Refrigerator Giardiniera


This is a giardiniera with mostly vegetables from my garden but, unlike most giardiniera recipes, it does not contain celery. Depending on the type of chile pepper you are using, you can make the giardiniera as hot or mild as you like. Note that this giardinera is a quick refrigerator pickle and not for canning; it should be eaten within a couple of weeks. The yield varies depending on the size of the vegetables you are using.

Prep Time:
30 mins
Additional Time:
2 days 8 hrs
Total Time:
2 days 8 hrs 30 mins
2 1-quart jars


  • 2 small yellow summer squash - halved, seeded, and cut into 1/2-inch sticks

  • 2 large carrots, peeled and sliced

  • 1 medium head cauliflower, broken into small florets

  • 1 orange bell pepper, cut into 1/2-inch dice

  • 1 red bell pepper, cut in 1/2-inch dice

  • 1 large candy onion or mild white onion, halved and sliced into 1/4-inch rings

  • 2 red chile peppers, seeded and sliced into strips

  • ½ cup pickling salt

  • cold water to cover

  • 3 cloves garlic, sliced

  • 3 teaspoons dried oregano

  • 3 sprigs fresh oregano

  • 1 teaspoon red pepper flakes

  • 1 teaspoon crushed black pepper

  • 3 bay leaves

  • 1 cup white vinegar (5% acidity)

  • ½ cup olive oil, or more as needed

  • ½ cup grapeseed oil, or more as needed


  1. Combine summer squash, carrots, cauliflower, orange and red bell peppers, onion, and chile peppers in a non-reactive plastic container with a tight-fitting lid. Add salt and water to cover. Cover with the lid and shake gently to evenly distribute the salt. Let stand at room temperature overnight.

  2. Drain the vegetables in a colander. Rinse thoroughly with cold tap water and drain well.

  3. Immerse three 1-quart jars in simmering water to sterilize.

  4. Place 1 sliced garlic clove, 1 teaspoon dried oregano, 1 oregano sprig, 1/3 teaspoon red pepper flakes, 1/3 teaspoon black pepper, and 1 bay leaf in each jar. Add the vegetables, packing them tightly into the jar but not so tight that they get blemished.

  5. Whisk 1/2 cup olive oil, 1/2 cup grapeseed oil, and vinegar together in a bowl until evenly combined. Pour mixture over the vegetables so they are completely covered. Mix more vinegar, olive oil and grapeseed oil, in equal amounts, if more liquid is needed.

  6. Cover jars with plastic storage caps and refrigerate for 2 days before using. The giardiniera keeps in the refrigerator for about 2 weeks.

Cook's Note:

If you don't have fresh oregano sprigs, you can use dried--just add 1 teaspoon to each jar.

Nutrition Facts (per serving)

195 Calories
18g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 195
% Daily Value *
Total Fat 18g 24%
Saturated Fat 2g 11%
Sodium 4636mg 202%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 2g
Vitamin C 46mg 231%
Calcium 38mg 3%
Iron 1mg 4%
Potassium 301mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.