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Home » Recipes » Italian Giardiniera (Classic Antipasto)

Italian Giardiniera (Classic Antipasto)

by Mike Hultquist · Jul 3, 2020 · 36 Comments

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Italian Giardiniera Recipe

This Italian giardiniera recipe is the perfect appetizer for your antipasto platter, with loads of garden fresh vegetables tossed in a seasoned vinaigrette. Lots of peppers!

Italian Giardiniera Recipe

Classic Giardiniera Recipe from Italy

It's time for something seriously awesome in the Chili Pepper Madness kitchen, my friends. It's an appetizer with loads of fresh vegetables, including lots of chili peppers. Our favorite thing! We're talking Homemade Italian Giardiniera, and I think you're going to love it.

If your garden is exploding with peppers and vegetables, this is the perfect recipe for you.

What is Giardiniera?

Giardiniera is an Italian recipe of garden fresh vegetables tossed with a seasoned vinaigrette (vinegar and oil). The name means "gardener" or "from the garden". It is commonly served as an appetizer, though it can also be served as a condiment. It is also referred to as sottaceti, which means "under vinegar", common for pickled vegetables.

It's huge on flavor, perfect for parties and gatherings.

It will be the star of your antipasto platter with its vibrant colors and big flavor. Skip the pasta salad this year and bring giardiniera! Your friends will love you.

Let's talk about how we make Italian giardiniera, shall we?

Italian Giardiniera Ingredients

  • Giardiniera Peppers. I used several colorful sweet peppers (the equivalent of 2 bell peppers) along with 2 jalapeno peppers and 2 serrano peppers for a hot version. You can use milder peppers, like red bell peppers, to your preference. This recipe works with any peppers, either mild and sweet or hot peppers.
  • Fresh Produce. Use 1/2 a head of cauliflower (about 2 cups), 2 medium sized carrots and 2 celery stalks. You can use other fresh produce from your garden or grocer.
  • Oil and Vinegar. Use 1 cup white vinegar (half apple cider vinegar is a nice touch) and 1 cup olive oil.
  • Seasonings. I use 3 cloves garlic, minced, along with 2 teaspoons dried basil, 1/2 teaspoon celery seed, and fresh ground black pepper. I also like to use red pepper flakes. You don't need to add extra salt, as you'll get plenty from the initial brine, though you can add more to your taste.

How to Make Italian Giardiniera - the Recipe Method

Brine the Vegetables. To a large bowl, add all of the peppers, carrot, celery and cauliflower. Sprinkle with salt. Cover with cold water and refrigerate for at least 12 hours, covered. I like to brine mine for 24 hours or longer for maximum flavor.

Drain and rinse away the brine. Set aside.

Italian Giardiniera Ingredients in a bowl

Make the Vinaigrette. In a separate bowl, add garlic, basil, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine.

Italian Giardiniera Seasonings

Add to your vegetable mixture.

Store in Jars. Pack the vegetables into jars, ensuring the vegetables are covered with your vinegar/oil mixture. I like to use smaller jars.

Refrigerate. Cover and refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! This will last for several weeks or longer.

Chunks of Italian Giardiniera on a fork

Boom! Done! Italian style giardiniera in the house! Ready to serve! I love this stuff. Pretty easy to make, isn't it?

Recipe Tips & Notes

  • The Peppers. You can realistically use any chili peppers for this recipe. I like to use a mix of mostly sweet and some hot peppers when serving it as an appetizer. You can, of course, make this with all hot peppers, which will really bring the heat!
  • Other Ingredients. As the name indicates, you can use any garden fresh vegetables for this recipe. Others you might include are radishes, gherkins, olives and more.
  • How Long Does Giardiniera Last? Giardiniera will keep several weeks in the refrigerator, covered, due to the acidity of the vinegar.
  • Preserving. You can process your giardiniera in a hot water bath of boiling water for longer keeping. 

Chicago Style Giardiniera Vs. Italian Giardiniera

Chicago style giardiniera is a variation of Italian giardiniera, with more of a focus on the peppers. Also, the vegetables are much more finely chopped and usually served as a condiment for beef sandwiches, hot dogs and more.

