Giardiniera Canning Recipe: Italian Pickled Vegetables

This giardiniera canning recipe is a safe, tested way to preserve a colorful mix of garden vegetables in a tangy vinegar brine. Cauliflower, carrots, celery, onions, zucchini, and peppers are lightly pickled, packed into jars, and processed in a water bath canner for shelf-stable Italian-style pickled vegetables you can enjoy all year.

If you like pickled vegetables, you’ll love having jars of this zesty vegetable mix tucked away in the pantry. The crisp-tender vegetables add a bright, tangy flavor to winter meals and can be served as a side dish, added to antipasto platters, chopped into salads, spooned onto sandwiches and burgers, or enjoyed straight from the jar. You can also use the vinegar brine for salad dressings and marinades and to add zing to roasted vegetables.

Unlike many Chicago-style giardiniera recipes, this home-canned version does not include oil or olives. Instead, the vegetables are preserved in a tested vinegar brine for safe pantry storage. If you want a Chicago-style version, you can chop the pickled vegetables after opening, toss them with olives and olive oil, and refrigerate the mixture.

Homemade giardiniera pickled vegetables is a great way to preserve a little bit of everything from the summer garden. Follow the step-by-step directions below, and you’ll have jars of colorful Italian pickled vegetables ready to enjoy long after the harvest season has passed.

Before You Begin: Canning Safety Notes

This giardiniera canning recipe is adapted from the tested Jardinière recipe in the Ball Complete Book of Home Preserving. For safe water bath canning, follow the vegetable amounts, vinegar-to-water ratio, jar size, headspace, and processing time as written.

You can safely exchange the type of pepper, use a different commercial vinegar with at least 5% acidity, or add dried herbs and dried spices to the brine for flavor. You can also swap the zucchini for another summer squash variety or cucumber.

Do not add oil, olives, fresh herbs, or extra low-acid vegetables to the jars before canning. If you want a more Chicago-style giardiniera, add olives and olive oil after opening the jar, then refrigerate the mixture.

What is Giardiniera?

Giardiniera is an Italian-style pickled vegetable medley usually made with cauliflower, peppers, celery, carrots, onions, and sometimes zucchini or other firm vegetables. The name comes from the Italian word giardino, meaning garden, which makes sense for a colorful mix of garden vegetables preserved in vinegar.

Traditional Italian giardiniera is usually served as part of an antipasto platter, alongside sandwiches, or as a tangy side dish with meals. The vegetables are often left in larger pieces or strips so they can be served as pickled vegetables rather than a finely chopped relish.

Italian Giardiniera vs. Chicago-Style Giardiniera

Chicago-style giardiniera is a bolder Italian-American version that became popular in Chicago sandwich shops, especially as a topping for Italian beef sandwiches. It is usually chopped into smaller pieces, made mild or hot, and often includes olives and oil after the vegetables are pickled.

This home-canned giardiniera recipe is closer to the traditional Italian-style pickled vegetable medley because it is preserved in a vinegar brine and processed in a water bath canner for shelf-stable storage. If you want more of a Chicago-style giardiniera condiment, you can chop the vegetables after opening a jar and mix them with olives and olive oil before storing the mixture in the refrigerator.

Can You Can Giardiniera with Oil?

No, oil should not be added to this giardiniera canning recipe before processing. Oil can interfere with heat penetration and is not part of this tested shelf-stable recipe.

For safe home canning, preserve the vegetables in the vinegar brine as written. After opening a jar, you can drain and chop the vegetables, add olives if desired, toss with olive oil, and refrigerate. Use the refrigerated mixture as a sandwich topping, antipasto ingredient, or spoonable relish.

Ingredients for Giardiniera Pickled Vegetables

This tested giardiniera canning recipe uses a colorful mix of cauliflower, onions, celery, carrots, zucchini, and peppers preserved in a sweet-tangy vinegar brine. Choose fresh, firm vegetables for the best flavor and texture, and measure each prepared vegetable carefully so the recipe stays balanced for safe canning.

Cauliflower

Cauliflower gives giardiniera its classic crunch and texture. Choose a fresh head with creamy white, tightly packed florets, green leaves, and a firm stem. Avoid cauliflower with soft spots, brown patches, or yellowing.

If needed, soak the florets in salted water to help remove hidden insects, then drain and rinse well before using.

Onions

The original recipe calls for pickling or pearl onions, but they can be difficult to find. Instead, you can use white, yellow, or red bulb onions cut into 1-inch pieces, about the size of a pearl onion.

