It’s a pickle, it’s a condiment, it’s an easy water bath canning pickle recipe with a kick. Hot Italian Giardiniera is a delicious way to preserve veggies and a great little snack too!
Hot Italian Giardiniera has it’s roots in Italy but this version is most similar to the mixture of slightly spicy pickled vegetables used as a condiment in Chicago style dishes and is also similar to the Mezzetta brand “California Hot Mix” in the pickle aisle of the grocery store.
As a pickle or as a condiment, this stuff is addictive and delicious and super easy to make!
Why should you make your own pickles?
Canning and preserving are things that most of us know as something that our grandparents did. It was a valuable life skill back in the day and it is getting popular again as many of us are taking time to rediscover our roots. The best part is that it is not that hard to do!
There are many ways to preserve things and make them shelf stable but the easiest one to learn is water bath canning. A small batch, one or two jar recipe is a great place to start when you are just starting out. Nothing too intimidating, and great results with very little work!
Hot Italian Giardiniera is a mixture of pickled crisp fresh veggies that make a delicious addition to pizza, sandwiches or cheese plates. It is also an easy beginning water batch canning recipe!
Want to learn more about water bath canning?
There is a GREAT article all about water bath canning at the Fresh Preserving site if you want direction from experts. They have all sorts of fantastic information!
What You’ll Need to Make Hot Italian Giardiniera
- Vegetables – Cauliflower and carrots are pretty traditional in Giardiniera but you can include any combination of bell peppers, green olives, gherkins, green beans, shallots or celery in addition to the cauliflower and carrots. You’ll need a total of 4 cups.
- Fennel – not everyone loves fennel, mostly because it tastes a little like black licorice. It is also not always available everywhere, and can be really overpriced in some places. Good news! You don’t have to use it. You can substitute celery instead.
- White Wine Vinegar – this is my favorite vinegar for this recipe but you could easily substitute either distilled white vinegar (5% acidity) or apple cider vinegar instead if that’s what you have available.
- Frozen Pearl Onions – found in the frozen vegetables section of the grocery store, this is my laziness hack. It takes a lot of energy to peel a bunch of little onions (although they are delicious and I willingly do it for my Old English Pickled Onions recipe). I really like the size of the little frozen ones. Some substitutions would be sliced white or yellow onion, or even sliced shallots! You need about 2 cups.
- Jalapenos – any hot peppers may be used in this recipe and you can add or reduce according to your taste preference. You’ll need a total of one cup so if you want to make it less spicy, swap some bell peppers for the jalapenos. I have used Serrano peppers, banana peppers, Hatch chilies, and even sliced Poblano peppers (to reduce the heat for the family). Peppers are a staple in Hot Italian Giardiniera!
How to make Hot Italian Giardiniera
Hot Italian Giardiniera is a mixture of slightly spicy pickled vegetables, similar to “California Hot Mix” in the pickle aisle of the grocery store. It offers a delicious tangy spiciness to everything you add it to.
This is an easy water bath canning recipe to make at home, even if you are just learning. The vinegar adds the acid needed to make it a safe recipe and the water bath process makes the mixture shelf stable.
Bring a large pot of water to a boil. In the meantime, prepare an ice bath by filing a large bowl with ice and water.
Once the water is boiling, add the cauliflower and carrots and cook for 2 minutes.
Drain water and remove the veggies immediately to the ice water bath.
To the same pot, add 2 cups of water, white wine vinegar, sugar, salt, mustard seeds and celery seeds. Bring the mixture to a boil.
Remove the cauliflower and carrots from the ice bath and add them to the pot with the vinegar mixture. Add sliced fennel, frozen pearl onions and sliced jalapenos. Stir and return to a boil.
Once boiling, remove the pot from the heat. With a slotted spoon, divide the vegetables between 4 sterilized pint sized jars.
Ladle the hot pickling liquid into each jar, leaving 1/4 inch headspace. Headspace is the amount of room from the top of the pickling liquid to the top of the jar. The mustard and celery seeds can go in too!
Wipe the rim of each jar with a damp paper towel and place on the seal. Apply the canning rings fingertip tight. Don’t overtighten!
Using the canning tongs, gently transfer each jar to the water bath canner. The jars should be covered by at least an inch of water. Bring the water to a boil and process for 10 minutes.
Using canning tongs, remove the jars from the water bath canner and transfer them to a kitchen towel or cooling rack. Leave to cool for 4 hours minimum. Enjoy!
Other Pickling and Preserving Recipes You May Enjoy
Pickled Asparagus – makes a great addition to a cheese plate, a Bloody Mary, or even just a pickle on the side!
Black Pepper Beef Jerky – tender and flavorful with a low subtle heat – perfect for camping!
Refrigerator Pickles – quick and easy alternative to throwing away cucumbers that nobody’s going to eat!
Pickled Jalapeno Nacho Rings – one of our family’s favorite recipes – especially delicious on nachos, chili and pizza!
Worcestershire Beef Jerky – the first jerky recipe that we loved and shared – still a classic favorite in this house!
Hot Italian Giardiniera
Equipment
- Water Bath Canning Pot
Ingredients
- 2 cups cauliflower Cut into bite size pieces
- 2 cups carrots peeled and sliced to 1/2 inch coins
- ice water
- 2 cups water
- 1 1/4 cups white wine vinegar
- 1/3 cup sugar
- 1 tbsp salt
- 1 tsp mustard seed
- 1/2 tsp celery seed
- 2 cups fennel white parts, sliced thinly
- 2 cups pearl onions frozen (14 oz package)
- 1 cup jalapenos sliced
Instructions
- Bring a large pot of water to a boil. In the meantime, prepare an ice bath by filing a large bowl with ice and water.
- Once the water is boiling, add the cauliflower and carrots and cook for 2 minutes. Drain water and remove the veggies immediately to the ice water bath.
- To the same pot, add 2 cups of water, white wine vinegar, sugar, salt, mustard seeds and celery seeds. Bring the mixture to a boil.
- Remove the cauliflower and carrots from the ice bath and add them to the pot with the vinegar mixture. Add sliced fennel, frozen pearl onions and sliced jalapenos. Stir and return to a boil.
- Once boiling, remove the pot from the heat. With a slotted spoon, divide the vegetables between 4 sterilized pint sized jars.
- Ladle the hot pickling liquid into each jar, leaving 1/4 inch headspace.
- Wipe the rim of each jar with a damp paper towel and place on the seal. Apply the canning rings fingertip tight.
- Using the canning tongs, gently transfer each jar to the water bath canner. The jars should be covered by at least an inch of water. Bring the water to a boil and process for 10 minutes.
- Using canning tongs, remove the jars from the water bath canner and transfer them to a kitchen towel or cooling rack. Leave to cool for 4 hours minimum. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Sara Williams says
SO GOOD!! I make this all the time now. Much cheaper than buying.