Saturday, April 6, 2013

Homemade Hot Giardiniera

My husband and I LOVE this! We put this on everything: pizza, sandwiches, subs, steaks, cold pasta salad. I always wind up eating a couple vegetables before it's ready. It's delicious and you can add/delete the veggies as per your preference.  


  • 2 cups water
  • 3 Tbsp Kosher salt
  • 1 cup small- diced carrots
  • 1 cup tiny cauliflower florets
  • 4 to 10 serrano peppers, sliced (depending on heat level desired)
  • 1 stalk celery, diced small
  • 1 red bell pepper, diced small
  • 2 cups canola oil
  • 2 cloves garlic, chopped
  • 1/4 cup white vinegar
  • 1 tablespoon dried oregano
  • 1/2 teaspoon freshly ground black pepper


  1. Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight. 
  2. Day 2, drain and rinse the vegetables. In a measuring cup, mix together the oil with the oregano, garlic and pepper. In a clean bowl, add the vegetables and vinegar, then oil mixture to combine. 
  3. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
  • If you use olive oil instead of canola oil, the oil will solidify in the refrigerator.
  • Just make sure to wear gloves when slicing and rinsing peppers.
  • When I soaked vegetables in salt water about 12 hours, the vegetables did not contain enough salty taste, but when I soaked them in salt water about 24 hours, they contained strong salty taste. If it is too salty, they can be rinsed well with water or soaked for a short time to remove the salt.

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