Homemade giardiniera

07/16/2026

With the arrival of the warm season, vegetable gardens and market stalls fill up with fresh, colorful produce just waiting to be used. This is the perfect time to prepare preserves to store in your pantry, so you can enjoy the full flavor of vegetables even during the colder months.

Today, together with our Cesarina Lucia from Bologna, we explain how to make the classic pickled giardiniera.

“This is a recipe from my family that has always accompanied and enriched our snacks with ham sandwiches and a touch of mayonnaise.”

Let’s be honest: we’re all used to buying giardiniera at the supermarket—it’s cheap and convenient, ready to use. But nothing compares to the satisfaction of making it at home, choosing your favorite vegetables, perhaps bought from your trusted greengrocer.

In a short time and with minimal effort, you can bring to the table a genuine, colorful, preservative-free product to serve as an appetizer or side dish. The only important step is to properly sterilize the containers and seal them airtight. For this reason, we recommend consulting the food safety guidelines issued by the Ministry of Health.

Giardiniera

Colorful, wholesome and perfect to enjoy all year round

Preparation time4h 30m

Servings20

€

CostLow

Ingredients

500 g red onions
500 g white celery
500 g carrots
500 g green tomatoes
500 g cauliflower
1 l white vinegar
1 l white wine
Extra virgin olive oil
100 g salt
Peppercorns

Method

Start by carefully cleaning all the vegetables.
Peel the carrots and cut them into slices about half a centimeter thick or into thick julienne strips. Do the same with the celery, onions, and green tomatoes, trying to keep the pieces uniform in size.
Divide the cauliflower into small florets.
Place all the vegetables in a large bowl.
Pour in equal parts wine and vinegar until the vegetables are completely covered, then add the salt.
Mix well and let rest for at least 4 hours: during this time the vegetables release excess water and absorb the vinegar.
After the marinating time, drain the vegetables היט and spread them on a clean cloth in a well-ventilated area. They should feel completely dry to the touch (this will take about 2 hours) before being immersed in oil.
Transfer the vegetables into previously sterilized glass jars. Pour in the extra virgin olive oil (preferably with a delicate flavor so as not to overpower the vegetables), making sure there are no air bubbles and that everything is fully submerged.
Store the jars in a cool, dark place. Leave them sealed for at least two weeks so the flavors can develop.

Cesarina Lucia’s tips:

You can add green beans or peppers to taste. Don’t forget end-of-season green tomatoes: their tangy note and firm texture are the real secret to an unforgettable contrast. If you like bold flavors, add a handful of desalted capers.
Serve with traditional cured meats from Emilia alongside classic fried crescentine.