The ULTIMATE pickled vegetable relish, its flavor and versatility will astound you! Not just for hot dogs and muffuletta sandwiches, add this giardinera to your burgers, nachos, pizzas, pasta salads and anything else your heart desires!
Prep time: PT30M
Cook time: PT10M
Total time: PT40M
Rating
4.98 stars (248 reviews)
Keywords
Giardiniera
Ingredients
1/2 head cauliflower, chopped into small florets
10 ribs celery (, diced)
5 carrots (, diced)
2 large red bell peppers (, seeded and chopped)
1 cup sliced green pitted olives
4 serrano peppers (or more according to heat preference) (, sliced)
Spices/Ingredients for EACH pint jar:
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds
1/4 teaspoon yellow mustard seeds
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
1/4 teaspoon red chili flakes (optional, for hot giardiniera)
1/8 teaspoon celery seeds
1 bay leaf
1 clove garlic, cut in half
1 tablespoon extra virgin olive oil
For the Brine:
4 cups white wine vinegar
4 cups water
2 tablespoons kosher salt
Categories
condiment
Cuisine
American
Italian
Steps
Place the chopped veggies a large non-reactive pot or bowl. Pour 1/4 cup kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.
To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (I like to make some jars hot and some mild by adding/omitting the red chili flakes).
Thoroughly rinse and drain the vegetables before dividing them up between 6 pint-sized jars. Pack the vegetables in as tightly as you can. Place a clove of garlic (cut in half) in each jar.
To make the brine: Bring the water, vinegar and salt to a boil. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Pour a tablespoon of olive oil over the top in each jar (omit the oil if water bath canning). Thoroughly wipe the rims with a wet paper towel, ensuring no oil or other residue is on them, and seal the jars.
If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge. The flavor only gets better with time so wait at least 2-3 days before eating it. Will keep refrigerated for 2 weeks.
If you're canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for up to a year.Note: If you're canning the jars for long-term storage you can add the oil later to your giardiniera when you open the jar.Makes roughly 6 pints.
Nutitrion
Serving Size: 85 g
Calories: 19 kcal
Carbohydrates: 2 g
Saturated Fat: 5 g
Sodium: 457 mg
Sugar: 1 g
Reviews
Cherie on 2026-04-10 (5 stars): This recipe is DIVINE! It turned out perfectly, will be my go to from now on! I also made some hot jars as well, soooo good 🙂 I love recipes that are healthy and nutritious and so easy to make, thanks 🙏
Brian on 2025-11-19 (5 stars): If I’m using 32oz jars instead of 16oz jars, should I double the spice measurements?
Mary on 2025-09-24 (5 stars): I'd give this 10 stars if I could! I could not wait to eat it so I had some a few hours after I jarred it and it was already delicious. The oil makes it slightly decadent and the fennel seed makes it. Thank you!
