Italian Homemade Giardiniera

How to make an Italian Homemade Giardiniera.

INGREDIENTS: Makes 6×1 Pint Jars

  • 5 carrots, diced
  • 10 ribs celery, diced
  • 1/2 head cauliflower, chopped into small florets
  • 2 large red bell peppers, seeded and chopped
  • 1 cup sliced green pitted olives
  • 4 serrano peppers, sliced

Spices/Ingredients for each 1 pint jar:

  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon red chilli flakes
  • 1/8 teaspoon celery seeds
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon yellow mustard seeds
  • 1/4 teaspoon fennel seeds
  • 1 clove garlic, cut in half
  • 1 tablespoon extra virgin olive oil
  • 1 bay leaf

For the Brine:

  • 2 tablespoons salt
  • 4 cups white wine vinegar
  • 4 cups water


  1. Place the chopped vegetables in a large pot or bowl.
  2. Pour 1/4 cup salt over the vegetables and enough water to cover them.
  3. Let the vegetables soak in the salt water for at least 6 hours or overnight.
  4. To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added.
  5. Thoroughly rinse and drain the vegetables before dividing them up between the jars.
  6. Pack the vegetables in as tightly as you can.
  7. Place a clove of garlic cut in half in each jar.
  8. To make the brine bring the water, vinegar and salt to a boil.
  9. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top.
  10. Pour a tablespoon of olive oil over the top in each jar.
  11. Thoroughly wipe the rims with a wet paper towel, ensuring no oil or other residue is on them, and seal the jars.
  12. If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge.
  13. The flavour only gets better with time so wait at least 2-3 days before eating it.
  14. Will keep refrigerated for 2 weeks.
  15. If you’re canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath.
  16. Boil the jars for 10 minutes.
  17. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.
  18. If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for at least a year.
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