Homemade Giardiniera Recipe

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I’m far from a professional canner, but I do love picking a few worthy vegetables to can during the summer so I can enjoy delicious canned produce for a few months after. This homemade giardiniera tastes so wonderful and can be used as a bright condiment on homemade pizza, sandwiches, and salads. They are also great addition to cheese platters.

My version is spicier and sweeter than most store-bought ones I’ve had. Pop open a jar and I doubt it’ll make it through the week—I find myself snagging a piece or two every time I open the fridge!

Simply Recipes / Nick Evans


What is Giardiniera?

Giardiniera means “gardener” in Italian. As you may guess, it’s essentially a garden in a jar—you can use a wide range of vegetables. I like to use cauliflower, carrots, celery, and peppers.

The pickling liquid to make giardiniera can take many forms. This recipe uses a mix of red pepper flakes, jalapeños, sugar, and salt so it is spicy and sweet. Some versions have oil in them, but I prefer to drizzle in oil into the jars or over the vegetables after canning and after I open the jars to eat.

Best Vegetables for Giardiniera

Any hearty vegetable can be turned into giardiniera. For a good base, I like cauliflower since it stays crunchy and doesn’t shrink much when pickled. Other than that, any mix of peppers, cabbage, and even olives work well. 

Rinse and cut your vegetables into small pieces—I recommend a specific size for each on the ingredient list. You don’t want any huge pieces. You can chop the vegetables more finely—you may only get 4 pints, instead of 6 pints, as more vegetables will fit in each jar. 

Simply Recipes / Nick Evans


More Pickled Vegetables We Love

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