There are hot and mild versions. It's usually made with sport peppers or serrano peppers.

Check out my Homemade Chicago-Style Giardiniera Recipe to learn more. I was born and raised in the Chicago. I love this stuff!

Chicago Style Giardiniera in a bowl, ready to serve

What Do You Use Giardiniera For?

Italian Giardiniera is outstanding as an appetizer, party food or as a snack. More finely chopped, use it as a condiment to serve on sandwiches, hot dogs, burgers and even pizza. It's particularly good on Italian beef sandwiches.

That's it, my friends! I hope you enjoy your homemade giardiniera! Let me know how you serve it up. Delicious!

Check Out Some of My Other Popular Recipes

  • Chicago Style Giardiniera
  • Pickled Carrots
  • Taqueria Style Pickled Jalapenos and Carrots
  • Blistered Shishito Peppers
  • How to Make Homemade Mustard - the Basics
  • Homemade Garlic-Chili Sauce
  • Creamy Jalapeno Sauce
  • Homemade Buffalo Sauce
  • Fra Diavolo Sauce
Italian Giardiniera in a bowl, ready to eat

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.

Italian Giardiniera Recipe
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Homemade Italian Giardiniera Recipe (Classic Antipasto)

This Italian giardiniera recipe is the perfect appetizer for your antipasto platter, with loads of garden fresh vegetables tossed in a seasoned vinaigrette. Lots of peppers!
Save Recipe Saved!
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: carrots, cauliflower, chili peppers
Prep Time: 15 minutes
Cook Time: 5 minutes
Brining: 12 hours
Total Time: 12 hours 20 minutes
Calories: 38kcal
Author: Mike Hultquist
Servings: 12
Tap or hover to scale
4.91 from 10 votes
Leave a Review

Ingredients

Ingredients

  • 2 bell peppers sliced. Use colorful peppers - you can also use sweet peppers
  • 2 jalapeno peppers sliced
  • 2 serrano peppers (Optional, for a hotter version)
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 2 cups cauliflower florets (about 1/2 head of cauliflower)
  • 1/2 cup salt
  • 3 cloves garlic minced
  • 2 teaspoons dried basil
  • 1/2 teaspoon celery seed
  • Ground pepper
  • 1 cup of white vinegar or half white and half apple cider vinegar
  • 1 cup olive oil + more as needed

Instructions

  • To a large bowl, add all of the peppers with carrot, celery and cauliflower. Sprinkle with salt. Cover with water and refrigerate for 12 hours, covered.
  • Drain and rinse away the brine. Set aside.
  • In a separate bowl, add garlic, basil, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine.
  • Add to your vegetable mixture.
  • Place it all into jars, ensuring the vegetables are covered with your vinegar/oil mixture.
  • Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.

Video

Notes

Makes about 2 quarts.

Nutrition Information

Calories: 38kcal   Carbohydrates: 4g   Protein: 1g   Fat: 2g   Saturated Fat: 1g   Sodium: 4735mg   Potassium: 158mg   Fiber: 1g   Sugar: 2g   Vitamin A: 2384IU   Vitamin C: 38mg   Calcium: 22mg   Iron: 1mg
Italian Giardiniera Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 7/3/20 to include new information, photos and video. It was originally published on 11/4/16.

 

Reader Interactions

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    Recipe Rating




  1. Adriana Gutierrez says

    March 18, 2023 at 12:22 am

    There are radishes in the description but no radishes in the ingredients.

    Reply
    • Mike Hultquist says

      March 18, 2023 at 9:20 am

      Yes, oops! I sometimes DO add them. It's really your choice. Thanks for pointing that out.

      Reply
  2. Dave says

    September 06, 2022 at 4:42 pm

    5 stars
    This recipe is fantastic! Made for myself, so halved the veggies,but had to double the vinegar/oil/spices to cover them. Tasted on third day in the frig. As others note, had to let sit at room temp the liquefy the oil then strain the veggies. Replaced the liquid before putting back in the frig. Loved the flavors and the crispy, crunch. This one is a home runn Thanks.

    Reply
    • Mike Hultquist says

      September 06, 2022 at 8:47 pm

      Thanks, Dave! Glad you enjoyed it!

