Our Favorite Giardiniera
- PREP 1hrs
- COOK 5min
- TOTAL 1hrs 5min
You can think of this version as a blend between Italian and Chicago-style giardiniera. I call it Italian for its nice list of crunchy veggies, vinegar, and herbs, and Chicago-style because we also add some olive oil and a little heat with pepper flakes (though that’s optional). Homemade giardiniera lasts about 3 weeks in the fridge and adds a crunchy, zesty bite to almost anything (we especially love it for burgers, pizza, and antipasto boards with sliced homemade focaccia).
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
1/2 teaspoon fresh ground black pepper
1/2 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
Prepare equipment: Set aside a large mixing bowl and a 2-quart canning jar (or two 1-quart jars).
Prepare the vegetables: Remove the stem and leaves from the cauliflower and then cut or pull it into tiny florets (about 1/4 inch). Mince the garlic, and then cut the remaining vegetables (onion, sweet peppers, celery, and carrots) into pieces no larger than 1/4 inch.
Combine 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.
Make the brine: In a saucepan, combine the white wine vinegar and olive oil. Bring this mixture to a simmer over medium heat.
Add 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.
Add 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).
Store 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.