Go Back
–+ servings
Close-up of a yellow liquid with floating slices of garlic, herbs, and pepper flakes, possibly a marinade or salad dressing.

Giardiniera

No ratings yet
A spicy, tangy Italian relish of pickled vegetables soaked in oil. Good on sandwiches, salads, pizza, or a charcuterie board.
Print Recipe Pin Recipe
Prep Time 30 minutes
Pickle 2 days 22 hours
Total Time 2 days 22 hours 30 minutes
Servings: 8 cups
Course: Dressing/Condiment
Cuisine: Italian-American
Calories: 3049
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: Keeps sealed in the fridge for 6-12 months once cured, though the vegetables stay crunchiest in the first couple of months. Always use a clean utensil when scooping so it stays good that long.

Tried this recipe?

Let us know how it was!