Choose firm onions with dry, papery skins and no soft spots, mold, or strong odor. Cutting the onions into evenly sized pieces helps them pickle at the same rate as the other vegetables.

Celery

Celery adds crunch and a mild savory flavor to the pickled vegetable mix. Use fresh celery with firm stalks and bright leaves. Avoid celery that is limp, discolored, or has brown spots.

Carrots

Carrots add color, sweetness, and texture. Choose fresh carrots that are brightly colored and firm. Wash well, peel, rinse again, and slice into even pieces before measuring.

Zucchini or Summer Squash

Use a small zucchini, ideally less than 2 inches in diameter, with tender skin and minimal seeds. Larger zucchini can be seedy and softer after pickling.

You can safely swap the zucchini for yellow summer squash or cucumber. Trim off the blossom end before slicing, since it contains enzymes that can soften pickles.

Peppers

Bell peppers add color and flavor to the jars. You can use green, red, yellow, or orange bell peppers, or replace some or all of the bell peppers with the same measured amount of another type of pepper.

For a spicier giardiniera, use hot peppers such as jalapeños, serranos, Hungarian wax peppers, or pepperoncini-style peppers. Wear gloves when handling hot peppers, and avoid touching your skin or eyes.

Vinegar

Use a commercial vinegar with at least 5% acidity. White vinegar gives the pickled vegetables a clean, sharp flavor, while apple cider vinegar, white wine vinegar, or red wine vinegar can add a slightly different flavor.

Do not reduce the amount of vinegar or increase the water in this recipe, since the vinegar-to-water ratio is important for safe canning.

Sugar and Salt

Sugar balances the sharpness of the vinegar and gives the brine a mild sweet-tangy flavor. Pickling or canning salt adds flavor without clouding the brine.

You can reduce the sugar or salt, but the flavor and texture of the pickled vegetables will change. Do not use table salt, since it often contains anti-caking agents that may cloud the brine or affect the flavor.

Pickling Spices

This recipe uses bay leaves, black peppercorns, and garlic to lightly flavor the brine. You can also add dried herbs and dried spices to the spice bag to adjust the flavor without changing the vegetable-to-brine balance.

Good options include mustard seed, coriander seed, celery seed, fennel seed, dried oregano, or dried red pepper flakes. For more ideas, see: Homemade Pickling Spice Recipe.

Pickle Crisp

Food grade calcium chloride, such as Ball’s Pickle Crisp or Mrs Wages Xtra Crunch is optional, but it can help keep the vegetables firmer after processing. Add it directly to each jar before filling, following the amount listed in the recipe card.

Safe Changes and Flavor Variations

This recipe is adapted from the tested Jardinière recipe in the Ball Complete Book of Home Preserving. For safe water bath canning, follow the vegetable amounts, vinegar-to-water ratio, jar size, headspace, and processing time as written.

But, there are a few safe changes you can make to adjust the flavor while keeping the recipe safe for canning:

• Exchange the bell peppers for an equal amount of another type of pepper.
• Swap the white vinegar for another commercial vinegar with at least 5% acidity.
• Use additional dried herbs and dried spices to flavor the brine.
• Swap the zucchini for another summer squash variety or cucumber.
• Decrease the sugar or salt, keeping in mind that this will change the flavor and texture of the pickled vegetables.

Do not add oil, olives, fresh herbs, or extra low-acid vegetables to the jars before canning. If you make changes beyond the options listed above, store the jars in the refrigerator rather than at room temperature.

For more guidance, see: How to Safely Modify Pickle and Relish Canning Recipes.

How to Make This More Like California Hot Mix

California hot mix is a spicy pickled vegetable blend usually made with cauliflower, carrots, celery, and hot peppers. It is similar to giardiniera, but often has more heat from hot peppers.

To give this giardiniera canning recipe a California hot mix flavor, replace some or all of the bell peppers with hot peppers, such as jalapeños, serranos, Hungarian wax, or pepperoncini peppers. Keep the total amount of peppers the same as the tested recipe.

You can also add more flavor by including dried spices in the spice bag, such as mustard seed, coriander seed, celery seed, fennel seed, oregano, or dried red pepper flakes. Since these are dried spices used to flavor the brine, they are a safe way to adjust the taste without changing the vegetable-to-brine balance.

For a milder version, use mostly sweet bell peppers with just one or two hot peppers. For a hotter mix, use more hot peppers while still keeping the total pepper amount the same.

