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Italian

Giardiniera

Tangy pickled vegetable medley with celery, peppers, cauliflower, and carrots

pickleEasyItalian
Prep20 minCook5 minTotal25 minServes24Tempcold
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free
Recipe
Ingredients
  • 1 cupcauliflower florets(small pieces)
  • 2celery stalks(sliced 1/4-inch)
  • 1red bell pepper(diced)
  • 1carrot(sliced thin)
  • 0.5 cupgreen olives(sliced)
  • 2pepperoncini(sliced)
  • 2 clovesgarlic(sliced)
  • 1 cupwhite wine vinegar
  • 1 cupwater
  • 1 tbspsugar
  • 1 tbspkosher salt
  • 1 tspdried oregano
  • 0.5 cupolive oil(for finishing)
Make Ahead

Keeps refrigerated up to 1 month. Flavor improves after 3 days. Drain and add oil just before serving.

Instructions
  1. 1Combine vinegar, water, sugar, salt, and oregano in saucepan
  2. 2Bring to boil, stirring to dissolve sugar and salt
  3. 3Place all vegetables in large heatproof bowl or jar
  4. 4Pour hot brine over vegetables
  5. 5Let cool to room temperature
  6. 6Cover and refrigerate at least 24 hours before serving
  7. 7To serve, drain vegetables and toss with olive oil
  8. 8Serve as part of antipasto spread or on sandwiches
Notes
Pro Tips

Cut vegetables into uniform small pieces for even pickling. Quick-pickling creates crisp vegetables; longer time yields softer texture. The olive oil finish adds richness and is traditional. Excellent on sandwiches, with cheese, or as part of an antipasto platter.

History & Origin

Giardiniera ("from the garden") originated in Italy as a way to preserve summer vegetables. Italian-American communities, particularly in Chicago, adopted and adapted the tradition, creating the oil-based "hot giardiniera" that tops Italian beef sandwiches. This version is closer to the Italian original.

Cocktail Pairings
Pairs Well With
wineproseccoaperolbeer
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