Giardiniera – the Chicago Way

With farmers’ markets fully stocked and bustling, this is the time to start preserving fruits and vegetables. One such method is canning and that’s about all I have to say about it. There’s freezing and, within the next few weeks, my basement freezer will be packed with quarts of diced, peeled plum tomatoes. And then there’s pickling, a common preservation method that I’m using more and more. In Italy, pickling is sometimes called sotto acetti, under vinegar, and pickled vegetables often take the form of giardiniera. Mild by Chicago standards, theirs usually gets its heat, if at all, from the peppers and pepper flakes for which CalabriaBasilicata are well-known. The Italians will often serve giardiniera as one of many antipasti or among the insalati. The recipe is pretty much the same in the States, except we tend to use “local” chilis to bring heat to the mix. A few jalapeños or serranos will often do the trick. Here in Chicago, we up the ante, adding more chilis and skipping a few of the ingredients. The result is more condiment than antipasto and it’s a staple of most “reputable” sandwich shops. In fact, in some circles, it’s almost sacrilege to order an Italian beef sandwich without a healthy scoop of giardiniera to top it off — but that’s not all. Good giardiniera makes a great topping for any sandwich, as well as for burgers, hot dogs, and brats, while a healthy sprinkling of it can elevate even the most lackluster of pizzas.

Today’s recipe is based upon one that I found in an area newspaper some years ago. Unfortunately, I destroyed the clipping, along with many others, when I transferred my recipes to a Mac-based recipe file three years ago. (Writing a blog wasn’t even a remote possibility at the time.) Nevertheless, it’s a great recipe that anyone, Chicagoan or not, will enjoy. There’s a freshness about it that you just won’t find bottled on a supermarket shelf. The recipe itself is pretty straight-forward and, if you’ve ever pickled anything, you probably already have all of the spices required and, this time of the year, you can get the rest of the ingredients with one trip to a farmers’ market. I’ve seen versions that include mushrooms, broccoli, olives, etc., but they are more salad-like than condiment, in this Chicagoan’s opinion.  Many recipes, too, rely solely upon olive oil and white vinegar for the pickling. I prefer to lighten the solution by replacing half of the olive oil with vegetable oil and to sweeten it by replacing half of the white vinegar with apple cider vinegar. As always, the choice is yours.

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In reality, the hardest part of this recipe is to determine an acceptable level of heat. After all, one person’s idea of mildly spicy is another’s 5 alarm fire. The original recipe, like I’ve posted below, calls for 8 whole jalapeños. That’s the Chicago Way and it’s too hot for me. I’ve learned through experimentation that 4 whole jalapeños, along with 4 that have been seeded and “de-ribbed,” deliver just the right amount of heat for my palate. You, however, may prefer it hotter, so, follow the recipe and use 8 whole jalapeños. If that still doesn’t do it for you, switch out some or all of the jalapeños for serranos. On the other side of the coin, some may want their giardiniera mild, with very little heat, if any. By removing the jalapeños’ ribs and seeds, you’ll get a mild giardiniera that includes the flavor of jalapeños but none of the heat. And if that’s not mild enough, drop the red pepper flakes. The point is, you can make the giardiniera as hot, or mild, as you like. With a little experimentation, I’m sure you’ll find the right combination of chilis and pepper flakes to create the perfect giardiniera.

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Chicago Giardiniera Recipe


  • 8 jalapeños, chopped (for more heat, serranos may be substituted)
  • 1/2 large cauliflower, cut into florets
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 sweet banana peppers, diced
  • 1 sweet onion, diced
  • 1/2 cup kosher salt
  • 3 cloves garlic, minced
  • 2 1/2 tsp dried oregano
  • 1 tsp red pepper flakes
  • 1/2 tsp celery seeds
  • black pepper, to taste
  • 1/2 cup cider vinegar
  • 1/2 cup white vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup vegetable/canola oil


  1. Combine vegetables and salt. Add enough water to cover, stir, cover, and refrigerate for at least 12 hours.
  2. Strain vegetables from brine, rinse well, and set aside.
  3. In a large glass bowl, add garlic and remaining seasonings.
  4. To that bowl, add the vinegars and stir until well-mixed. Whisk the solution while adding the oils.
  5. Add the reserved, brined vegetables into the bowl and gently mix until well-coated.
  6. At this point, the giardiniera may be left, covered, in the bowl or transferred to clean jars. Either way, it must be refrigerated for 48 hours before serving.
  7. Because this giardiniera isn’t canned, it must be stored in the refrigerator, where it will keep for a few weeks.

