Easy Giardiniera Recipe
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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!
Easy Giardiniera Recipe
Make an easy giardiniera recipe by pouring a quick pickle brine over chopped veggies.
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
- Pour vinegar, water, salt, sugar, and mustard seeds into a sauce pan. Heat over medium-high heat until the mixture boils.
- 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.
- 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.
- Spoon the mustard seeds from the brine into each jar. Pour the slightly warm brine over the veggies.
- 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.
Sarah says
First time pickling veggies and this recipe made it easy! I look forward to adding the giardiniera to my wraps for an acidic crunch!
★★★★★
Donna says
What kind of vinegar would be best to use to make the giardineria?
Madeline says
I’d suggest a simple white vinegar!
Patsy says
I am looking so forward to making this. I am not understanding how to add the mustard seed, it says to spoon out of boiled mixture. So do I add 2 more teaspoons of the mustard seed or just fish them out of the brine. Thank you so much for the recipe I am 74 years old and had these as a child. Thanks again!!
★★★★
Madeline says
Hi Patsy!You just want to make sure they make it in the jar with the veggies. Sometimes they get suck at the bottom of the pot after you poured the brine in. So thats why I say spoon them into the jar so you make sure you get them!! No need to add extra
Tina says
This is literally my childhood in a jar. Can’t wait to make this recipe!
Madeline says
That’s awesome! I hope you love it
Amelia says
So easy and tasty!
★★★★★
Madeline says
Thanks Amelia!
alice says
My family loves this recipe… Thank you it is delicious.
★★★★★
Madeline says
I’m so glad they do! thank you so much!
Jeanie Martin says
This sounds wonderful. Can you can them or do they have to be stored in the refrigerator?
Madeline says
I’m not familiar with pressure canning so im truly not sure, BUT it lasts a while in the fridge.
Rhonda says
I’m going to try a water bath canning for 10 minutes for pints and 15 minutes for quarts to see how it turns out.
Rita says
Can you use a pressure cooker with this recipe and store on shelf.
★★★★★
Madeline says
you’d need to follow canning techniques very carefully to store on the shelf, and I do not have those techniques here. I would not advise using this recipe for shelf storage, as canning can be a very particular thing! this is just an easy fridge storage recipe.
Noelle says
Can you use sliced cucumbers?
Madeline says
Yes! You can sub or add any vegetable to this recipe.
Rhonda Medows says
Can you omit the mustard seeds?
Madeline says
Yes, this will change the flavor somewhat but there are Giardiniera recipes that do not use mustard seeds.