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Giardiniera Recipe (Chicago Style)

  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Total Time: 30 Minutes
  • Yield: 3 - 16 oz jars 1x
  • Category: Condiment
  • Cuisine: Italian


This spicy, tangy condiment is a workhorse in the kitchen. Easy to make, you need this vegetable relish on your food!



810 jalapenos chopped or sliced (I left the seeds in, but if you want this condiment less spicy, take them out!)

1/2 large cauliflower, cut into florets (I didn’t use this.)

2 carrots diced or sliced (I used 4 since I didn’t use cauliflower)

2 celery stalks diced (I used 4 since I didn’t use cauliflower)

1 green bell pepper, diced

1 red bell pepper, diced

2 sweet banana peppers, diced (I didn’t use these, but I did add 2 more jalapenos)

1 large sweet onion, diced

1/2 c kosher salt

4 minced cloves of garlic

2 1/2 t dried oregano

1 t red pepper flakes or to taste

1/2 t celery seeds

Fresh ground black pepper to taste

1/2 c apple cider vinegar

1/2 c white vinegar

1/2 c extra virgin olive oil

1/2 c canola oil


Combine vegetables and salt in a large container. Add enough water to cover. Stir, cover and refrigerate for at least 12 hours. I forgot about mine and left them in the fridge for 48 hours and they were just fine!

Strain vegetables from brine, rinse and set aside.

In the same bowl that you brined the vegetables in, add garlic and remaining seasonings.

To that bowl, add the vinegars and stir until well whisked. Whisk the solution while adding the oils. (At this point you havea whole lot of very good Italian dressing!)

Add back the strained vegetables and mix with the dressing until well coated.

At this point the giardiniera can be transferred to clean jars. Refrigerate for 48 hours before serving so flavors have time to meld together.


Feel free to try your own combination of vegetables. Next time I’m going to add in some olives.

Seasonings can also be played with. I think I might add some Bay leaf or fennel, but this is superb just the way it is!

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