Giardiniera is a medley of vinegar-pickled vegetables, a vibrant staple in Italian cuisine often enjoyed as an antipasto. It pairs beautifully with cheese and cured meats or adds a burst of flavor to salads. Chicago-style giardiniera, known for its hot, spicy kick and generous use of olive or vegetable oil, offers a bolder variation on the traditional recipe. This unique fermented version deepens the classic tang and umami flavors, transforming simple vegetables into a lively and versatile condiment. Whether finely chopped and mixed with good-quality extra-virgin olive oil for Italian sandwiches, featured on a charcuterie board, or simply enjoyed straight from the jar as a midnight snack, this giardiniera is endlessly satisfying.
Did you know you can make a wide variety of homemade charcuterie without a curing chamber or other expensive equipment? You just need a fridge and some dry age wraps. Check out More Insane in the Brine: The Second Official Cookbook for several easy homemade charcuterie recipes that will blow away your taste buds.
Yield:
½ gallon jar
Shelf life:
Indefinite (refrigerated); will begin softening after 4+ months
Equipment:
- ½gallon mason jar
- Extra ½ gallon jar with lid for mixing brine solution
- Knife & cutting board
- Medium mixing bowl
- Measuring cups & spoons
- Fermentation weight & airlock lid
- Suggested: canning funnel
- Suggested: olive pitter
- Optional: wavy slicer for carrots and celery
Ingredients:
- ½ head cauliflower, chopped into florets
- 1 green bell pepper, diced or cut into strips
- 1 red bell pepper, diced or cut into strips
- 3-6 serrano peppers, sliced (add or omit according to taste)
- 2 medium carrots, 1/3” sliced
- 4 ribs celery, ½” sliced
- Optional: ½ cup pitted green olives, sliced (vinegar olives are fine but must be oil- and preservative-free)
- 3 bay leaves
- 10 sprigs fresh thyme or ½ tsp ground
- ¾ tsp black pepper
- 1 tsp dried oregano
- 2 TBSP additive-free salt (40g) in 4 cups water (950g), or prepare 4 cups of 4.2% brine
- Optional: ½ tsp crisping granules (calcium chloride)
- Optional: a few basil leaves and/or marjoram sprigs
Directions
1.) Wash and prepare the vegetables as indicated. If olives are omitted, you may optionally use ½ cup sliced cucumber if desired. Evenly mix the vegetables in the mixing bowl. Using the (suggested) canning funnel, transfer the veggies to the jar. Top with the bay leaves, thyme sprigs, black pepper, oregano and any other herbs or seasonings.
2.) In separate jar, combine the water, salt, and (optional) crisping granules. Seal lid tightly and shake vigorously until salt is completely dissolved. Give a good stir and pour over the vegetables. When brine reaches the shoulder of the jar, add the fermentation weight and top off brine as needed. At least 1” space between the brine and jar mouth is recommended. Apply the airlock lid and ferment at room temperature.
Suggested fermentation length (before refrigerating): 2-3 weeks.
Notes: When serving the giardiniera, you may opt to pour some good quality extra-virgin olive oil or sunflower oil over the vegetables. You may also more finely chop the veggies to make a relish for Italian sandwiches, sausage, etc. Olive oil added to the jar will congeal in the refrigerator, but you may do so using sunflower oil, if desired. Do so once the jar is pulled from fermentation and placed in cold storage (the combination of salt, established acidity through fermentation, and cold temps will prohibit any botulism or other risk).
The featured Italian sandwich photo below also includes my “pickled sub shop peppers” recipe in the 2nd Insane in the Brine Cookbook!
