Homemade Giardiniera Pickles (Italian Pickled Vegetables)

Large pickling crock filled with pickled Italian vegetables, herbs and spices.

5 from 5 votes

Homemade Giardiniera Pickles (Italian Pickled Vegetables)

Homemade Giardiniera Pickles, also known as Italian Pickled vegetables, are a staple in my fridge all summer long and a great way to preserve the harvest or farmer’s market haul! Enjoy these pickles on their own straight out of the jar or as a tangy and sweet side dish to rich meals.

Prep Time20

Pickling Time4

Total Time4 20

Course: Appetizer, condiment, Side Dish, Snack

Cuisine: American, Italian, Mediterranean

Diet: Vegan, Vegetarian

Servings: Servings per jar

Author: Luay Ghafari

Cost: $10

Equipment

One 2 qt (2L) pickling jar or two 1-quart (1L) mason jars

Ingredients

Pickling Solution

1 cup White vinegar
1 cup White wine vinegar - see note
2 cups Water
2 tbsp Kosher salt, pickling salt or sea salt
3-4 tsp White sugar - Use more or less if you prefer

Other Ingredients

1 Small head of cauliflower - Or half a large head
3-4 Celery stalks
3-4 Persian cucumbers
8-10 Mini carrots - Or 3-4 regular-sized carrots
3-4 Garlic cloves - Peeled
2-3 Dill sprigs
1 tsp Mustard seeds
1 tsp Coriander seeds
1 tsp Black peppercorns
1 Bay leaf

Instructions

Prepare the pickling liquid. Combine both kinds of vinegar with the water, salt and sugar in a large bowl or measuring cup. Using a whisk, stir well to dissolve.
Cut the vegetables. Prepare your vegetables by cutting them into bite-sized pieces. Baby carrots can be kept whole or cut.
Pack the jars. To a clean glass jar, add the garlic cloves, dill and spices. Pack the jars down with vegetables. Use a cocktail muddler or spoon to press down. Make sure the jar is full with vegetables to the top, leaving about ½ of head space.
Add the brine. Carefully pour the pickling solution into the prepared jar. Tap the jar a few times to release any air bubbles. Make sure the brine is covering the vegetables all the way. Cover with a tight-fitting lid. Place it in the refrigerator and allow it to pickle for 4-5 days.

Notes

Refer to the blog post above for step-by-step recipe photos.

Important ingredient notes:

Mix of Vegetables. Classic Italian giardiniera (or pickled Italian vegetables) includes cauliflower, carrots, cucumbers, and green and red peppers. But honestly, the choice is yours here. The recipe as written below is very adaptable so feel free to add or omit any vegetables.
I like to use dill because it gives such a classic flavor, but feel free to play around with the fresh herbs.
Classic pickling spices are my preference (coriander seeds, mustard seeds, black peppercorns and bay leaves).
I recommend using two different vinegars (white vinegar and white wine vinegar). You can use any light-colored vinegar such as apple cider vinegar, rice vinegar, red wine vinegar or champagne vinegar.
Hot peppers (optional). You can make your homemade giardiniera recipe spicy by adding sliced jalapeno or serrano peppers. You can also add red pepper flakes.

A note on the jar: You can make this in a large pickling crock or a couple of quart jars. Alternatively, you can also make it in pint jars (which are easier for gifting).

Nutrition