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Giardiniera (Italian Pickled Vegetables) served on a plate

This zesty Italian giardiniera is a vibrant mix of pickled vegetables soaked in a bold vinegar brine. Crunchy, tangy, and perfect for sandwiches, antipasto, or snacking.
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Course: Condiment
Cuisine: Italian
Calories: 78
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cauliflower florets
  • 1 cup sliced carrots
  • 1 cup celery, chopped
  • 1 cup red bell pepper, diced
  • 1 cup green bell pepper, diced
  • 1 cup white onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes
  • 1 cup white vinegar
  • 1 cup water
  • 2 tbsp salt
  • 1/2 cup olive oil

Equipment

  • large bowl
  • saucepan
  • cutting board
  • Knife
  • measuring cups and spoons
  • sterilized jars

Method
 

  1. Chop all vegetables into bite-sized pieces and place them in a large bowl.
  2. In a pot, combine vinegar, water, and salt. Bring to a boil, then pour over the vegetables. Let sit for 1 hour.
  3. Drain the vegetables and mix in the olive oil, garlic, oregano, and red pepper flakes.
  4. Transfer to sterilized jars and store in the refrigerator. Let marinate for at least 24 hours before serving.

Notes

Store giardiniera in a sealed jar in the refrigerator for up to 3 weeks. Feel free to experiment with different vegetables like green beans or zucchini. For a spicy version, increase the red pepper flakes or add sliced jalapeños.