How to Make This More Like Chicago-Style Giardiniera

You can use this tested giardiniera canning recipe as the foundation for a more Chicago-style version by adding dried spices to the brine and using hot peppers for some of the pepper measurement. Then, after opening a jar, you can chop the vegetables and add olives and olive oil for serving.

Add more flavor with dried spices: Add the following dried spices to the spice bag to infuse more flavor into the brine: 1/2 teaspoon yellow mustard seeds, 1/2 teaspoon coriander seeds, 1/2 teaspoon red pepper flakes, 1/4 teaspoon dried oregano, 1/8 teaspoon celery seeds, and 1/8 teaspoon fennel seeds.

Add heat with hot peppers: For hot giardiniera, replace some of the bell peppers with hot peppers, such as serrano, jalapeño, pepperoncini-style peppers, Hungarian wax peppers, or other hot Italian peppers. Keep the total amount of peppers the same as the tested recipe.

Build Chicago-style flavor after opening: Green olives and oil are not safe to add before home canning, but you can mix them in after opening a jar. Drain the pickled vegetables, chop them into 1/4-inch pieces, and place them in a bowl. Add chopped green olives and drizzle with olive oil to your liking. Toss to coat, transfer the mixture to a clean jar or covered container, and refrigerate overnight to let the flavors mingle.

Once olives and oil are added, store the mixture in the refrigerator for safety and consume within 2 weeks. Use a clean utensil each time, keep the vegetables covered, and discard the mixture if you notice mold, off odors, bubbling, or other signs of spoilage.

Steps for Canning Giardiniera Pickled Vegetables

The full printable recipe is below, but here is a step-by-step overview of how to prepare and can giardiniera pickled vegetables. This recipe is processed in a boiling hot water bath canner and makes about 5 pint jars.

If you are new to canning or need a refresher, review this guide on using boiling water canners before you begin. You may also find my Water Bath Canning for Beginners guide helpful for understanding the process from start to finish.

Before you get started, you can also download my free Home Canning Checklist. It walks you through basic safety reminders, prep steps, and batch-tracking details to help you stay organized from start to finish.

Step 1: Gather your Kitchen and Canning Equipment

You’ll need:

• Water bath canner and canning rack
• 5 pint-sized canning jars
• Canning lids and ring bands (new lids for each jar, bands can be reused)
• Canning tools: jar lifter, funnel, and bubble popper
• Canning ladle
• Rubber gloves if you are using hot peppers
• Spice bag, cheesecloth, or coffee filter
• Plus basic kitchen supplies such as a large stainless steel pot, large prep bowls, measuring cups, vegetable peeler, knife, cutting board, slotted spoon, and clean kitchen towels.

Wash the jars, lids, bands, and canning tools in warm, soapy water. Rinse well, and set the lids, bands, and tools aside to air dry until you are ready to use them.

Place your water bath canner on a large burner of your stove. Insert the canning rack into the bottom. Place the jars upright in the canner and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Step 2: Prepare the Vegetables

Prepare each vegetable separately so you can measure the correct amount before combining them. Add the cauliflower, onions, celery, carrots, and zucchini to a large prep bowl as you work.

Keep the prepared peppers separate for now. They will be added at the end so they don’t overcook before filling the jars.

Cauliflower

You’ll need 2 cups of florets, which is about 1/2 head of cauliflower. Start by trimming off the leaves and the bottom of the stem. Cut the cauliflower in half, and then cut one half again. Trim out the core, and use your hands to break off the individual florets. Cut larger pieces in half, so they are all around the same size.

Use a measuring cup and measure 2 cups of small cauliflower florets. Rinse well under clean running water and add these to your prep bowl.

If needed, soak the cauliflower in salted water to remove any hidden insects. Combine 4 teaspoons of canning or pickling salt with one gallon of water. Add the florets and soak for 30 minutes while you prepare the other ingredients. Drain and rinse very well before using.

Onions

You’ll need about one medium onion to get 1 cup of prepared onion pieces. Use a sharp knife to trim off the root and stem ends, then peel off the papery skins and discard them. Cut the onion into 1-inch pieces. Measure 1 cup of onion pieces and add them to the prep bowl.

Celery

Pull off 3 stalks of celery and rinse them very well under clean running water. Trim the tops and white section off the bottom of each stalk. Cut into 1/2 inch slices and add to the bowl.

Carrots

Wash the carrots under clean running water, remove the skins with a vegetable peeler, and then rinse again before cutting. Cut into 1/2 inch slices and add to the prep bowl.