      Reply
  3. Christine Young says

    March 31, 2022 at 8:13 pm

    5 stars
    I absolutely love this stuff! I made, drum roll please...10 quarts! I gave away 3, but ate 7 quarts in about 3 weeks! By myself! It was all I could think of first thing in the morning that I couldn't wait to eat. I kinda had an issue with the olive oil going to the top and being cold. So I basically dumped the jar out in a colander in the morning and ate it when it came to room temperature. Could it be made without the olive oil and put the oil on it when you get ready to eat it? Or will it not taste the same if it has not been sitting in oil AND vinegar for awhile? Thanks! This will be a part of my life as long as I live!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 01, 2022 at 12:03 pm

      Hey, Christine. Awesome to hear! Yes, I LOVE this stuff, but 10 quarts? Haha, holy giardiniera! Glad you love it like we do. You CAN make this with just the brine and vinegar, then add oil as you want to serve, but the oil does infuse some of the flavor. Personally, I would make it with the oil, but if you do it, let me know how it goes for you. Thanks for sharing!! =)

      Reply
  4. Lynne Roberts says

    August 17, 2021 at 4:41 pm

    I’m so confused… is it ok to make this recipe and hot water bath it? Do I need to heat up my olive oil and vinegar to add to my veggies before canning?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 19, 2021 at 2:25 pm

      Lynne, canning vegetables with ONLY oil is not a good thing, but with enough vinegar, it is considered safe, but check the acidity (3.5 or lower is best for home preserving). If you are concerned, use less oil and more vinegar. Just be sure to clean the jars and have no oil on the rims when processing. Prepare the recipe as-is, then process in a hot water bath at least 10 minutes, and adjust per your elevation.

      Reply
  5. Gary says

    March 07, 2021 at 1:31 pm

    5 stars
    Just made this for the first time, love it, gonna do the piri next, just ordered African Birdseye for the job

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 07, 2021 at 2:51 pm

      Thanks, Gary! Nice. You'll get some wonderful heat with those. I love it.

      Reply
  6. John C says

    March 03, 2021 at 2:10 pm

    5 stars
    Made a huge batch and let sit for 24 hours and then water batch canned with vinegar, water and pickling spice! Tasted and smelled amazing! Thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 03, 2021 at 2:36 pm

      Excellent, John! Glad you enjoyed it! So GOOD!

      Reply
  7. Linda says

    July 05, 2020 at 3:28 pm

    4 stars
    Sicilians who emigrated to Chicago and Milwaukee brought this delightful condiment /salad with them. It is uniquely popular in this region, more so than any other Sicilian populated large American city.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 06, 2020 at 6:12 am

      5 stars
      Thanks for your comments, Linda.

      Reply
  8. Tracey says

    September 20, 2019 at 6:13 am

    Mike, I’m thinking of trying this today. I have mostly red and green jalapeños, a few habeneros. Should I go get some other peppers to add to it or do you think this work? Any advice will be helpful.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 20, 2019 at 7:15 am

      Tracey, you don't have to buy any other peppers. You can make this recipe with your red and green jalapenos if you'd like. Let me know how it turns out for you. Enjoy!

      Reply
  9. Jeremie says

    November 27, 2018 at 6:06 am

    5 stars
    Three weeks ago, I used this year last chili peppers harvest for this giardiera: jalapeño, serrano, pequin, Bishop's crown, Habanero, rocoto etc.
    And I'm enjoying now it in a very simple sandwich (pita, bacon, cheddar, mayo).
    Thanks Mike!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 27, 2018 at 6:59 am

      Thanks, Jeremie. I do love my giardiniera! Spicy and crunchy, perfect for a sandwich.

      Reply
      • Jeremie says

        July 03, 2020 at 2:55 pm

        5 stars
        Great video, Mike, very interesting in that it explains the differences between the Italian version and the Chicago one. My favorite is Chicago Giardiniera... with olives and extra spicy!! That's really something to have permanently in your fridge!

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          July 03, 2020 at 10:46 pm

          Thanks, Jeremie. I always appreciate your comments and support. And spicy food love!

