for those who take their crunch and craft - seriously!
Giardiniera (Italian Pickled Vegetables)
Here’s a classic Italian-style giardiniera recipe—the kind you see on antipasto platters at Christmas and other holidays. This is a Chicago/Italian-American style version: tangy, garlicky, lightly spicy, and packed in oil after pickling.
1 min read
🥕 Ingredients (Makes ~2 quarts)
Vegetables
1 cup cauliflower florets
1 cup carrots, sliced
1 cup celery, sliced
1 cup red bell pepper, chopped
½ cup green olives, halved
¼ cup pearl onions (or sliced shallots)
2–3 serrano or jalapeño peppers, sliced
Brine
2 cups white vinegar
2 cups water
2 Tbsp kosher salt
2 Tbsp sugar
Seasoning
4 cloves garlic, smashed
1 Tbsp dried oregano
1 tsp crushed red pepper flakes (adjust to taste)
1 tsp black peppercorns
½ tsp celery seed
2 bay leaves
Oil Finish
1–1½ cups olive oil (or neutral oil for milder flavor)
🫙 Instructions
1. Salt the vegetables (important!)
Combine all vegetables in a large bowl.
Sprinkle with 2 Tbsp kosher salt.
Cover and refrigerate 8–12 hours.
Rinse thoroughly and drain well.
(This step keeps veggies crisp.)
2. Make the brine
Bring vinegar, water, sugar, and spices to a boil.
Simmer 2–3 minutes.
Let cool slightly.
3. Pickle
Pack vegetables tightly into clean jars.
Pour warm brine over vegetables to fully cover.
Cool, then refrigerate 24 hours.
4. Drain & oil-pack
Drain off most of the brine (leave ~2–3 Tbsp per jar).
Add olive oil to fully coat vegetables.
Seal jars and refrigerate.
⏳ Resting Time & Storage
Best after 3–5 days
Keeps 3–4 weeks refrigerated
Stir or shake occasionally to redistribute oil
🍽️ How to Serve Giardiniera
Antipasto & charcuterie boards
Italian beef sandwiches
With roasted meats or sausages
Chopped into pasta salad or potato salad
On pizza or bruschetta