Zucchini

Rinse the zucchini to remove any residue. Trim and discard a 1/4-inch slice from the blossom end. The blossom end contains enzymes that can soften pickles, so it is important to remove it. Then, slice into 1/4-inch rounds and add them to the large prep bowl.

Peppers

The recipe calls for up to 4 large bell peppers, seeded and cut into 1/4-inch strips. You can use any variety of sweet or hot peppers, but keep the total amount of peppers the same.

For example, one large bell pepper equals 1 cup of chopped peppers when cut into 1/4 inch x 3-inch strips. So you will need up to 4 cups of chopped peppers for this recipe.

Wash your peppers well under running water. Wear gloves when handling hot peppers and avoid contact with your skin and eyes. Remove the stems, cut the peppers in half, and remove the seeds.

Cut the peppers into 1/4-inch strips or rounds if you are using hot chilies, and set aside. Keep the prepared peppers separate from the other vegetables for now. We will add them at the end, so they don’t overcook before filling the jars.

Step 3: Make the Pickling Brine

Add the bay leaves, black peppercorns, and sliced garlic to a spice bag, cheesecloth, or coffee filter, and tie closed with kitchen string.

Add the vinegar, water, sugar, salt, and spice bag to a large stainless steel pot. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt. Reduce the heat and simmer for 5 to 10 minutes to let the spices infuse into the brine.

Add the cauliflower, onions, celery, carrots, and zucchini to the pot, and return the mixture to a boil. Once the brine returns to a boil, turn off the heat and add the peppers. Stir to combine, then remove and discard the spice bag.

Step 4: Fill the Jars

Spread a dry kitchen towel on the counter. Use the jar lifter to remove one hot jar from the canner. Drain the hot water from the jar and place it on the towel. Keep the remaining jars in the canner to keep them hot.

If you are using Pickle Crisp, add 1/8 teaspoon to the jar.

Place the canning funnel on the jar. Use a slotted spoon to fill the jar with hot vegetables, then ladle hot pickling brine over the vegetables, leaving 1/2-inch headspace.

Run the bubble popper through the jar to release trapped air bubbles. Make sure the vegetables are fully submerged in brine, remove any pieces that stick above the liquid, and adjust the headspace if needed.

Wipe the rim with a clean, damp towel. Center a lid on the jar, add the band, and screw it on until fingertip tight. Place the filled jar back into the canner, and repeat with the remaining jars.

Step 5: Process in a Boiling Water Bath Canner

Once all the jars are filled and in the canner, adjust the water level so it covers the tops of the jars by at least 2 inches.

Cover the canner and bring it to a full rolling boil over high heat. Once the water boils vigorously, begin the processing time listed in the recipe card below, adjusting for your altitude if needed.

Step 6: Cool, Check Seals, and Store

When the processing time is complete, turn off the heat, remove the canner lid, and let the canner cool and settle for 5 minutes.

Spread a dry kitchen towel on the counter. Then use the jar lifter to remove the jars from the canner, and place them upright on the towel, leaving about an inch of space in between the jars. Do not tighten the bands or check the seals yet. Let the jars cool undisturbed for 12 to 24 hours.

After the jars have cooled for at least 12 hours, check the seals by pressing the center of each lid. The lid should not flex up and down. Refrigerate any jars that did not seal and use them within 3 months.

Remove the screw bands, wash the jars, label and date them, and store them in a cool, dark location. For the best flavor, let the giardiniera sit for several weeks before opening a jar. Once opened, store the jar in the refrigerator and use it within 3 months.

Frequently Asked Questions

Giardiniera canning questions often come up because there are so many different versions, from shelf-stable pickled vegetables to Chicago-style mixtures with oil and olives. These answers will help you safely adjust, serve, and store this home-canned giardiniera recipe.

A Colorful Jar of Garden Flavor

Homemade giardiniera is such a flavorful way to preserve a little bit of everything from the garden. With cauliflower, carrots, celery, onions, zucchini, and peppers packed into a tangy vinegar brine, each jar brings a bright crunch to meals long after the growing season has passed.

Enjoy your home-canned giardiniera veggies as a side dish, on an antipasto platter, tucked into sandwiches, chopped into salads, or mixed with olives and olive oil after opening for a Chicago-style topping for beef sandwiches or hot dogs. However you serve it, these colorful Italian pickled vegetables are a cheerful addition to the pantry and a delicious reminder of the summer harvest.