Easy Homemade Giardiniera Recipe (Spicy or Mild)

Two glass jars filled with pickled vegetables, including cauliflower, carrots, celery, red peppers, bay leaves, and peppercorns, sit on a light surface with a beige cloth in the background.

Easy Homemade Giardiniera Recipe (Spicy or Mild)

This homemade giardiniera recipe is crunchy, tangy, and ready to go on everything. Make it spicy or mild, refrigerator style or properly canned for the pantry.

Prep Time20

Cook Time8

Resting time1

Total Time1 26

Course: Appetizer, Side Dish

Cuisine: Italian, Sicilian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: refrigerator giardiniera recipe

Servings: servings

Calories: 58kcal

Author: Lora

Equipment

1 Cutting Board
1 Sharp Knife
1 large pot
1 Large bowl
3 pint sized jars

Ingredients

½ medium head cauliflower cut into bite-sized florets
4 medium carrots (about ½ pound), peeled and sliced crosswise into ½-inch pieces
3 celery stalks sliced crosswise into ½-inch pieces
¼ pound pearl onions peeled and left whole
1 medium red bell pepper pepper, cored, seeded and sliced, then the bigger slices cut in half
2 cups white wine vinegar
1 cup spring water or filtered water
1 Tablespoon sea salt or kosher salt
1 Tablespoon sugar
½ teaspoon whole black peppercorns
¼ teaspoon coriander seeds
½ teaspoon red pepper flakes can be omitted
¼ teaspoon whole cloves
¼ teaspoon whole juniper berries
¼ teaspoon fennel seeds
3 dried bay leaves
3 Tablespoons extra-virgin olive oil

Instructions

Prepare the jars and vegetables

Wash and slice all the vegetables, then place them in a large mixing bowl. Set out three clean pint-sized jars.

Add the seasonings

Combine the aromatics in a small bowl (bay leaves will get added with the vegetables). Divide the spice mixture evenly among the jars.

Make the brine

Pour the white wine vinegar, distilled vinegar, and water into a large pot. Add the salt and sugar and set the pot over medium heat. Bring the brine to a boil, stirring until the salt and sugar dissolve completely.

Give the vegetables a quick hot soak

Take the pot off the heat and carefully stir in the prepared vegetables. Cover the pot and leave them in the hot brine for about 1 minute, just long enough to slightly soften them without losing their crunch.
Transfer the vegetables back to the bowl with a slotted spoon, leaving the brine in the pot.

Fill the jars

Divide the vegetables among the jars, making sure each one gets a good mix. Pack them in snugly without pressing hard enough to crush them. Add a bay leaf to the side of each jar.
Pour in enough brine to cover the vegetables, leaving about ½ inch of space below the rim. Finish each jar with 1 tablespoon of olive oil, if using. Leave out the oil when processing the jars in a water-bath canner.
Seal the jars tightly, then gently tilt each jar a few times to help distribute the spices.

Rest and refrigerate

Leave the jars upright at room temperature for 24 hours, then transfer them to the refrigerator.
You can enjoy the giardiniera sooner, but the flavors develop even more after several days. Keep the jars refrigerated, make sure the vegetables stay submerged in the brine, and enjoy within 4 to 6 weeks for the best flavor and texture.

Notes

Vegetables: Cut the vegetables into similar-sized pieces so they pickle evenly and fit easily into the jars.
Vinegar: Use vinegar with at least 5% acidity. You can use all distilled white vinegar or a 50/50 mix of distilled white vinegar and white wine vinegar for a slightly softer, more rounded flavor. Do not reduce the total amount of vinegar or change the vinegar-to-water ratio.
Pickling spice: To keep things simple, you can replace the individual spices with a prepared pickling spice blend. Use about 1 to 2 teaspoons, then check the label before adding extra bay leaves, red pepper flakes, or other spices already included in the mix.
Spices: Adjust the red pepper flakes to suit your taste. For a more traditional Southern Italian flavor, add dried oregano, garlic, or Calabrian chili. The red pepper flakes could also be omitted.
Hot peppers: Add sliced hot peppers for extra heat. Calabrian chilies, serrano peppers, jalapeños, or small red chili peppers all work well. Remove the seeds for a milder giardiniera, or leave them in for more spice.
Oil: The olive oil is optional and adds a smoother, richer finish. Leave it out if you plan to process the jars in a water-bath canner.
Jars: Use clean jars and lids. Pack the vegetables snugly, but do not crush them.
Brine: Make sure the vegetables remain fully covered by the brine while stored.
Resting: You can taste the giardiniera after 24 hours, but the flavor improves after several days. For the best results, wait about 1 week before serving.
Storage: Keep this refrigerator giardiniera chilled and enjoy it within 4 to 6 weeks for the best flavor and texture.
Serving: Serve it as part of an antipasto platter, spoon it onto sandwiches, or pair it with grilled meats, fish, cheese, and crusty bread.
Yield: This recipe makes about three pint-sized jars, or roughly 1.4 liters total. The exact yield may vary slightly depending on how tightly you pack the vegetables.

Nutrition