapeño or serrano peppers, you might like to pair it with contrasting items such as a cheese platter. The acidity of the vinegar makes it a great condiment for Italian style sandwiches. There are so many recipes that you can add this preserve to.

Jars of Italian Giardiniera, a vibrant pickled vegetable relish with cauliflower, carrots, and peppers, are surrounded by fresh vegetables on a wooden surface.

Traditional Italian Giardiniera Recipe

5 from 129 votes

Authentic Italian Giardiniera Recipe

An authentic Italian giardiniera recipe is a condiment prepared with Italian pickled vegetables. It is the ultimate condiment with fresh peppers and veggies as well as an absolute must for Italian sandwiches. This pickled vegetable relish is always popular.
Prep Time: 45 minutes
Cook Time: 10 minutes
Brine Time: 12 hours
Total Time: 12 hours 55 minutes
Servings: 2 Jars

Equipment

Ingredients 

  • 1 Cup pearl onions
  • 2 Cups cauliflower florets
  • 3 carrots
  • 4 Stalks celery
  • 1 bell pepper, red
  • 1 bell pepper, yellow
  • 1 Cup green beans
  • 6 Cloves garlic
  • ¼ Cup salt
  • water, enough to cover the vegetables in the bowl you're using
  • 1 Cup white wine vinegar
  • 2 Cups white vinegar
  • 2 Tablespoons peppercorns
  • 2 Teaspoons oregano, dried
  • 1 Teaspoon granulated sugar
  • 4 bay leaf
  • 2 Teaspoons red pepper flakes
  • 1 Teaspoon fennel seeds

Instructions 

  • Peel the pearl onions. Chop the cauliflower, celery, green beans, peppers, garlic cloves, and carrots into bite size pieces and place into a large bowl (one with a lid if you have it).
  • Combine water (enough to cover the vegetables in the bowl you are using) and salt in a mixing bowl and stir until the salt has dissolved.
  • Pour the salt water over the vegetables, be sure the salt water completely covers the veggies. If not, prepare another batch of salt water using the same ratio.
  • Cover the bowl and let set aside for at least 12 hours at room temperature.
  • Day 2 – Drain the vegetables and rinse. Pat dry using a paper towel.
  • Fill a stockpot with water and bring to a boil to warm and sterilize the canning jars. I used 26-ounce canning jars.
  • Carefully dip the canning jars in the hot water for 10 seconds to sterilize and warm. Place jars upside down on a wire rack to allow excess moisture to drip out, then wipe dry. Keep water on the stove but turn off the heat. It will be used again for step 14.
  • In a large pot, mix the white wine vinegar, distilled vinegar, sugar, peppercorn, bay leaves, dry oregano, red pepper flakes, and fennel. Bring the mixture to a boil.
  • Next, add vegetables and bring everything to boil.
  • Once boiling, scoop the vegetables using a slotted spoon into clean, warm sterilized canning jars. Use a wooden spoon to press down into the jars to pack as tightly as possible.
  • Ladle the hot liquid over the vegetables in the jars, leaving about ½ inch of space from the top. If you’re canning the jars for long term storage, make sure you thoroughly wipe the rims of the jars to ensure no residue is on them, otherwise they will not seal properly.
  • Cover the jars with lids and place the seal around the lip of the jar. Tighten the bands over top of the lids.
  • Add jars to the stockpot of water. Turn up the heat and bring to a boil for 10 minutes. If over 1000 feet above sea level increase boil time by 5 minutes. If over 5000 feet above sea level increase boil time by 10 minutes.
  • Remove the jars from the water and set on a wire rack to cool completely. Do not touch for 24 hours.
  • Remove the bands and test the seals on the lids of the jars. Any jars that did not seal should be refrigerated and used within 1 month.
  • Wipe off the jars that have sealed properly and finger tighten the bands on them.
  • Store the sealed jars in a cool, dark place and let the giardiniera cure for at least 1 week before serving. The giardiniera is best consumed within 6 months but will keep for at least a year.

Notes

Bite-sized veggies: Try to cut all the vegetables into small, more or less even, pieces.
Boiling time: If you’re at altitude, you’ll need a longer boiling time for your giardiniera.
Non-sealing jars: If any jars didn’t seal properly, keep them in the refrigerator and use within a month.

Nutrition

Calories: 289kcal | Carbohydrates: 51g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 14310mg | Potassium: 1459mg | Fiber: 15g | Sugar: 18g | Vitamin A: 18382IU | Vitamin C: 258mg | Calcium: 258mg | Iron: 5mg
Like this recipe? Rate and comment below!

An Italian giardiniera recipe is a traditional Italian relish made with favorite vegetables like fresh peppers and cauliflower. It’s great as part of an antipasto platter and will keep for up to a year when prepared and stored correctly, making this classic Italian antipasto a must-have part of your next antipasto spread.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 129 votes (117 ratings without comment)

18 Comments

  1. 5 stars
    You can’t beat this recipe! It’s my favorite thing to make, especially when I need a pick-me-up!

  2. Hi Bella, just found your website! Your a smart young lady, as a 70 yo., I’m impressed for sure! Your Giardinara recipe, I’m not interested in making a large amount, so do I need to still do the “canning process”? Keep being amazing!!