Giardinera or Italian picked vegetables are whatever veggies you love left to soak in vinegar, spices, and herbs. So easy. So addictive. Here’s how to make them.
Giardiniera is the Italian name for pickled vegetables. Whatever assorted veggies you fancy or happen to have languishing in the vegetable bin of your fridge. And they’re a godsend alongside ridiculously rich, unctuous meats such as pulled pork and smoked brisket. So much so that you’ll be grateful for the rather big batch this recipe makes, which disappears faster than you can imagine.–Renee Schettler Rossi
Giardiniera | Italian Pickled Vegetables
- Quick Glance
- Quick Glance
- 30 M
- 1 H
- Makes 6 to 8 cups
Special Equipment: Instant-read deep-fry or candy thermometer
IngredientsEmail Grocery List
Recipe Testers Reviews
What a nice surprise! I've seen jarred giardiniera at the grocery store for years but never thought it would be so easy to make at home. I also didn't think that such a quick cook in the vinegar would be long enough to pickle the vegetables but I was wrong. The vegetables have a mild pickled flavor and the rosemary REALLY comes through! I enjoyed these with a quick lunch today and am planning to serve the rest with charcuterie for the holidays.
This giardiniera yields a soft-crunchy, lightly pickled, addictive final product that I could not help but eat with a fork straight from the jar. I used a mix of cauliflower, bell peppers, and watermelon radishes. I preferred the cauliflower and radishes to the peppers, which were a little softer than I would like, but that’s the beauty of this recipe. It has an infinite number of combinations according to your preference. I loved this recipe and am happy for the lovely jars of pickled vegetables in my fridge and look forward to adding some to sandwiches this week.