What is a giardiniera made of?

Giardiniera is made of a mix of pickled vegetables — most commonly cauliflower, carrots, celery, and bell peppers. Depending on the style, it may also include green beans, olives, garlic, and hot peppers. The vegetables are preserved in either a vinegar brine (Italian-style) or an oil marinade (Chicago-style), often seasoned with oregano, black pepper, and other herbs.

Is giardiniera healthy?

Yes, giardiniera can be a healthy addition to your diet when made with fresh vegetables and minimal oil or sodium. It offers fiber, antioxidants, and vitamins from the vegetables. Vinegar-based versions are generally lower in calories, while fermented styles may support gut health. However, always check labels for added sugars or preservatives in store-bought jars.

What does a giardiniera taste like?

Giardiniera tastes tangy, slightly sour, and often spicy — especially in the oil-packed Chicago version. Italian-style has a sharper vinegar bite and a cleaner, crunchier flavor. Depending on how it’s made, the mix can include herbal notes, garlic warmth, and a hint of heat from chili peppers.

How do Italians eat giardiniera?

In Italy, giardiniera is typically served as part of an antipasto platter , often alongside meats, cheeses, and olives. It’s enjoyed as a side dish, salad topping, or simply on crusty bread. Unlike the Chicago version, it’s not used as a sandwich condiment but more as a light, tangy accompaniment to balance richer foods.

Giardiniera: The Best Tangy Pickled Mix to Try Now

Ingredients

Scale

1 cup cauliflower florets
1 cup carrots, sliced
1 cup celery, sliced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup green olives, sliced (optional)
4–6 sport peppers or chili peppers
2 cloves garlic, smashed
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
1/2 cup white vinegar
1/2 cup water
Optional: 1/2 cup olive oil (for Chicago-style)

Instructions

Cut all vegetables into bite-sized pieces and place them in a large bowl.
Optionally blanch cauliflower and carrots for 1 minute, then cool in ice water.
In a saucepan, boil vinegar, water, salt, and garlic. Remove from heat.
Pack vegetables into a clean jar and pour the hot brine over them. For Chicago-style, add olive oil once cooled.
Add oregano, black pepper, and optional chili flakes.
Seal the jar and refrigerate for at least 48 hours. Flavor improves after 3–5 days.

Notes

Adjust the spice level by varying the number and type of peppers. Store in a non-reactive glass jar and always use clean utensils when serving.

Author: Ava
Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Condiment
Method: Pickled
Cuisine: Italian-American

Nutrition

Serving Size: 2 tbsp
Calories: 40
Sugar: 1g
Sodium: 200mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg

Keywords: giardiniera, pickled vegetables, italian, chicago, spicy, antipasto