Pickled Vegetables Recipe
by Sommer Collier — last updated on Aug 20, 2024 
I love having this tangy and crunchy pickled vegetables recipe on hand for whenever I want to liven up just about any dish from a lunch sandwich to a charcuterie board. This easy refrigerator dish combines fresh chunks of veggies with zesty spices and vinegar, for the ultimate flavor boost.
As far as pickled veggies go, nothing beats this recipe, also known as giardiniera, which is Italian for pickled vegetables. It’s so easy to make a large batch, that there’s really no reason not to have them on hand as the perfectly salty and zesty kick to your favorite dishes! Even a few of these perfectly spiced and tangy veggies can add a burst of flavor to just about everything, from a simple sandwich and grilled meat, to an antipasto platter. Like my pickle recipe, this giardiniera is great to have on hand in the fridge — it also doubles as the perfect snack when I’m looking for something quick and nutritious.
Wendy – ⭐⭐⭐⭐⭐ This stuff is INCREDIBLE!!! I’m just now trying our batch after waiting a couple of days and I couldn’t be happier. I’ve already shared the recipe with several friends and family members. Five stars!
Table of Contents
Sommer’s Recipe Highlights
Versatile – These pickled veggies are perfect for charcuterie boards, salads, sandwiches, and with grilled meat. The combo of tangy, terrifically sour and salty flavors, pack a crunch, and lots of bold spices that make every dish taste so much better.
Long-Lasting – My simple recipe for the best pickled vegetable recipe takes up two days total, and creates a blend that keeps well in the fridge for weeks.
Use Up Those Veggies – Made with fresh seasonal produce, this recipe is a great way to use up your abundance of summer garden veggies and farmers market finds. This way nothing goes to waste!
Key Ingredients and Tips
- Cauliflower florets – These add that intense crunch and the florets soak up the brine and spices really well.
- Carrots – I love to add carrots here because they add a gorgeous pop of color and a subtle sweetness that balances out all the flavors.
- Celery – A few chunks of celery add that savoriness that’s classic of a gardiniera.
- Red bell pepper – For some added sweetness and color, I use red bell pepper, but you can also use green or yellow.
- Green olives – These add a delicious bold and briny flavor to the recipe.
- Olive oil – I definitely recommend using a really good quality extra virgin olive oil here.
- Garlic – Smashed garlic add a ton of depth to this dish.
- Serrano chilis – For that signature spice I love to use a bit of serrano chilis. You can also opt for jalapeño pepper or habanero pepper instead.
- Spices – I use a combo of my favorite Italian spices which include bay leaves, dried oregano, celery seeds, fennel seeds and yellow mustard seeds.
- For the pickling liquid brine – You’ll need room temperature water, white vinegar, kosher salt and sugar for the brine.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – I usually do the prep work the night before. This basically entails washing and chopping up all the veggies into tiny bite-sized pieces. I also drain the olives ahead of time.
Build the base – The next day, I fill up each jar with olive oil, smashed garlic, a bay leaf, serrano pepper and a combo of those Italian spices.
Add the veggies – Then, I add in an equal amount of the chopped cauliflower, carrots, celery, olives and bell peppers into each jar. I fill up the jars all the way to the top with the veggies.
Make the brine – I grab a saucepan and I bring the water, vinegar, salt and sugar to a boil, stirring well. Then I pour the boiling bring into each jar until the veggies are covered.
Rest and refrigerate – I let the pickles rest until they get to room temperature. Then, I cover the jar with a lid and I shake the veggie mixture up and pop the jars into the fridge for up to 48 hours before serving.
Recipe Variations
- Mild pickled veggies – If you need to make mild pickled vegetables, omit the serrano chiles! Or, for just a hint of spicy, you can add a sprinkle of red pepper flakes instead.
- Herbs – You can add an herby flavor profile by adding fresh herbs like rosemary, fresh dill or thyme. Avoid delicate herbs like parsley or cilantro though!
- Switch up the vegetables – You can add different vegetables here like cucumbers, chopped asparagus, green beans, or radishes!
Serving Suggestions
I always, always keep a jar of these tangy and spicy pickled vegetables on hand in the fridge. Whether I’m serving them on the side, topping off and just snacking on these, they add the perfect amount of flavor, crunch and texture to just about any dish. Here are some of my favorite ways to enjoy this recipe:
- Mix some into sandwiches, like a New Orleans Muffuletta or on your favorite Italian sub.
- Add them onto this crowd-pleasing garlic bread.
- It’s also a fantastic addition to any charcuterie board or antipasto platter!
Storing
These giardiniera style pickled vegetables will last up to 4 months in the refrigerator!
Frequently Asked Questions
Generally, yes. It is important to consider the salt and sugar that is added into this pickling liquid, however, pickled vegetables are still good for you!
It depends on how much chili pepper you use. The great thing is that this recipe is totally adjustable to your spice level!
It happens sometimes. Usually it’s because the veggies have sat for too long in the brine, or because the brine was just too hot.
Similar Pickled Recipes You Might Like To Try:
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Giardiniera Pickled Vegetables Recipe
Video
Ingredients
- 3 cups small cauliflower florets
- 1 ½ cups sliced carrots
- 1 ½ cups sliced celery
- 1 ½ cups sliced red bell pepper
- 1 cup pitted green olives
- 4 tablespoons olive oil
- 4 cloves garlic smashed
- 4 bay leaves
- 2-4 serrano chiles
- 2 teaspoons dried oregano
- 1 teaspoon celery seeds
- 1 teaspoon fennel seeds
- 1 teaspoon yellow mustard seeds
For the Brine
- 3 cups water
- 3 cups white vinegar
- 2 tablespoons salt
- 2 tablespoon sugar
Instructions
- Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.
- To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ – 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.
- Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.
- Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.
- Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.
Do you have to put sugar in it?
Hi Laurie,
No, you don’t have to add it. The sugar helps balance the flavor of the brine, but it is not necccessary.
Are the olives already in brine? Then they get soaked in the salt water with everything else?
Hey Kenny,
Yes, but don’t worry, the olives seem to know they are already salty enough and don’t really absorb more sodium. ;)
They just go from one salty brine to another.
This stuff is INCREDIBLE!!! I’m just now trying our batch after waiting a couple of days and I couldn’t be happier. I’ve already shared the recipe with several friends and family members. Five stars!
Hi, can I use fresh fennel instead of the seeds? I’m anxious to try this.
Hi Annabelle,
Sure you can! I can’t tell you how much without trying it first myself, but if you give it a try, please report back!
This looks easy and delish! I will try this soon.