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Homemade Chicago-Style Spicy Giardiniera

A classic, fiery, and crunchy Chicago-style condiment made from finely chopped vegetables marinated in a tangy, savory oil and vinegar blend. Perfect for topping Italian beef sandwiches, pizza, hot dogs, and eggs.

Homemade Chicago-Style Spicy Giardiniera
Prep 30 min Total 60h 30m Level Easy
Serves 32

Ingredients

Vegetable Mix

  • 1 cup Cauliflower florets — Finely chopped into 1/4-inch pieces
  • 0.5 cup Carrots — Peeled and finely diced
  • 0.5 cup Celery — Finely diced
  • 4 whole Jalapeño peppers — Finely diced (keep seeds for extra heat)
  • 2 whole Serrano peppers (optional) — Finely diced (keep seeds for extra heat)
  • 0.5 cup Red bell pepper — Finely diced
  • 0.25 cup Kosher salt — For the initial brine
  • 2 cups Water — Cold

Marinade

  • 4 cloves Garlic — Minced
  • 0.5 cup Green olives — Pitted and roughly chopped
  • 1 tablespoon Dried oregano — Crushed between fingers to release oils
  • 0.5 teaspoon Celery seeds
  • 0.5 teaspoon Black pepper — Freshly ground
  • 1 teaspoon Red pepper flakes (optional) — Adjust to desired heat level
  • 0.75 cup White vinegar
  • 0.75 cup Canola oil or neutral oil — Do not use all olive oil as it solidifies in the fridge
  • 0.25 cup Extra virgin olive oil — For flavor

Instructions

  1. Place the chopped cauliflower, carrots, celery, jalapeños, serrano peppers, and red bell pepper into a large glass or non-reactive bowl.

    ~15 min
    Wear gloves when chopping the hot peppers to avoid burning your skin or eyes.

  2. Pour the kosher salt over the vegetables and add the cold water. Stir well to dissolve the salt. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours.

    ~5 min
    This salting process draws out moisture from the vegetables, ensuring they remain incredibly crisp in the final giardiniera.

  3. After resting, drain the vegetables in a colander and rinse thoroughly under cold water to remove the excess salt. Shake off as much excess water as possible.

    ~5 min
    Taste a piece of cauliflower; it should be pleasantly salty but not overwhelmingly harsh. If it's too salty, rinse for another minute.

  4. In a clean bowl, combine the minced garlic, chopped green olives, dried oregano, celery seeds, black pepper, red pepper flakes, white vinegar, canola oil, and olive oil. Whisk to combine.

    ~5 min

  5. Add the rinsed and drained vegetables to the marinade and toss well to coat completely.

    ~2 min

  6. Transfer the mixture to clean mason jars, pressing down slightly to ensure the vegetables are submerged in the liquid. Seal tightly and refrigerate for at least 48 hours before eating.

    ~3 min
    The flavors will continue to deepen and mellow the longer it sits. It is best after about 5 to 7 days.
Nutrition
65
Calories
0
Protein (g)
1
Carbs (g)
7
Fat (g)
1
Sat. Fat (g)
0
Fiber (g)
0
Sugar (g)
280
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Large glass bowl
  • Colander
  • Chef's knife
  • Cutting board
  • 2 Pint-sized mason jars with tight-fitting lids
Tips & Storage
  • Using a neutral oil as the base prevents the giardiniera from fully solidifying in the refrigerator, which happens if you use 100% olive oil.
  • If the oil does solidify slightly in the fridge, let the jar sit at room temperature for 10-15 minutes before serving.
  • To make a milder version, remove the seeds and ribs from the jalapeños and omit the serrano peppers and red pepper flakes.
  • Storage: Store in airtight glass jars in the refrigerator. It will keep well for up to 3 weeks. Always use a clean spoon to scoop out the giardiniera to prevent contamination.
Tags
cauliflower chicago-style condiment crunchy dairy_free gluten_free gluten-free hot italian-american jalapeno keto low_carb low-carb make-ahead nut_free pickled refrigerator pickle sandwich topping spicy sugar_free tangy vegan vegan vegetables vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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