Name: Italian Giardiniera Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 43225 min
Ingredients: 1 cup chopped carrots; 1 cup chopped green beans; 1/2 cup chopped celery; 1 cup cauliflower florets; 1 cup chopped bell pepper (green, red or yellow or a mix); 1 small onion chopped; 1-2 bay leaves; 1 teaspoon salt; 7 cups water; 4 cup white wine vinegar (good quality)

Jump to Recipe

This Italian Gardiniera Recipe is one of the best known and classic preserves, made with a mix of your favourite vegetables. Eaten as an antipasto or toss it with some pasta or even rice. Or why not find your own way to serve it!

Again I was introduced to this delicious vegetable mixture by my sister-in-law. She would cut up her mother’s fresh veggies from the garden. Jar it and it would be eaten during the winter months. But one of the tastiest ways to eat it is to toss it with some al dente pasta. Add a can of tuna and there you have one of the best and easiest Summer Pasta Recipes.

How to make it

Chop the vegetables, then rinse and drain.

In a large pot add the water, vinegar, bay leaf and salt. Depending on the vegetables you use make sure to cook the longer to cook ones first, such as carrots, beans and celery for a couple of minutes then add the cauliflower, peppers and onion for another three minutes.

With a slotted spoon remove the vegetables to a glass bowl.

Then divide evenly into the sterilized jars. Be sure to press down on the veggies to remove as much empty space as possible. Top with the boiled vegetable liquid or oil, depending on your preference. Tightly close the jars with the sterilized lids.

Place the jars in a large pot, wrap a clean tea towel around the jars so that they don’t knock against each other and break while boiling. Add enough water to cover the jars and bring to a boil, continue to boil for about 10-15 minutes. Remove from heat, and leave the jars to cool in the pot. The reason for the 2nd boiling is to make sure that the jars are sealed shut.

Place the cooled jars in a cool dry area and leave for at least a month before serving.

The best vegetables to use

Italians typically use cauliflower, bell peppers, onions (pearl if you can find them), green beans, peas, carrots, celery, fennel and cucumber to name a few.

How to use it

The gardiniera is perfect as an accompaniment to a buffet table, or served with your favourite grilled meat or even cold cuts. Why not toss it with some al dente pasta or rice, either hot or cold is delicious. Or how about as a filling in a sandwich?

The best canning jars

The best jars to use for canning are jars with screw top lids, I just returned to Italy so I am under 14 days of quarantine. Therefore I am using what I have. Getting the Italian to do my grocery shopping is one thing but getting him to search all over for the perfect jars is another 🙂 ! And of course be sure to sterilize your jars before use!

How to store it

It can be kept for 3 months, provided that the canning process has been done correctly. And of course the jars are kept in a cool, dry area, away from the source of light and heat. It is recommend that you wait at least one month before consuming it. Once the jar is opened, be sure to keep it in the fridge. It should be consumed within 3-4 days at most.

Related Recipes

Homemade Oven Dried Tomatoes

Easy Italian Marinated Mushrooms

Italian Roasted Peppers