          Reply
  10. Jason says

    October 03, 2018 at 7:39 am

    Mike,

    This looks awesome! I'm definitely making something similar. I plan on fermenting it.

    What is your reason for recommending against fresh basil? Would you apply that to other fresh leafy ingredients for seasoning?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 03, 2018 at 12:13 pm

      Jason, you can use fresh, and the flavor will be there, but I fee fresh herbs get soft in the oils if you don't chop it enough and battles the texture of the other elements. Give it a try and let me know how it turns out for you.

      Reply
      • Jason says

        October 03, 2018 at 6:40 pm

        Thanks Mike. Sorry for the double posts. When I refreshed the page to see if you or anyone else had replied I didn't see my comment and thought there was a problem with my browser or it got omitted as spam.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          October 03, 2018 at 6:59 pm

          All good, Jason! I hope it turns out how you like it!

          Reply
  11. Jason says

    October 03, 2018 at 4:05 am

    Mike,

    Why would you not use fresh herbs in this?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 03, 2018 at 7:02 am

      You can use fresh herbs, Jason, though fresh herbs in oil tend to get a soggy texture and discolor sometimes. The dried herbs will still hold the flavor you're looking for.

      Reply
  12. Sandy says

    September 10, 2018 at 12:27 pm

    Can I can in a hot water bath ??

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 10, 2018 at 12:30 pm

      Sandy, yes, you can. Absolutely. However, check the acidity. If is higher than 4.0, you'd want to use a pressure canner.

      Reply
  13. Hibbie says

    August 23, 2018 at 5:26 pm

    So I am a old male that doesn't cook, but can follow simple directions? sometimes!
    How many jars, of what size, does this make? Doesn't the olive oil harden in the fridge? 1/2 cup salt, table salt or coarse sea salt? EVOO ? Can I use fresh Basil?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 24, 2018 at 9:05 am

      Hibbie, this should make you a couple large quart sized jars. I would use dried basil here, not fresh. I use coarse sea salt, though table salt is fine. The mixture does thicken up a little in the fridge. I hope this helps.

      Reply
  14. sandy says

    July 29, 2018 at 2:11 pm

    Do you know if you could leave out the olive oil or maybe put one forth cup in the giardiniera?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 29, 2018 at 2:18 pm

      Sandy, yes, you can reduce the oil if it is not to your tastes. Focus on the vinegar. It won't taste quite the same, but should be some nice lightly pickled veggies. Let me know how it turns out for you.

      Reply
  15. Andrea says

    June 17, 2018 at 10:21 am

    Hi Mike,

    Can I use frozen chili peppers for this giardiniera recipe or might they be too soft after they're defrosted?

    Many thanks,
    Andrea

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 17, 2018 at 11:55 am

      Andrea, I've never made this with frozen peppers. I'm pretty sure you'd be able to do it, though. The peppers might be a bit softer than you'd get with fresh pods, but I think you'll still get the proper flavors. Let me know how it turns out for you.

      Reply
      • Andrea says

        July 02, 2018 at 6:51 am

        5 stars
        Mike, turned out great. Thanks for another great recipe!

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          July 02, 2018 at 6:53 am

          That's GREAT, Andrea! Thanks for letting me know! I LOVE my giardiniera.

          Reply

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Mexican
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.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9, .site .entry-content .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9, .wp-block-kadence-advancedbtn.kb-btns_a4972e-b9, .site .entry-content .wp-block-kadence-advancedbtn.kb-btns_a4972e-b9{margin-bottom:5px;}.wp-block-kadence-advancedbtn.kb-btns_a4972e-b9{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns_a4972e-b9 .kt-button{font-weight:normal;font-style:normal;text-transform:capitalize;}.kt-btns_a4972e-b9 .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:focus{background:#ffffff;}.kt-btns_a4972e-b9 .kt-btn-wrap-1{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:focus{background:#ffffff;}
Sauces
Seasonings
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#kt-layout-id_ae75be-09 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_ae75be-09 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_ae75be-09 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_ae75be-09 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}#kt-layout-id_ae75be-09 img { margin-bottom: 0px;}
.kadence-column_ee6fa5-e5 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col,.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_ee6fa5-e5{position:relative;}
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