Giardiniera | Italian Pickled Vegetables

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.

Plate of pickled carrots, beets, radishes, cauliflower, turnips on a marble slab

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

Special Equipment: Instant-read deep-fry or candy thermometer

Giardiniera | Italian Pickled Vegetables

  • Quick Glance
  • 30 M
  • 1 H
  • Makes 6 to 8 cups
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Ingredients

  • 5 cups mild vegetable oil (1.2 l)
  • 1 3/4 pounds assorted firm, raw vegetables (such as cauliflower, carrots, peppers, turnips, Brussels sprouts, and radishes, about 800 g), trimmed and cut into 1/2-inch (12-mm) pieces
  • large large 3 shallots (about 200 g), cut into 1/2-inch (12-mm) rings (about 1 1/2 cups)
  • 6 cups apple cider vinegar (1.4 l)
  • 1/2 cup plus 1 tablespoon kosher salt (150 g)
  • 3 medium garlic cloves, smashed and peeled (15 g)
  • 1 tablespoon coriander seeds (5 g)
  • 1 tablespoon rosemary leaves (4 g
  • 2 teaspoons black peppercorns (6 g)

Directions

  • 1. Pour the oil into a medium pot. Attach an instant-read deep-fry or candy thermometer to the side of the pot, place it over medium-high heat, and bring the oil to 300°F (150°C). Lower the heat and adjust it as necessary to maintain a steady temperature.
  • 2. Meanwhile, in a pot large enough to contain at least 4 times the volume of the raw vegetables (to ensure that the hot oil won’t bubble over later), combine the vegetables, shallots, vinegar, salt, garlic, coriander seeds, rosemary, and peppercorns. Bring to a gentle boil over medium-high heat, stirring once or twice to help the salt dissolve, and then immediately drain the vegetables, reserving the vinegar mixture. You can strain the vinegar mixture, refrigerate it, and reserve it for future batches of giardiniera making. Return the vegetables to the pot.
  • 3. Carefully pour the hot oil over the vegetables and let it cool to room temperature.
  • 4. Divide the vegetables among several containers and add enough oil to cover. Refrigerate at least overnight or up to 1 month. For the most flavor, let the pickled vegetables come to room temperature before devouring since cold temperatures mute flavor.

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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.

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