Pickled Vegetables Recipe (Giardiniera)
by Sommer Collier — last updated on Aug 20, 2024 
These bold and tangy Homemade Giardiniera Pickled Vegetables is an easy refrigerator pickles recipe that combines fresh veggies with zesty spices and vinegar.
Your Go-To Pickled Vegetables Recipe
As far as pickled veggies go, nothing beats a good Giardiniera, which is Italian for pickled vegetables.
It is so easy to make up a large batch of these Giardiniera Pickled Vegetables, there’s no reason not to make your own to have on hand as the perfectly salty and zesty kick to your favorite dishes!
Sommer’s Recipe Notes
I love this Gardiniera recipe because of the combo of tangy, terrifically sour and salty flavors, that pack a crunch, and lots of bold spices.
- Crowd pleaser – These pickled veggies are perfect for charcuterie boards, salads, sandwiches, and with grilled meat.
- Long-lasting – Our simple recipe for the best Giardiniera 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 Giardiniera refrigerator pickles recipe is a great way to use up your abundance of summer garden veggies and farmers market finds.
Ingredients and Tips
We use summer produce to create this easy Giardiniera Pickled Vegetables recipe, but feel free to use whatever veggies you like. Here’s what’s in ours:
- Cauliflower florets
- Carrots
- Celery
- Red bell pepper
- Green olives
- Olive oil
- Garlic
- Bay leaves
- Serrano chilis – or another spicy chili like jalapeno pepper or habanero pepper!
- Spices – dried oregano, celery seeds, fennel seeds, yellow mustard seeds
- For the Pickling Liquid Brine – water, white vinegar, kosher salt, sugar
How to Make Homemade Giardiniera Pickled Vegetables
I highly recommend that you do all of the prep work at once before starting the rest of this refrigerator pickles recipe. It’s a big time saver!
Find the full Giardiniera recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Recipe Variations
- Mild Pickled Vegetables: 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.
- Herby Pickled Vegetables: 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!
How to Serve Pickled Vegetables
This mix is classic for enjoying finely diced on sandwiches, like a New Orleans Muffuletta or your favorite Italian sub. It would also be delicious on a burger!
You can also use this blend to make our crowd-pleasing Muffuletta Cheesy Garlic Bread recipe, or zesty and filling Muffuletta Stuffed Chicken Breasts.
Homemade Giardiniera is a fantastic addition to any charcuterie board or antipasto platter! Serve with a variety of soft and hard cheeses, dried and cured meats, crusty bread, crackers, and spreads for an easy yet impressive appetizer.
Or just enjoy this tangy mix as a cool, refreshing side dish with your summer dinners!
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!
These giardiniera style pickled vegetables will last up to 4 months in the refrigerator!
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Giardiniera Pickled Vegetables
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.