Easy Giardiniera Recipe

Make this super Easy Giardiniera Recipe by pickling mixed veggies in a quick pickle brine. Just let the veggies soak and then store in jars in the refrigerator.

Quick Pickle a mix of veggies to make the easiest giardiniera recipe!

Quick pickled vegetables have become a staple in our kitchen. It is so easy to make a few jars of this homemade giardiniera, pop it in the fridge to chill and pull it out whenever I need some extra flavor or veggies.

I used to buy jars of this at the grocery store until I realized it was so simple to make at home. I prepare a warm quick pickle brine and pour it over the chopped veggies while its still slightly warm, wait for it to cool and then place it in the fridge. The giardiniera lasts a really long time and it saves me lots of money when I make my pickled veggies at home!

How to serve giardiniera

There are so many ways to enjoy your homemade giardiniera. If I am having guests over I like to serve it as an appetizer on a charcuterie board. Most days I like to chop it up and place it on my salad to add acid, crunch and tang.

Giardiniera is also a fun topper for homemade dips like hummus. I like to make a batch of my white bean hummus, spread it into a bow and top with the giardiniera so that I get hummus and veggie I every bite.

Kitchen Tools

• Cutting board and sharp knife
• Measuring spoons
• Liquid Measuring cup
• Small sauce pan
• Skewer or chop stick for stirring
• Glass jar for storage

what type of jar is best for storing your homemade giardiniera?

I like to use a 2 cup wide mouth canning jar to store this giardiniera recipe. Personally, I don’t like to use narrow mouth jars because it can be harder to arrange the raw chopped veggies properly.

I also like to replace the metal lids with reusable plastic ones in order to prevent rusting.

Ingredients

• Carrots
• Cauliflower
• Red bell pepper
• Celery
• Vinegar
• Salt
• Sugar
• Mustard seeds
• Jalapeños – optional for spice

Use this quick pickle brine for any veggie!

The best thing about this giardiniera recipe is that it can be adapted and used for any type of vegetable. I like to make a batch of all cauliflower using this quick pickle brine.

Follow the steps listed in this recipe and instead of using the mix of veggies listed, just use whatever veggies you like! Also check out my simple recipe for quick pickled red onions.

How to make this easy giardiniera recipe

Step 1: prepare quick pickle brine

Prepare a quick pickle brine by pouring water, vinegar, salt, sugar and mustard seeds into a sauce pan. Heat over medium-high heat until the mixture boils.

Mix the brine gently and turn the heat off immediately. Allow the mixture to cool slightly on the stove top while you prep the veggies.

Step 2: Chop veggies and place in the jar

Cut the cauliflower into small florets, slice the celery, the carrots, and red bell pepper. Arrange the veggies in the jars. Add sliced jalapeños to the jars if you want your giardiniera to be slightly spicy.

Step 3: Allow to cool completely and store in the fridge

Spoon the mustard seeds from the brine over the chopped veggies. Then, pour the slightly warm pickle brine over the chopped veggies in the glass jars.

Allow the mixture to cool completely. Place the lids on the jars and store them in the refrigerator.

Storage

Allow the giardiniera in the pickle brine to cool completely. Then, store in the fridge for up to a month.

The vegetables will get softer and the pickle flavor will be stronger the longer they are in the refrigerator.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Recipe

Easy Giardiniera Recipe

★★★★★ 4.7 from 3 reviews

Make an easy giardiniera recipe by pouring a quick pickle brine over chopped veggies.

Recipe By: Madeline

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes

Print Pin it Rate recipe Save recipe

Servings: 12 servings 1x

1x2x3x

Ingredients

• 2 large carrots
• 1/2 a head of cauliflower
• 1/2 a red bell pepper
• 3 stalks of celery
• 1 jalapeño – optional
• 1 cup vinegar
• 2 1/2 cups water
• 2 tsp salt
• 2 tsp sugar
• 2 tsp mustard seeds

Instructions

1. Pour vinegar, water, salt, sugar, and mustard seeds into a sauce pan. Heat over medium-high heat until the mixture boils.
2. As soon as it boils, stir the mixture gently and turn off the heat. Allow the mixture to cool slightly on the stove while you prep the veggies.
3. Chop the cauliflower head into small florets, slice the carrots and celery on a diagonal into slices, slice the bell pepper and jalapeño (if desired). Arrange the veggies in three 2 cup wide mouth jars.
4. Spoon the mustard seeds from the brine into each jar. Pour the slightly warm brine over the veggies. 
5. Allow them to cool completely at room temperature. Then, place the lid on the jars and place in the fridge. They will continue to pickle in the fridge so let them sit for at least 24 hours before consuming.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.