Giardiniera

A spicy, tangy Italian relish of pickled vegetables soaked in oil. Perfect on sandwiches, salads, pizza, or a charcuterie board.

Why You'll Love This Giardiniera❤️

Crunchy, tangy, and packed with heat-this giardiniera is the flavor bomb your pantry didn't know it needed. It's bold enough to wake up any sandwich, and versatile enough to spoon onto pizza, grain bowls, or cheese boards.

Tips and Tricks

• Slice vegetables uniformly so they pickle at the same rate and look visually appealing.
• Use gloves when handling serrano chilis to avoid irritation from the oils.
• Let the giardiniera mellow in the fridge at least 2 days for the best flavor infusion.
• For a longer shelf life, make sure your jars and utensils are fully sterilized before packing.
• Shake the jar gently every few days to keep everything evenly marinated.

Variations

• Use jalapeños instead of serrano for a milder heat.
• Add green beans or pearl onions for extra texture and visual interest.
• Include mustard seeds or fennel seeds for a more aromatic, spiced profile.

Substitutions

• Replace avocado oil with grapeseed or canola oil if preferred.
• Use apple cider vinegar for a fruitier, slightly sweeter tang.
• If cauliflower isn't your thing, sub in broccoli florets or even zucchini.

Best Served With

• Italian beef sandwiches or hoagies
• Pizza or flatbread
• Charcuterie and cheese boards
• Grain bowls or rice salads

How to Store Leftovers

• Store your giardiniera in a tightly sealed glass jar in the refrigerator. It improves with time and lasts 6-12 months if kept submerged in oil and stored cold.

Common Questions

Giardiniera

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A spicy, tangy Italian relish of pickled vegetables soaked in oil. Perfect on sandwiches, salads, pizza, or a charcuterie board.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 12 hours hrs 30 minutes mins

Course: Dressing/Condiment

Cuisine: Italian-American

Calories: 3049

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 serrano chili thinly sliced, seeds removed
• 2 red sweet peppers cut into ½-inch pieces
• 1 large celery rib or 2 small sliced
• 1 large carrot or 2 small sliced
• ½ medium head cauliflower cut into bite-sized florets
• ¼ cup kosher salt
• 3 garlic cloves slivered
• 4.5 teaspoon dried oregano
• 1.5 teaspoon red pepper flakes
• 1.5 teaspoon black peppercorns crushed
• 1.5 cups white vinegar
• ¾ cup olive oil not extra virgin
• ¾ cup avocado oil

Equipment

• Large Mixing Bowl
• Spoon or tamper to pack vegetables
• Small saucepan or bowl for mixing dressing
• 2 sterilized quart-size jars with lids
• Measuring spoons and cups
• Colander

Method

 

1. Add all chopped vegetables and kosher salt to a large mixing bowl. Toss thoroughly with your hands.
2. Add water until vegetables are covered. Cover the bowl and let it sit at room temperature for 8-12 hours.
3. After soaking, drain and rinse vegetables thoroughly in a colander.
4. Sterilize two 1-quart glass jars by running them through the dishwasher or submerging in boiling water for 10 minutes. Let dry.
5. In a small bowl or directly in one of the jars, combine garlic, oregano, red pepper flakes, peppercorns, vinegar, and both oils. Shake or whisk well to emulsify.
6. Pour half of the dressing into the second jar.
7. Pack the vegetables tightly into both jars, then top off with remaining dressing. If veggies aren't fully submerged, make a little more dressing and top off.
8. Seal tightly and refrigerate. Let flavors develop for 2-3 days before using. Giardiniera will keep in the fridge for 6-12 months.

Nutrition

Calories: 3049kcalCarbohydrates: 24gProtein: 4gFat: 327gSaturated Fat: 42gPolyunsaturated Fat: 40gMonounsaturated Fat: 234gSodium: 28366mgPotassium: 718mgFiber: 8gSugar: 11gVitamin A: 8434IUVitamin C: 310mgCalcium: 115mgIron: 4mg

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