If you are into tangy and crunchy pickled vegetables like we are, then you're gonna love this easy Italian-Style Giardiniera Recipe. This homemade version is super simple to make and has a special place in our family's heart. Chop vegetables and share stories together while you create this cherished family recipe at home.
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Italian Giardiniera or giardinera, pronounced "jar-din-AIR-ah," is a pickled vegetable dish that originated in the Mediterranean region. The name translates to female gardener and traditionally, it includes a mix of crisp vegetables like carrots, celery, bell peppers, cauliflower, and fennel, all marinated in a tangy brine of vinegar, water, and spices.
If you like this recipe, you may also love our other Italian recipes. Try this Authentic Chicken Saltimbocca recipe or our favorite Sunday Gravy.
Why We Love This Recipe
- Healthy: Packed with colorful vegetables, it's a nutritional powerhouse.
- Addictive: Once you try it, you'll find yourself making it again and again.
- Easy: No fancy equipment or culinary skills required – just chop, mix, and marinate!
- Rotation: Keep it on hand at all times for a healthy and satisfying snack.
Italian Giardiniera Ingredients
- Carrots: They bring in some sweetness and a pop of color to our tangy giardiniera.
- Celery: Adds that satisfying crunch and a burst of refreshing flavor.
- Bell Peppers: These bad boys bring in a whole rainbow of colors and a nice sweet, tangy kick. Use red bell peppers, orange bell peppers, and yellow bell peppers.
- Cauliflower: Adds a little nutty flavor and keeps things nice and crisp.
- Fennel Bulb: Think of it as a hint of licorice flavor that adds some extra crispness to the mix.
- Extra Virgin Olive Oil: This adds a smooth richness to our giardiniera.
- Oregano: Think of this as our secret herb weapon!
- Red Pepper Flakes: These little guys bring the heat!
- Black Pepper: It's like a flavor booster!
- White Wine Vinegar: This gives our veggies that signature tangy taste while also helping to pickle and preserve them.
- Sugar: A touch of sweetness to balance out the tanginess of the vinegar and make the giardiniera taste just right.
- Kosher Salt: Flavor enhancer
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- White Wine Vinegar: Use white vinegar or cider vinegar for a slightly different flavor.
- Vegetables: Customize the vegetables based on personal preference or seasonal availability.
- Flavor: Experiment with different herbs and spices like thyme, rosemary, or garlic.
- Spice: Create hot giardiniera by adding sliced jalapeños or Serrano peppers.
- Presentation: Chop veggies up into fine relish-sized pieces to add to your favorite sandwich or to toss on top of pizza.
How to Make this EASY Italian Style Giardiniera Recipe
Step One: Prepare the Vegetables
Slice up the carrots, celery, bell peppers, cauliflower, and fennel into bite-sized pieces. Chunky is the way to go here!
Step Two: Combine Vinegar Mixture
In a mixing bowl, combine the white wine vinegar, water, sugar, and kosher salt. Give it a good stir until everything is well mixed.
If you prefer, you can warm the mixture slightly in the microwave or on the stove over low heat until the sugar and salt dissolve completely. Simply let the mixture cool down to room temperature before using it to marinate your vegetables.
Step Three: Combine Vegetables and Marinate
Toss the vegetables into a big bowl and pour over the tangy vinegar mixture. Make sure they are all coated nicely. Place it in the fridge for at least 4 hours (or even better, overnight) to let the flavors join together.
Step Four: Serve
Drain the vegetables and give them a little drizzle of olive oil. Sprinkle on some oregano, red pepper flakes, and freshly ground black pepper for extra flavor.
How To Chop Fennel
- Trimming: Start by trimming off the fronds (the feathery green leaves) and the tough outer layer of the fennel bulb.
- Halving: Cut the fennel bulb in half lengthwise through the root end.
- Removing the Core: Use a sharp knife to cut out the tough core from each half of the fennel bulb.
- Slicing: Place each fennel half flat-side down on the cutting board, and slice crosswise into thin slices.
- Chopping: If you prefer smaller pieces, chop the slices into cubes or smaller sections.
- Optional: Save the fronds for garnish or use them to add flavor to stocks, soups, or salads.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh, high-quality vegetables.
✔️ DO Make sure the vegetables are fully submerged in the vinegar mixture to prevent spoilage.
Storage
Store giardiniera in airtight containers in the refrigerator for up to 2 weeks. Make sure to drain excess liquid before serving each time.
Recipe FAQs
Yes! You can increase the amount of red pepper flakes to suit your taste.
When stored properly in the refrigerator, it can last up to 2 weeks.
Absolutely! Feel free to customize the vegetables based on your preferences.
Chicago-style giardiniera tends to be spicier, with serrano or sport peppers and a mix of finely chopped vegetables. Italian-style giardiniera is typically less spicy and may include additional ingredients like green olives or capers.
Related
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📖 Recipe
EASY Italian Style Giardiniera Recipe
Equipment
- Mixing Bowl
- Saucepan (optional)
- Knife
- Cutting board
- Mason jars or airtight containers for storing
Ingredients
- 3 jumbo carrots
- 2 stalks celery
- 8 oz. multicolored bell peppers
- 1 small head of cauliflower
- 1 fennel bulb
- 1 cup white wine vinegar
- ½ cup water
- ¼ cup sugar
- 1 tablespoon kosher salt
For serving
- drizzle extra virgin olive oil
- 2 teaspoons oregano
- ½ teaspoon red pepper flakes
- black pepper, to taste
Instructions
- Slice up the carrots, celery, bell peppers, cauliflower, and fennel into chunky bite-sized pieces. *See how to chop fennel in post above.
- In a mixing bowl, combine the white wine vinegar, water, sugar, and kosher salt. Stir until everything is well mixed. *Note: If you prefer, you can warm the mixture slightly in the microwave or on the stove over low heat until the sugar and salt dissolve completely. Simply let the mixture cool down to room temperature before using it to marinate your vegetables.
- Toss the vegetables into a big bowl and pour over the tangy vinegar mixture. Make sure they are all coated. Place it in the fridge for at least 4 hours (or overnight) to let the flavors join together.
- Drain the vegetables and give them a little drizzle of olive oil. Sprinkle on some oregano, red pepper flakes, and freshly ground black pepper for extra flavor.
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Notes
- Flavor: Experiment with different herbs and spices like thyme, rosemary, or garlic.
- Spice: Create hot giardiniera by adding sliced jalapeños or Serrano peppers.
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