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Easy Giardiniera Recipe

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By: MadelinePosted: 09/12/2021Updated: 09/12/2021

This post may contain affiliate links. Please read my disclosure policy.

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.

Side view of quick pickled mixed veggies

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.

Ingredients for homemade giardiniera recipe

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 for a quick pickle brine

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.

Quick pickle brine for giardiniera recipe pouring over vegetables

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.

Jars of easy giardiniera recipe stacked up

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!

Image for pinning Easy Giardiniera Recipe on Pinterest
Quick pickle brine for giardiniera recipe pouring over vegetables
Recipe

Easy Giardiniera Recipe

★★★★★ 4.8 from 5 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

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.
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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Sarah says

    Posted on 9/13 at 7:50 pm

    First time pickling veggies and this recipe made it easy! I look forward to adding the giardiniera to my wraps for an acidic crunch!

    ★★★★★

    Reply
  2. Donna says

    Posted on 9/13 at 8:31 pm

    What kind of vinegar would be best to use to make the giardineria?

    Reply
    • Madeline says

      Posted on 9/14 at 11:23 am

      I’d suggest a simple white vinegar!

      Reply
    • Patsy says

      Posted on 11/15 at 5:37 pm

      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!!

      ★★★★

      Reply
      • Madeline says

        Posted on 11/16 at 10:47 am

        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

        Reply
  3. Tina says

    Posted on 9/13 at 10:15 pm

    This is literally my childhood in a jar. Can’t wait to make this recipe!

    Reply
    • Madeline says

      Posted on 9/14 at 11:20 am

      That’s awesome! I hope you love it

      Reply
  4. Amelia says

    Posted on 9/18 at 11:46 pm

    So easy and tasty!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/20 at 4:18 pm

      Thanks Amelia!

      Reply
  5. alice says

    Posted on 2/5 at 2:20 pm

    My family loves this recipe… Thank you it is delicious.

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/8 at 3:04 pm

      I’m so glad they do! thank you so much!

      Reply
  6. Jeanie Martin says

    Posted on 3/6 at 11:14 am

    This sounds wonderful. Can you can them or do they have to be stored in the refrigerator?

    Reply
    • Madeline says

      Posted on 3/6 at 2:10 pm

      I’m not familiar with pressure canning so im truly not sure, BUT it lasts a while in the fridge.

      Reply
      • Rhonda says

        Posted on 7/10 at 11:51 am

        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.

        Reply
  7. Rita says

    Posted on 8/16 at 3:38 pm

    Can you use a pressure cooker with this recipe and store on shelf.

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/24 at 2:33 pm

      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.

      Reply
  8. Noelle says

    Posted on 12/4 at 3:02 pm

    Can you use sliced cucumbers?

    Reply
    • Madeline says

      Posted on 12/4 at 3:37 pm

      Yes! You can sub or add any vegetable to this recipe.

      Reply
  9. Rhonda Medows says

    Posted on 1/23 at 2:22 pm

    Can you omit the mustard seeds?

    Reply
    • Madeline says

      Posted on 1/23 at 8:26 pm

      Yes, this will change the flavor somewhat but there are Giardiniera recipes that do not use mustard seeds.

      Reply

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Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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