Hot Italian Giardiniera

Hot Italian Giardiniera


"This is Italian Giardineria. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on."

Ingredients 2 d 2 h 45 m {{adjustedServings}} servings 233 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5887 mg
  • 235%

Based on a 2,000 calorie diet

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  1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
  2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
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Reviews 127

  1. 154 Ratings


Phonetex - YOU ROCK! I'm born and raised in Chicago but have relocated in the past 7 years and desperately miss my Chicago comfort foods. I have not found "quality" hot giardiniera since I left home. I've even resorted to having some Chicago style restaurants ship me their giardiniera but I honestly have to say that this recipe tops the best of the giardiniera I've ever tasted! It's not drenched in oil the way they are and it's SUPER flavorful. I'm not even through the 2-day waiting period and can't keep my head out of the bowl. I made the recipe exactly as stated except I cut the veggie's bigger (like back home) and doubled the olives (since that was always my favorite part of giardiniera. I love hot food and this was perfectly spicy following the recipe. I won't increase the heat in the next batch. I wish I knew how long this particular recipe will last. I canned it in several jars and hope this will help preserve it. I will NEVER buy pre-made stuff again! This is AWESOME!!! Thank you! UPDATE: I just found this blurb from a site called I guess unless you can eat this in 10're taking chances. Can the Italian condiment, Giardiniera, be made at home? Rating: 42 No. The Italian condiment, Giardiniera, CANNOT be made safely at home. This mixture of raw, hot peppers and vegetables in an oil base can support the growth of Clostridium botulinum. Therefore low-acid foods, such as vegetables, that are mixed with oil must be kept refrigerate

Darla Kilgore

I didn't like the olive oil in this as it solidifies when refrigerated, next time I am going to just use water with the vinegar, any other suggestions?


This recipe is awesome! My husband and I are avid spicy eaters, and I thought I would try a recipe like this. The first time I made this (1 month ago) I made 20 servings and only have 1/2 a pint jar left! I just finished draining the veggies again for another wonderful batch that serves 40. When I first found this recipe, and read the reviews, someone mentioned about making more and giving them a "hot water bath", which I am assuming is for canning and storing. I would like to do the same, but I don't know if the giardiniera has to be warm when I put it in jars for the hot water bath. Can anyone help me?