Giardiniera

Around 9:30 every morning, my coworkers and I begin talking about food. Not sure why, probably because most of us forgot to eat breakfast and are already beginning to get hungry. Most of our conversations revolve about what we have seen on television or the web, or more so, what would really taste good at that time. Not sure why we were on topic, but one of my coworkers and I began talking about giardiniera, the spicy vegetable medley that is typically served on Italian beef sandwiches, sausages, or simply served alone as an antipasto, or alongside a salad. Well, what happens when we begin talking about food, and in particular one that I have yet to make, but surely love? I make it. So here is my take on the wonderful, spicy, but somewhat sweet, giardiniera.

Giardiniera Recipe

Keep in mind that giardiniera is typically made of bell peppers, cauliflower, chilies, olives, and carrots, however you can add your own as well, as like I did with a bit of radish, Thai chilies, and then some.

This takes a few days; one to soak the veggies overnight in salt water, and the following 2 days to let sit in the vinegar and sugar solution. Patience pays off.

Ingredients: (Step One)

  • 2 green bell peppers, diced
  • 2 red bell peppers, diced
  • 1/2 head of cauliflower, small florets
  • 6 jalapeno peppers, chopped
  • 2 serrano peppers, chopped
  • 2 stalks of celery, diced
  • 4 Thai chilies, whole
  • 2 carrots, diced
  • 1 small to medium sized yellow onion, diced
  • 4 radishes, quartered
  • 1/2 cup of kosher salt
  • cold water to cover

To a large bowl, add in all of the above ingredients, covering with water, and making sure to dissolve as much as the salt into the water. Cover, place in the refrigerator and let sit overnight.

The following day, drain and thoroughly rinse the vegetable medley.

Ingredients (Step Two)

  • 1 tbsp dried Mexican oregano
  • 1 tbsp red pepper flakes
  • 4 cloves garlic, minced
  • 1/2 tsp course black pepper
  • 1 cup of olive oil
  • 1 1/2 cup of white vinegar
  • 2 tbsp sugar

Begin by adding vinegar to a small pot, and add the sugar to that. Bring to a boil and let cook at a steady boil for a few minutes. Remove from the heat and let cool to room temperature.

When the vinegar is completely cooled, add the remaining ingredients and mix well. Add this to your vegetables, and mix well. Add to your canning jars, and let sit for at least 2-3 days before serving.

The outcome is some truly amazing giardiniera that packs some really great heat but has a great sweetness and tartness that will have you coming back for more.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Giardiniera

  1. When I’m in an Italian restaurant, I always appreciate a picking bowl of giardiniera on the table as a menu reading snack. num num num

  2. This looks great. I’ve been looking for ways to add vegetables to my diet these days but I couldn’t find something that looked good..until this.

    Also, I really dig the large final dish/small process pictures you use.

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