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Hot Giardiniera

August 21, 2018

Hot Giardiniera


  • 1 large red bell pepper, sliced 1/4” thick
  •  1/2 large green bell pepper, sliced 1/4” thick
  •  2 bundles of green onions, chopped
  •  1 whole kohlrabi, julienned
  •  4 large garlic cloves, minced
  •  8 medium serrano chili peppers, sliced 1/8” thick
  •  2 stalks celery, sliced 1/4” thick
  •  2 large carrots, sliced 1/4” thick
  •  1 cup Canola oil
  •  1 cup white vinegar
  •  1/4 cup salt
  •  1 1/2 tablespoons dried oregano
  •  1 tablespoon black pepper, freshly ground
  •  4 pint-sized Mason Jars


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, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.

2.) The next day, drain and rinse the vegetables. In a clean bowl, mix together the oil with oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 48 hours in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.


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