This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.

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  • The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

232.7 calories; 1.2 g protein; 5.9 g carbohydrates; 0 mg cholesterol; 305.9 mg sodium. Full Nutrition

Reviews (203)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/08/2008
Phonetex - YOU ROCK! I'm born and raised in Chicago but have relocated in the past 7 years and desperately miss my Chicago comfort foods. I have not found "quality" hot giardiniera since I left home. I've even resorted to having some Chicago style restaurants ship me their giardiniera but I honestly have to say that this recipe tops the best of the giardiniera I've ever tasted! It's not drenched in oil the way they are and it's SUPER flavorful. I'm not even through the 2-day waiting period and can't keep my head out of the bowl. I made the recipe exactly as stated except I cut the veggie's bigger (like back home) and doubled the olives (since that was always my favorite part of giardiniera. I love hot food and this was perfectly spicy following the recipe. I won't increase the heat in the next batch. I wish I knew how long this particular recipe will last. I canned it in several jars and hope this will help preserve it. I will NEVER buy pre-made stuff again! This is AWESOME!!! Thank you! UPDATE: I just found this blurb from a site called foodsafety.com. I guess unless you can eat this in 10 days...you're taking chances. Can the Italian condiment, Giardiniera, be made at home? Rating: 42 No. The Italian condiment, Giardiniera, CANNOT be made safely at home. This mixture of raw, hot peppers and vegetables in an oil base can support the growth of Clostridium botulinum. Therefore low-acid foods, such as vegetables, that are mixed with oil must be kept refrigerate Read More
(290)

Most helpful critical review

Rating: 3 stars
10/02/2011
Not bad if you want something to top a sausage or w/e the next day. However, this is not real (especially, Chicago style) giardiniera. Giardiniera uses serrano peppers (~ 1 lb. for this recipe size) with no green/red peppers (although you can add red for color). There is also no garlic, onions nor pimentos (other than maybe for color). Vinegar is often not used, but can be...but at a lower ratio than oil (I prefer olive over standardized canola)...and it's not mixed. Once you've combined the seasoning w/veggies and olives, place into jars, add a little vinegar if you want it, then top off with oil. Let is sit for a few days, and the flavor will rock your socks. The longer it sits, the better it tastes. Read More
(90)
250 Ratings
  • 5 star values: 216
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
06/08/2008
Phonetex - YOU ROCK! I'm born and raised in Chicago but have relocated in the past 7 years and desperately miss my Chicago comfort foods. I have not found "quality" hot giardiniera since I left home. I've even resorted to having some Chicago style restaurants ship me their giardiniera but I honestly have to say that this recipe tops the best of the giardiniera I've ever tasted! It's not drenched in oil the way they are and it's SUPER flavorful. I'm not even through the 2-day waiting period and can't keep my head out of the bowl. I made the recipe exactly as stated except I cut the veggie's bigger (like back home) and doubled the olives (since that was always my favorite part of giardiniera. I love hot food and this was perfectly spicy following the recipe. I won't increase the heat in the next batch. I wish I knew how long this particular recipe will last. I canned it in several jars and hope this will help preserve it. I will NEVER buy pre-made stuff again! This is AWESOME!!! Thank you! UPDATE: I just found this blurb from a site called foodsafety.com. I guess unless you can eat this in 10 days...you're taking chances. Can the Italian condiment, Giardiniera, be made at home? Rating: 42 No. The Italian condiment, Giardiniera, CANNOT be made safely at home. This mixture of raw, hot peppers and vegetables in an oil base can support the growth of Clostridium botulinum. Therefore low-acid foods, such as vegetables, that are mixed with oil must be kept refrigerate Read More
(290)
Rating: 4 stars
10/31/2007
I didn't like the olive oil in this as it solidifies when refrigerated next time I am going to just use water with the vinegar any other suggestions? Read More
(210)
Rating: 5 stars
09/07/2007
This recipe is awesome! My husband and I are avid spicy eaters, and I thought I would try a recipe like this. The first time I made this (1 month ago) I made 20 servings and only have 1/2 a pint jar left! I just finished draining the veggies again for another wonderful batch that serves 40. When I first found this recipe, and read the reviews, someone mentioned about making more and giving them a "hot water bath", which I am assuming is for canning and storing. I would like to do the same, but I don't know if the giardiniera has to be warm when I put it in jars for the hot water bath. Can anyone help me? Read More
(150)
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Rating: 5 stars
08/03/2013
An excellent recipe! I can this recipe and as others mentioned, you should not use oil when canning, it acts as an insulator and may not kill any botulism cells present. I skip the oil and after you drain and rinse the vegetables, bring 4 c. vinegar, the garlic, red pepper flakes, black pepper and oregano to a boil. Add the vegetables and olives and heat through until just about to boil. Pack the vegetables and liquid in jars and process in a hot water bath for 10 minutes. Read More
(110)
Rating: 3 stars
10/02/2011
Not bad if you want something to top a sausage or w/e the next day. However, this is not real (especially, Chicago style) giardiniera. Giardiniera uses serrano peppers (~ 1 lb. for this recipe size) with no green/red peppers (although you can add red for color). There is also no garlic, onions nor pimentos (other than maybe for color). Vinegar is often not used, but can be...but at a lower ratio than oil (I prefer olive over standardized canola)...and it's not mixed. Once you've combined the seasoning w/veggies and olives, place into jars, add a little vinegar if you want it, then top off with oil. Let is sit for a few days, and the flavor will rock your socks. The longer it sits, the better it tastes. Read More
(90)
Rating: 5 stars
07/08/2005
Wow is this stuff good! This is some of the best Giardiniera I have EVER had! It takes two days but boy is it worth the wait! I used almost everything out of my garden and I couldn't get over the flavor of this. I ended up making several quarts and canning it. I use it on tons of stuff or eat it right out of the jar. EXCELLENT! THIS STUFF ROCKS! THANKS PHONETEK! Read More
(58)
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Rating: 5 stars
09/23/2006
fantastic!!! fantastic!! fantastic!!! I love being able to take advantage of the veggies I have on hand...sometimes I have more celery available, sometimes I have several types of peppers to use up...this recipe will allow to change up the ingredients as needed. Although I do have a question...in the event that this lasts in the house for more than a couple of days...does anyone know how long this will keep? Read More
(57)
Rating: 5 stars
02/06/2006
Excellent versatile recipe! I made this only 24 hours ago and I've been snacking on it already. I love giardiniera but when I purchase the hot version in the supermarket it doesn't always have enough of the veggies that I like. This recipe solves THAT problem! I like to eat giardiniera as a snack or serve as an appetizer so I cut the veggies into bite-size chunks. Otherwise I followed the recipe as written. Next time I will add fresh whole mushrooms. And since this made a gallon size jar of veggies I'm going to process some of this batch in jars in a hot water bath to preserve some for future snacking. Thank you so much for sharing! Read More
(53)
Rating: 5 stars
06/24/2006
This is a great recipe! I opted for 15 serrano chiles instead of the jalapenos because their smaller size(closer to the size of my diced veggies) and their a little hotter. I also added a little more of each veggie than was called for. I love spicy AND flavorful things and this is great. Just the right amount of heat. Enjoy Read More
(42)