Go Back
+ servings
person holding a forkful of giardiniera
Print Recipe
4.67 from 3 votes

Giardiniera Pickled Vegetables

This quick refrigerator recipe will teach you how to make giardiniera, a popular Italian antipasto and condiment.  Giardiniera or pickled vegetables has many uses, and is often put in Italian beef sandwiches, appetizers, salads and pizza.  It is easy, healthy, and low carb!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer
Cuisine: Italian
Keyword: giardiniera, Northern Italian giardiniera, pickled vegetables
Servings: 8 ½ cups
Calories: 42kcal
Author: Brooke


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
  • ½ teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns

For the Vegetables

  • 1 ¾ cup celery sliced on the bias (4 stalks)
  • 1 ½ cup carrots peeled and sliced on the bias (4 carrots)
  • 2 cups red bell pepper cut in 1 inch strips (1 large pepper)
  • 5 cups cauliflower cut in bite-sized florets (1 large head)
  • ¾ cup shallots peeled and quartered


  • 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.
  • Stir in the spices, then add the veggies.  Put the lid on and bring to a boil for 1 minute.
  • 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. This can take 3 hours.
  • Once cool, spoon the veggies into 7 clean canning jars (don't worry about sterilizing them).  Leave an inch of head space.
  • Transfer the pickling liquid from the pot into a 4-cup measuring cup, strain and reserve the pickling spices. Pour the pickling liquid into the jars.  Using a ½ teaspoon, distribute the strained and reserved 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.
  • 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.
  • Make sure to use cauliflower as it easily soaks up the pickling liquid.
  • For a Northern Italian giardiniera, use the one step pickling process described in the recipe card.
  • For a Sicilian giardiniera, use a two step process. Pickle the vegetables for 3 days, then drain and store in oil.  Keep refrigerated.
  • For a Chicago style giardiniera, use two serrano peppers and some red pepper flakes.


Serving: 0.5cup | Calories: 42kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 863mg | Potassium: 232mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2485IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 1mg