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bowl of giardiniera

How to Make Giardiniera

  • Author: Brooke
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 1/2 cups 1x


This quick refrigerator recipe will teach you how to make giardiniera, a popular Italian antipasto and condiment.  Giardiniara has many uses, and is often put in Italian beef sandwiches, appetizers, salads and pizza.  It is easy, healthy, and low carb!



For the Brine

  • 3 cups filtered water
  • 3 cups distilled white vinegar
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 bay leaf
  • 3 whole cloves
  • 1 teaspoon celery seeds
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns

For the Vegetables

  • 1 3/4 cup celery, sliced on the bias (4 stalks, 191g)
  • 1 1/2 cup carrots, peeled and sliced on the bias (4 carrots, 200g)
  • 2 cups red bell pepper, cut in 1 inch strips (1 large pepper, 221g)
  • 5 cups cauliflower, cut in bite-sized florets (1 large head, 484g)
  • 3/4 cup shallots, peeled and quartered (74g)


  1. Cut the celery and carrot on the bias in 1/4 inch slices, and cut the red pepper into 1-inch pieces.  Cut the cauliflower into bite-sized florets and quarter the shallots.  Set aside.
  2. Pour the water and vinegar into a large Dutch oven.  Turn the heat to medium high and sprinkle in the sugar and salt, then stir until the sugar has dissolved.
  3. Stir in the spices, then add the veggies.  Put the lid on and bring to a boil for 1 minute.
  4. Take the pot off the heat, let the pot cool to room temperature with the lid on.  The goal is to slowly cook the veggies so they are still a bit crunchy.
  5. Once cool, spoon the veggies into 7 clean canning jars (don't worry about sterilizing them).  Leave an inch of head space.
  6. Transfer the pickling liquid from the pot into a 4-cup measuring cup, then pour the pickling liquid into the jars.  Using a 1/2 teaspoon, distribute the remaining pickling spices into each of the seven jars.  Screw the lids on tightly, then invert and shake the jars.  Store upright in the fridge for 2 to 3 days before using.
  7. Serve the giardiniera as an appetizer with cheese and salami, in an olive salad for muffaletta, or on an Italian beef sandwich, hot dog, sub sandwich, as a pizza topping, or with bratwurst sausage.


  • Store in the fridge for up to 3 weeks, in an airtight sealed container like mason jars.
  • For a Northern Italian giardiniera use a one step process.
  • A vegetable that easily soaks up the pickling liquid is cauliflower, and it tastes delicious.
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Italian

Keywords: antipasto, pickled vegetables, giardiniera