Authentic Italian Giardiniera Recipe

A bowl of homemade Italian giardiniera and jars of the picked vegetable relish. There is a small wooden spoon in the bowl and cauliflower and orange bell peppers on the table, too.

5 from 129 votes

Authentic Italian Giardiniera Recipe

Giardiniera, or Italian pickled vegetables, are delicious in sandwiches, salads, and more. Make them at home with the easy giardiniera recipe.

Prep Time45

Cook Time10

Brine Time12

Total Time12 55

Course: Appetizer, Condiment

Cuisine: Italian

Keyword: Canning

Servings: Jars

Author: Bella Bucchiotti

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

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