# Giardiniera {Pickled Vegetables)

Homemade Giardiniera is a zesty condiment that is easy to make and so much better than store-bought, full of flavor to liven up sandwiches, salads, pasta, an antipasto snack board, and so much more.

- Servings: 24 servings
- Total time: 2905 min
- Category: Snack
- Language: en

## Ingredients

- 3 cups small bite-sized cauliflower florets
- 1.5 cups sliced carrots (rounds)
- 1.5 cups sliced celery
- 1.5 cups sliced red bell pepper (1 1/2 inch long pieces)
- 1 cup pitted green olives, drained
- 4 tablespoons olive oil, divided
- 4 cloves garlic, peeled and sliced in half, divided
- 2 Serrano chile peppers, sliced in half, divided
- 4 bay leaves, divided
- 2 teaspoons dried oregano, divided
- 1 teaspoon celery seeds, divided
- 1 teaspoon fennel seeds, divided
- 1 teaspoon yellow mustard seeds, divided
- 0.5 teaspoon coriander seeds, divided
- 0.25 teaspoon black peppercorns, divided
- 3 cups water
- 3 cups white wine vinegar
- 2 tablespoons salt
- 2 tablespoons granulated sugar

## Instructions

1. Prep and chop all the produce into bite-sized pieces.
2. Set out 4 pint jars.
3. To each jar add 1 tablespoon olive oil, 1/2 garlic clove, 1/2 serrano pepper, 1 bay leaf, 1/2 teaspoon oregano, 1/4 teaspoon celery seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon mustard seeds, 1/8 teaspoon coriander seeds, and a pinch of black peppercorns.
4. Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars, filling them to the top.
5. Set a medium saucepan over high heat and add the water, vinegar, salt, and sugar to make the brine.
6. Bring the brine to a boil, stir well, then carefully pour the boiling brine into each jar.
7. Allow the pickled vegetables to cool at room temperature.
8. Cover with a lid, gently shake, and refrigerate for 36-48 hours before serving.
9. Use as desired.

## Equipment

- 4 pint jars
- medium saucepan

## Tips

- You can use jalapeños for a milder version or sport peppers for a hot version, or habanero peppers for super spicy.
- If you don	 want any heat at all, just use bell peppers.
- If the pickled vegetables are too salty after 36 hours, pour one-third of the brine off the top and fill with water, then refrigerate.
- If olive oil solidifies in the fridge, set the jar out for 20 minutes or run under hot water to liquify.

## Source

- Original video: https://bellyfull.net/giardiniera-pickled-vegetables/#wprm-recipe-container-44833
- Recipe page: https://www.cliprecipe.com/recipe/5b69d06d-203a-4535-830a-d65ade3da292
- Extracted: 2026-02-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt