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Italian Giardiniera Recipe
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4.91 from 10 votes

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!
Prep Time15 mins
Cook Time5 mins
Brining12 hrs
Total Time12 hrs 20 mins
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: carrots, cauliflower, chili peppers
Servings: 12
Calories: 38kcal

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 radishes, 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

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