The giardiniera recipe we have here is absolutely delicious! This simple pickled vegetable relish, made with oregano, vinegar, and olive oil, will soon become your favorite condiment!
Credit goes to Chef Richard for this amazing recipe. It combines the best of Italian and Chicago styles, offering a mix of crunchy veggies and herbs typical of Italian giardiniera along with olive oil and a touch of heat that’s characteristic of Chicago-style giardiniera.
I find it hard to resist adding this to my meals. It’s crunchy from the veggies, herby from the oregano, and tangy from the vinegar. I can’t get enough of it!
Key Ingredients
- Vegetables: The combination of crunchy and vibrant veggies really sets this homemade giardiniera apart. We use cauliflower, onion, colorful sweet bell peppers, carrots, and celery.
- Garlic and Oregano: We recommend using fresh garlic for the best flavor. Mince 5 cloves finely to infuse the brine with garlic goodness. Dried oregano works perfectly in this recipe, but you can use fresh oregano if you prefer. Just adjust the amount to taste.
- Salt and Sugar: A bit of salt and sugar is added to enhance the flavors. Salt seasons the brine, while sugar balances the acidity of the vinegar. Use sea salt or pickling salt to avoid any discoloration or pickling issues that can arise from using table salt.
- Black Pepper and Red Pepper Flakes: Freshly ground black pepper adds a well-seasoned taste, while red pepper flakes provide a hint of heat. Feel free to omit them if you prefer. You can use regular crushed red pepper flakes or try Korean pepper flakes for a slightly sweeter heat.
- Pimento Stuffed Olives: Sliced green pimento stuffed olives are a highlight of Chef Richard’s giardiniera. Stir them in just before transferring everything to a jar.
- Vinegar and Olive Oil: Opt for high-quality white wine vinegar for the best flavor. Choose regular olive oil over extra-virgin for this recipe, as it will prevent solidifying in the fridge. If the oil solidifies, simply let the jar sit at room temperature to liquefy.
Find the complete recipe with measurements below.
How to Make Giardiniera
Tip 1: Chop veggies finely. For a relish-like texture, chop the vegetables into small pieces. Think small “trees” for the cauliflower and 1/4-inch pieces for the other veggies. Although chopping may take some time, this recipe yields a large batch that will last. You’ll happily return to make more once you finish your first jar!
Tip 2: Chill in the fridge. While the giardiniera is tasty right away, the flavors truly meld after a day or two in the fridge. The veggies marinate, and the flavors intensify, making it even more delicious. The carrots and cauliflower soften slightly, retaining their crunch but with a more tender texture. Give it a try!
More Pickle Recipes
Our Favorite Giardiniera
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This recipe is a fusion of Italian and Chicago-style giardiniera. It features a delightful mix of crunchy veggies, vinegar, and herbs inspired by Italian tradition, along with olive oil and a hint of heat from pepper flakes for a Chicago-style twist. Homemade giardiniera can be stored in the fridge for up to 3 weeks and adds a zesty crunch to a variety of dishes, including burgers, pizza, and antipasto boards paired with freshly sliced focaccia.
One 2-quart jar, 32 Servings
You Will Need
1 ½ pounds (680g) cauliflower, 1 small-to-medium cauliflower, about 4 cups small florets
Half a large onion, chopped
5 cloves garlic, minced
8 ounces (226g) sweet bell peppers, seeds removed and chopped, about 2 cups
3 ribs celery, about 1 cup chopped celery
4 medium carrots, about 2 cups chopped carrots
1 tablespoon dried oregano
1 tablespoon fine sea salt or pickling salt
1 tablespoon granulated sugar
½ teaspoon fresh ground black pepper
½ teaspoon crushed red pepper flakes, optional
20 green pimento stuffed olives, sliced into rings
2 ½ cups (20oz or 590ml) white wine vinegar
1 ½ cups (12oz or 354ml) olive oil, not extra-virgin, see note
Directions
1Prepare equipment: Set aside a large mixing bowl and a 2-quart canning jar (or two 1-quart jars).
2Prepare the vegetables: Remove the stem and leaves from the cauliflower and then cut or pull it into tiny florets (about ¼ inch). Mince the garlic, and then cut the remaining vegetables (onion, sweet peppers, celery, and carrots) into pieces no larger than ¼ inch.
3Combine the vegetables: In the large mixing bowl, combine the prepared cauliflower, onion, garlic, sweet peppers, celery, carrots, oregano, salt, sugar, black pepper, and pepper flakes (if using). Toss to combine, then let it sit on the counter for 30 minutes.
4Make the brine: In a saucepan, combine the white wine vinegar and olive oil. Bring this mixture to a simmer over medium heat.
5Add the brine to the vegetables: Carefully pour the hot vinegar and oil brine over the vegetable mixture. Use a spoon to press down all of the veggies, so they are submerged in the brine. Wrap the top of the bowl with plastic wrap and allow everything to cool completely to room temperature.
6Add the olives and transfer to a jar: Once cooled, mix in the sliced green olives. Transfer the entire mixture to a 2-quart jar (or two 1-quart jars).
7Store in the refrigerator: Refrigerate overnight (preferably upside down, set inside a bowl, to ensure even brining). The next day, turn the jar right-side up and let it stand for one more day in the fridge. They will only get better from here! As it sits, make sure the brine covers the vegetables. It lasts in the fridge for about 3 weeks.
Adam and Joanne’s Tips
- A note on olive oil: We suggest using a regular, more refined olive oil for this recipe rather than extra-virgin. Extra-virgin olive oil tends to solidify more rapidly and completely in the cold temperatures of the refrigerator, making it harder to serve directly from the fridge. If you notice the oil has solidified when serving, don’t worry—leave the giardiniera out at room temperature for a short period until the oil liquefies again.
- Storing: Keep homemade giardiniera in the refrigerator for up to 3 weeks, ensuring the vegetables remain fully submerged in the brine. If needed, you can top up the jar with more vinegar and oil to keep everything covered (start with 2 tablespoons vinegar + 1 tablespoon olive oil).
- Ways to serve it: Homemade giardiniera is so good I eat it straight from the jar, but it’s incredibly versatile and can add a terrific, tangy bite to almost anything. It’s classic with Italian beef and roast beef sandwiches. I love it for muffuletta sandwiches, and it’s perfect on an appetizer or antipasto board. Try it on homemade burgers, turkey burgers, beer brats, meatloaf, and hot dogs. I also love it as an alternative to pickles for my tuna salad, chickpea salad, and chicken salad! And finally, we love it on pizza (see my homemade pizza dough or cheese pizza to try it).
- The nutrition facts provided below are estimates. Calculating how much salt is in the veggies is difficult, so we have included all of the brine in the calculations.
Nutrition Per Serving
Serving Size
about ¼ cup (veggies and brine)
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Calories
111
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Total Fat
10.9g
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Saturated Fat
1.6g
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Cholesterol
0mg
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Sodium
260.5mg
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Carbohydrate
3.4g
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Dietary Fiber
1g
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Total Sugars
1.7g
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Protein
0.7g
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