It’s a pickle, it’s a condiment, it’s an easy water bath canning pickle recipe with a kick. Hot Italian Giardinierais 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 so easy to make. Who knew?
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Why Make Hot Italian Giardiniera?
Living through a global pandemic made me think a lot about things that I could be making instead of buying. The lack of availability of shelf stable food made me glad that I knew how to do some preserving.
Water bath canning is the easiest way to learn to start canning and this recipe is a fun one. Hot Italian Giardiniera is pickled crisp fresh veggies that make a delicious addition to pizza, sandwiches or cheese plates, but I like to just eat it right out of the jar!
About the Ingredients:
- 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!
VIDEO: How to make Hot Italian Giardiniera
Step by Step: How to make Hot Italian Giardiniera
Bring a large pot of water to a boil. While it is coming to a boil, fill a large bowl with ice and water so that the ice bath is ready. This will stop the veggies from cooking too much and getting mushy.
Once the water is boiling, cook the cauliflower and carrots for 2 minutes, drain water and remove veggies immediately to the ice water bath.
In the same pot, combine 2 cups of water, white wine vinegar, sugar, salt, mustard seeds and celery seeds and bring to a boil over high heat.
Drain the cauliflower and carrots and add them to the hot pickling liquid.
Add sliced fennel, frozen pearl onions and sliced jalapenos. Stir and return the mixture to a boil.
Once boiling, remove the veggies and brine from the heat. With a slotted spoon, divide vegetables between 4 hot, sterilized pint jars.
Ladle in hot pickling liquid, 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 rims of each jar with a damp paper towel and place on the seal. Apply the rings so they are just 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
It’s a pickle, it’s a condiment, it’s an easy water bath canning pickle recipe with a kick. Hot Italian Giardinierais a delicious way to preserve veggies and a great little snack too!
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Water Bath Canning Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 pints
Calories: 189kcal
Equipment
Water Bath Canning Pot
Ingredients
- 2 cups cauliflower Cut into bite size florets
- 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. While it is coming to a boil, fill a large bowl with ice and water so that it is ready.
Once the water is boiling, cook the cauliflower and carrots for 2 minutes, drain water and remove veggies immediately to the ice water bath.
In the same pot, combine 2 cups of water, white wine vinegar, sugar, salt, mustard seeds and celery seeds and bring to a boil.
Drain cauliflower and carrots and add them to the pickling liquid. Add fennel, frozen pearl onions and sliced jalapenos. Stir and return to a boil.
Once boiling, remove from heat. With a slotted spoon, divide vegetables between 4 hot, sterilized pint jars.
Ladle in hot pickling liquid, leaving 1/4 inch headspace.
Wipe the rims of each jar with a damp paper towel and place on the seal. Apply the 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 *
Calories: 189kcal | Carbohydrates: 41g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 1844mg | Potassium: 802mg | Fiber: 7g | Sugar: 28g | Vitamin A: 10995IU | Vitamin C: 69mg | Calcium: 99mg | Iron: 2mg
* The information shown is an estimate provided by an online nutrition calculator.
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Michelle Mundy As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.
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