Printable Homemade Chicago-Style Giardiniera
This homemade Chicago-style giardiniera combines crisp vegetables and peppers in a tangy oil and vinegar mixture. Make it mild or spicy and pile it onto Italian beef sandwiches, sausages, subs and more.
Servings: 8 people
Ingredients
- 1 cup cauliflower cut into very small florets
- 1 medium carrot finely chopped
- 2 medium celery stalks finely chopped
- 2 each serrano peppers thinly sliced
- ½ cup pepperoncini peppers chopped
- ½ cup white vinegar
- ½ cup olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Instructions
- Add the cauliflower, carrot, celery and serrano peppers to a bowl.
- Cover the vegetables with cold water and stir in enough salt to make a salty brine. Cover and refrigerate for 8–12 hours.
- Drain the vegetables thoroughly and rinse them briefly under cold water.
- Pat them dry with a clean kitchen towel or paper towel. You don't want a bunch of extra water diluting the marinade.
- Add the vegetables to a clean bowl with the chopped pepperoncini.
- Pour in the white vinegar and olive oil. Add the Italian seasoning and garlic powder.
- Stir everything together until the vegetables are well coated.
- Transfer the mixture to an airtight container or jar.
- Refrigerate for at least 24 hours before serving. It's even better after a couple of days.
- Stir before using and spoon it generously over your Italian beef sandwiches.
Notes
For mild giardiniera, use banana peppers or mild pepperoncini instead of serranos.
For more heat, add red pepper flakes or extra hot peppers.
Keep the vegetables slightly chunky for the texture shown in our photos.
Refrigerate covered in the oil and vinegar mixture and use within about 2 weeks.
For more heat, add red pepper flakes or extra hot peppers.
Keep the vegetables slightly chunky for the texture shown in our photos.
Refrigerate covered in the oil and vinegar mixture and use within about 2 weeks.