Homemade Giardiniera Pickled Vegetables
Pickled Vegetables Recipe
- 3 cups small cauliflower florets
- 1 ½ cups sliced carrots
- 1 ½ cups sliced celery
- 1 ½ cups sliced red bell pepper
- 1 cup pitted green olives
- 4 tablespoons olive oil
- 4 cloves garlic (smashed)
- 4 bay leaves
- 2-4 serrano chiles
- 2 teaspoons dried oregano
- 1 teaspoon celery seeds
- 1 teaspoon fennel seeds
- 1 teaspoon yellow mustard seeds
- 3 cups water
- 3 cups white vinegar
- 2 tablespoons salt
- 2 tablespoon sugar
- Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.
- To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.
- Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
- Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
- Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.
My Italian pickled vegetables recipe is one I love keeping on hand to liven up any dish. I chop fresh veggies like carrots, cucumbers, and onions, then quick-pickle them in a zesty blend of vinegar and spices for a tangy, crunchy bite. This easy refrigerator recipe is perfect for sandwiches, charcuterie boards, and so much more.
As far as pickled veggies go, nothing beats this recipe, also known as giardiniera, which is Italian for pickled vegetables. It’s so easy to make a large batch that there’s really no reason not to have them on hand as the perfectly salty and zesty kick to your favorite dishes! Even a few of these perfectly spiced and tangy veggies can add a burst of flavor to just about every other dish, from a simple sandwich and grilled meat, to an antipasto platter. Like my cucumber pickle recipe, this giardiniera is great to have on hand in the fridge — it also doubles as the perfect snack when I’m looking for something quick and nutritious to munch on.
Wendy – ⭐⭐⭐⭐⭐ This stuff is INCREDIBLE!!! I’m just now trying our batch after waiting a couple of days and I couldn’t be happier. I’ve already shared the recipe with several friends and family members. Five stars!
Sommer’s Recipe Highlights
Versatile – These pickled veggies are perfect for charcuterie boards, salads, sandwiches, and with grilled meat. The combo of tangy, terrifically sour, and salty flavors, pack a punch and a crunch. The bold spices represented make every dish taste so much better.
Long-Lasting – My simple recipe takes up two days total to make because of the pickling time, and creates a blend that keeps well in the fridge for weeks. Don’t worry, like my refrigerator bread and butter pickles, I promise the prep time is quick!
Use Up Those Veggies – Made with fresh seasonal produce, this recipe is a great way to use up your abundance of summer garden veggies and farmers market finds. This way, nothing goes to waste!
Key Ingredients and Tips
Cauliflower florets – These add that intense crunch and the florets soak up the brine and spices really well.
Carrots – I love to add carrots here because they add a gorgeous pop of color and a subtle sweetness that balances out all the flavors.
Celery – A few chunks of celery add a savoriness that’s classic of a gardiniera.
Red bell pepper – For some added sweetness and color, I use red bell pepper, but you can also use green or yellow.
us, bold, and briny flavor to the recipe.
Olive oil – I definitely recommend using a really good quality extra virgin olive oil here. Cold-pressed is preferable.
Garlic – Smashed garlic adds a ton of depth to this dish. There’s no need to mince them!
Serrano chilis – For that signature spice, I love to use a bit of serrano chilis. You can also opt for jalapeños or habaneros instead.
For the pickling liquid brine – You’ll need room temperature water, white vinegar, kosher salt, and sugar for the brine.
How to Make
printable form at the bottom of the post.
Prep – I do the prep work the night before, if I’m in a hurry. However, it doesn’t actually take that long so you can do it all on the same day. This basically entails washing and chopping up all the veggies into tiny bite-sized pieces. I also drain the olives ahead of time.
Build the base – I fill up each jar with olive oil, smashed garlic, a bay leaf, serrano pepper and a combo of those Italian spices.
Add the veggies – Then, I add in an equal amount of the chopped cauliflower, carrots, celery, olives and bell peppers into each jar. I fill up the jars all the way to the top with the veggies.
Make the brine – I grab a saucepan and I bring the water, vinegar, salt and sugar to a boil, stirring well. Then I pour the boiling bring into each jar until the veggies are covered.
Rest and refrigerate – I let the pickles rest until they get to room temperature. Then, I cover the jar with a lid and I shake the veggie mixture up and pop the jars into the fridge for up to 48 hours before serving.
The 2-day timeframe here creates the best flavor and texture, but in a pinch, you can pop the jar open after one day!
Recipe Variations
Mild pickled veggies – If you need to make mild pickled vegetables, omit the serrano chiles! Or, for just a hint of extra spice, you can add a sprinkle of red pepper flakes instead.
Herbs – You can add any herby flavor profile with fresh herbs like rosemary, dill, or thyme. Avoid delicate herbs like parsley or cilantro, though!
Switch up the vegetables – You can add different vegetables here like chopped asparagus, green beans, or radishes. Pick firm dense veggies because they hold up the best.
