Real Recipes From Real Home Cooks ®


Recipe by
Renée G.
Uptown, AR

Giardiniera is a blend of pickled vegetables commonly found in Italian cuisine. Chicago Style Giardiniera is known to be spicy because of the addition of hot peppers in the mix. Giardiniera is used to top sandwiches, pizzas, hot dogs and more lending a tangy, pickle-y bite to often rich dishes. It’s simply magical. Giardiniera (Pronounced ‘gardenia’ like the flower.)

yield serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For giardiniera

  • 2 cups white vinegar
  • 2 cups water
  • 2 ½ tbsp. granulated sugar
  • 1 tbsp. italian seasoning
  • ½ tbsp. crushed red pepper
  • 1 bay leaf
  • 2 garlic cloves crushed, finely chopped
  • 1 head cauliflower but into bite sized florets
  • 2 celery stalks thinly sliced
  • 4 serrano peppers thinly sliced*
  • 2 carrots thinly sliced
  • 1 red bell pepper diced small
  • 1 cup olive oil
  • ½ tsp. (more or less) kosher salt
  • ½ tsp. ground pepper

How To Make giardiniera

  • 1
    Add the garlic, cauliflower, celery, serrano peppers, carrots, and bell pepper to the saucepan. Continue to boil for 5 minutes. Turn the heat off and allow all the vegetables to set in the hot liquid for an additional 5 minutes or until they are crisp tender.
  • 2
    Reserve ¼ cup of the cooking liquid. Drain the vegetables and transfer to a large bowl.
  • 3
    Toss the vegetables with the olive oil, reserved cooking liquid, salt and pepper. Transfer to jars or an airtight container.
  • 4
    Refrigerate for 20-30 minutes (overnight is better – 2 days is even better).
  • 5
    Serve with a slotted spoon.
  • 6
    May be stored in fridge up to 3 weeks.
  • 7
    NOTE: *You know your family and friends and the level of heat they like, love, can tolerate – so use your best judgement when adding serrano peppers. My family can stand a little heat and I’ve found the 4 serranoes to be just about right.