Giardiniera, Italian-American Pickles

This pickle is based on what vegetables are fresh and available from your garden (or your friend’s garden! or the Farmer’s Market! Or Fred Meyer! Whatever!)

Giardiniera is the Italian word for “gardener.” The giardiniera tradition stems from the Italian-American population of Chicago, and it shows up frequently as a component of an Italian Hot Beef Sandwich.

This specific recipe for giardineira comes from Bella’s Italian Bakery in the Lents neighborhood of Portland, OR. It is incredibly adaptable for what vegetables and spices you have hanging around your kitchen. The basic formula works — feel free to mess around! Throw in any zucchini, summer squash or peppers you have kicking around. They’re perfect additions to this pickle.

Serve giardiniera straight out of the jar, on a charcuterie board, or rough chop the pickles and use them as a chunky relish on a sandwich.

This recipe yields about 4 quarts of pickles. It is intended to be stored in the fridge, and will keep well in there for a few months.

Giardiniera, Italian-American pickles

A classic Italian-American pickle, made famous by the Italian Hot Beef of Chicago. But, it's a delicious and wonderful way to make use of your garden, and preserve summer's bounty. Get creative with this pickle! The vegetables are very flexible (summer squash is delicious in this, for instance.) Just keep the vegetables all about the same size when you're chopping, and you'll be good to go!
Serve giardiniera straight out of the jar, on a charcuterie board, or rough chop the pickles and use them as a chunky relish on a sandwich.
Yield: About 4 qts of pickled vegetables.
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Equipment

  • Large container for vegetables
  • Large stockpot
  • Parchment
  • Weight for submerging vegetables

Ingredients
  

Vegetables:

  • 1 medium cauliflower, separated into florets, about 1 1/2 – 2 inches large
  • 5 celery ribs, diced to about 1 inch squares (about 1/2 stalk)
  • 3 large bell peppers, diced to 1 1/2 to 2 inch squares
  • 5-6 medium carrots, peeled and sliced into rounds

For Pickling Liquid:

  • 5 cups white wine vinegar
  • 5 cups water
  • 1/2 cup salt
  • 1 tsp sugar
  • 2 cloves garlic, peeled and smashed
  • 1 TBSP dried oregano
  • 2 tsp fennel seed
  • 2 tsp whole black peppercorns
  • 2 tsp red chili flake OR 1 spicy pepper, diced fine. (if you like it spicy!)
  • 1/2 cup pickled banana peppers, in their pickling liquid (optional)

Instructions
 

  • Place all washed and chopped vegetables into large container. Container should be large enough to easily submerge all vegetables in liquid, and be weighted down (causing liquid to rise.)
  • Place all ingredients of pickling liquid into large pot, and bring to a boil.
  • Once boiling, remove pot from heat and carefully pour hot liquid into container with the vegetables.
  • Place parchment paper over vegetables, and then weigh down vegetables with a heavy plate or bowl. You just need to make sure that no vegetables are floating up and over the liquid to ensure an even pickle. Allow to cool at room temperature for about an hour.
  • Once cooled down slightly, place into fridge, and allow vegetables to chill and sit for a few days before serving. Giardiniera will meld and improve in flavor as it sits!