HomeMisc Giardiniera


Posted in : Misc on by : MikeZ

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Pickled vegetable relish with fabulous flavor and versatility on hot dogs, muffuletta sandwiches, burgers, nachos, pizzas, and even pasta salads
Difficulty: Medium
Cuisine American, Italian
Keyword Misc.
Method Stove Top
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 pints


  • ½ head cauliflower - chopped into small florets
  • 10 stalks celery - diced
  • 5 carrots - diced
  • 2 large red bell peppers - seeded and chopped
  • 1 cup sliced green pitted olives
  • 4 serrano peppers - sliced – more for extra heat

Ingredients for EACH Jar:

  • ½ tsp. dried oregano
  • ½ tsp. coriander seeds
  • ¼ tsp. yellow mustard seeds
  • ¼ tsp. fennel seeds
  • ¼ tsp. black peppercorns
  • ¼ tsp. red chili flakes - optional, for hot giardiniera
  • tsp. celery seeds
  • 1 bay leaf
  • 1 clove garlic - cut in half
  • 1 Tbsp. extra virgin olive oil


  • 4 cups white wine vinegar
  • 4 cups water
  • 2 Tbsp. kosher salt


  • Place the chopped veggies a large stainless steel or glass pot/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.
  • Sterilize the jars, lids, and rings. Place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (Make some jars hot and some mild by adding or omitting chili flakes).
  • Thoroughly rinse and drain the vegetables before dividing them up between the jars. Using a Canning Funnel, pack the vegetables as tightly as you can. Add two halves of a clove of garlic in each jar.
  • Make 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 at the top. Pour a tablespoon of olive oil into each jar. Thoroughly wipe the rims with a wet paper towel, ensuring no oil or other residue is on them, and seal the jars.
  • For immediate use: To use within two weeks, let the jars sit at room temperature for a day or two and then transfer them to the fridge. Their flavor is better after 2-3 days. They will keep refrigerated for 2 weeks.
  • For long term Storage: Seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Remove the jars and allow them to rest undisturbed for a days before moving them. Shelf life: 6 months to 1 year max..


IMPORTANT:  When canning for long-term storage it is critical that you thoroughly wipe the rims of the jars before sealing to be sure no residue is on them, otherwise they will NOT seal properly.
Suggested by Paul Chiplock – February 8, 2021

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