Mild/Medium Homemade Giardiniera

Chicago style giardiniera with a twist! Use this recipe to top ANY meal! 🙂

Cut up the following ingredients:

10-12 Jalapenos (Reserve 2 for the end without chopping them up)

2 Carrot Stalks

2 Celery Stalks

About 4/5 Large Cauliflower Florets

5 Large Radishes

5 Large Garlic Cloves

1 Cup Vinegar

2 Cups Oil (Canola or Olive)

3/8 Cup Salt

4 Cups of Water

1 TBSP Oregano

2 TSP Black Pepper


  1. Cut up vegetables to desired size.
  2. In a large bowl, dissolve the salt and 4 cups of water.
  3. After dissolving, add in cut up vegetables, mix, cover and place in the fridge overnight.
  4. The next day, take them out and rinse thoroughly.
  5. Give them a taste, if they are too salty, soak them in ice cold water for an hour.
  6. Strain them from the water.
  7. In a pickling jar, add in the vinegar, oil, garlic cloves, oregano and black pepper.
  8. Mix everything very well and throw in the vegetables.
  9. If you’d like them to be mild, cover and place in the fridge for at least 3 days before serving.
  10. If you’d like them medium, grab two extra jalapenos and slice them only in half making two pieces from each jalapeno.
  11. After placing the vegetables in the jar, stick the jalapenos inside of them. You will need to push them in as they will enter tightly.
  12. Cover tightly and place in the fridge for 3 days before serving.




I absolutely love giardiniera with almost every meal! Especially in sandwiches or with rice. Enjoy 🙂

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