My father used to make this recipe when we were younger. The ingredients list has been collected, and my own kids enjoy it just as much as I did when I was little.
| Prep Time: | 45 mins |
| Additional Time: | 2 days 8 hrs |
| Total Time: | 2 days 8 hrs 45 mins |
| Servings: | 10 |
Ingredients
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 8 fresh jalapeno peppers, sliced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 1 small onion, chopped
- ½ cup fresh cauliflower florets
- ½ cup salt
- 1 (5 ounce) jar pimento-stuffed green olives, chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1 cup white vinegar
- 1 cup olive oil
Instructions
- Place green and red peppers, jalapeños, celery, carrots, onion, and cauliflower in a large bowl. Stir in salt, then fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl; refrigerate for 8 hours to overnight.
- Drain salty water; rinse vegetables and set aside.
- Mix together olives, garlic, oregano, red pepper flakes, and black pepper in a medium bowl. Pour in vinegar and olive oil; mix well. Combine with vegetable mixture; cover and refrigerate for 2 days before using.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Reviews
Once you make this you won’t be able to stay out of it and put it on everything!
Wonderful! Just making a second batch, it doesn’t last long as it really does go with everything
forget jalapeno and use Serrano peppers…real italian!
This recipe is perfect, and you can add your own personal twist too. I used a raw mirepoix or soffritto with the 2-1-1 ratio (using red onion) and a total of 3 cloves garlic. I substituted a high quality White Wine Vinegar and Colavita Italian Premium from Italy. Relatives and friends all give a thumbs up.
I cut the vegetables in large chunks after the first time making it. We like it that way for salads and snacking. I followed other’s in using vegetable oil. The marinade makes a great salad dressing.
I love this recipe and I definitely took the advise of other to change the oil to vinegar ratios. I used 1 cup Vinegar, 1/2 cup vegetable oil and 1/2 cup olive oil. Comes our perfect t each time!
I’ve lived in Chicago for over 30 years, and have become hooked on hot giardiniera. This is hands down the best one ever. I have made it about a dozen times, and everyone I know loves when I have a new batch ready. I use peppers from my garden, so sometimes they are not too spicy, and sometimes they melt your face off. A tip I wanted to share if your peppers are too spicy: adding more carrots, cauliflower and some diced jicama helps absorb some of the spice plus adds a nice crunch. It’s fun to pick the red jalapeños and Serranos to make a unique batch of red giardiniera. You can’t go wrong with this recipe. This is amazing on scrambled eggs, baked potatoes and pretty much anything else.
Yummy! I left the seeds out of the jalepenos since ours were kind of hot and ours came out mild but delicious. Thank you! We have missed our good Italian food from Chicago.
Tried this recipe for the first time and it was GREAT. After a few days I noticied it started to “separate” has anyone else expierenced this? Trying to figure out why
Thank you! I’ve been making this recipe for over 10 years. My modifications: 1. I use a lot less oil — maybe 2:1 vinegar to oil instead of 1:1 — and I use half olive oil and half regular vegetable/canola oil. That way it doesn’t solidify in the fridge. 2. I make a mild version. Even though I like spicy foods, I rarely use the jalapeno (usually because I don’t typically have it on hand). You can use whatever vegetables you want, I usually stick to cauliflower, carrots, celery, and red bell peppers. YUM!
Everyone loves this! They claim it’s the perfect giardiniera…they eat it straight out of the jar. At first, I was afraid that the 1/2 cup of salt called for to soak veggies in was WAY too much? But after all was combined, and left to sit in the oil and vinegar, it turned out perfect. Just be sure to rinse veggies after they are done soaking really good.
Forgot to add that I actually used cider vinegar and added a touch more than the recipe called for. I think I’ll add more cauliflower next time too. I love a salad with a kick!
This is a terrific recipe that closely mimics Vienna’s Hot Giardiniera. I followed the recipe to the letter until tasting. At that point I added diced serrano peppers to achieve the heat level I was striving for. I have experienced a similar issue with recipes calling for jalapeno peppers prior to this recipe as there is a high degree of variance in heat level in Jalapenos. Serranos while not being overly hot are very consistent in the heat each pepper adds to the mix. Overall everyone loves the results of this recipe & enjoys the salad mix in many different ways. Great Recipe.
I made this but it didn’t marinate since the oil solidifies in fridge. Taste nothing like Giardiniera
My sons LOVE this- a great way to add fresh veggies to salad too! When using only olive oil (and vinegar) I found that the liquid solidifies somewhat; I use 1/2 cup olive oil, 1/2 cup corn oil and 1 cup white vinegar. There is less solidification that way!!
Awesome recipe! Only modification was that I used 1/2 the recommended amount of black pepper.
So, here I am, munching on my first batch of this recipe as I write this review. Pretty much stayed with the original recipe. Perhaps I was a little over enthusiastic about rinsing. After adding back in a little salt, it was REALLY good. I will definitely make this recipe again, and when I do, I will try it without going through the “rinse cycle”.
Love it! Gave much of my first batch away and got lots of raves. My sons, who live(d) in Chicago give it 5 stars and love the fact you can adjust to suit your particular tastes, as evidenced by other reviewers. I stuck to the recipe as written the first time but will adjust with veggies I have on hand and maybe a bit less salt this time around. Thank you!
Simply Amazing!!! I may be breaking protocol. But I am not an olive fan. I made this with banana peppers in place of olives. I also swapped 3 of the jalapeños out with serano peppers and added more cauliflower. Simply amazing!!! I have eaten it with literally everything and plan on making more. Great recipe!!!
Just made it today and it smells so good! I might not be able to wait two days!
Fantastic! I eat it right out of the jar.