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Giardiniera-topped Mount Burger

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I’ve already listed a number of variations and I’m sure you can dream up more. I’ve found that some vegetables, however, do not respond particularly well to the brining and pickling processes. Broccoli is one such under-performer, in my opinion.


Be aware that there is a range of heat for each kind of chili. A very hot jalapeño, for example, can equal a weak serrano. There is no way to insure that the heat of the batch of giardiniera you make today will equal the one you made 3 weeks ago. You can limit your risk, however, by always purchasing your peppers from the same grocer, vegetable stand, or farmers’ market vendor. Hopefully, that will offer some consistency. Still, as I learned this morning, peppers can be mislabeled. Those “sweet banana peppers” may turn out to be hot Hungarian yellow wax peppers. Two completely different peppers – and I’ve a burning eye to prove it.

Not everyone lives here in Chicago nor can they buy airfare every time they want an Italian beef sandwich. Well, you shouldn’t have to go without just because of distance. Thanks to a great food & sports blog,, you can make your own Italian beef to go along with this giardiniera. It’s a little bit o’ Chi-town wherever you happen to be.

Speaking of pickling, be sure to check out my recipe for Refrigerator Bread and Butter Pickles.

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92 thoughts on “Giardiniera – the Chicago Way

  1. May I add the more colorful the samples have been, the tastier? I add a heaping tablespoon full to tuna salad (with or without added celery) scrambled eggs and wursts of all varieties. I wouldn’t think of using store bought and have even asked my lady friend Cynthia to smuggle a small jar into the ball park…

    • That tuna salad idea sounds like a good one. Anything that adds crunch to a sandwich, dog, or hamburger is OK in my book. Thanks. Jake, for the tip and if you can figure out a way to smuggle a jar into the ball park, let us all know.

  2. Nice! – I’ve made this a couple times and it is wonderful! I think the cauliflower is my favorite bite. I’d love to find a way to can it but haven’t found a way – but it never lasts in the fridge anyway – it gets gobbled up so quickly . Dump a jar in the crock pot with a pot roast for amazing pulled beef sandwiches… perfect for a fall day…

    • Yes, it does go fast, doesn’t it? Great idea about the pot roast! I’ve seen numerous posts inquiring about canning various giardiniera recipes and none are allowed. Something about the oil, if I remember correctly. For my tastes, what makes this giardiniera so good is its crispness. I wonder if some of that crispness would be lost during processing in a hot water bath.

      • It *is* about the oil and home canners not getting hot enough (even using a pressure canner) to safely kill off any pathogens. One could jar it as a mixed pickle and add oil to them before service but I’m afraid that the flavor saturated oil would be missed.

  3. oh Our John is going to be thrilled, he has so many different varieties of peppers in his garden (Labeled in his head) and now with your recipe I can stuff them all in jars with other goodies! perfect timing.. c

    • Glad to be of service! I think you’re going to love this recipe. I give away some of it every time I make it and everyone loves it, no exceptions. And if you’ve already got the peppers, you only need a few other ingredients.

  4. That certainly is a fiery version of what I have always imagined as a light antipasti. When you add it to your Italian beef sandwich (is that pastrami?) it sounds a very sexy beast. Cool is not the word, but certainly the sentiment.

    • Here in Chicago, Italian beef is a roast beef that is thinly sliced and kept warm in a thin gravy. It is grilled lightly just before serving on a roll of about 6 to 8 inches. Some of the gravy may be poured onto the beef, some condiments added, but practically always some giardiniera is spooned across the top. I do not use 8 whole jalapeños and so my giardiniera isn’t that hot, to me anyway. In fact, it can be surprisingly mild, depending upon where I bought the chilis.

  5. David’s right about the oil, but I wonder if making it as a mixed pickle in small jars, then adding the oil and leaving it in the fridge once you open a jar – like you would when making it fresh – would work…
    Great recipe. I’m almost pickled-out for this year, but this looks like fun!

    • I’ve convinced myself that my canning experience will not extend beyond jam & jellies. Well, Zia makes a great corn relish and I may give that a shot — but nothing more! Anyway, this is so good freshly-made that I’d worry about losing some of that if canned. I think I can safely say that I’ll never know personally.

    • Thank you, Tanya. All of the work is in the chopping. Since we use it as a condiment, the vegetables must be cut rather small or else they just won’t work with a sausage, hamburger, or sandwich. Still, for my tastes, it is well worth the effort.

  6. As the ecstatic recipient of some of John’s last batch, I can attest that this is the best I’ve ever had. Agree that the crunch makes it, as does the somewhat unusual inclusion of celery. Besides the sandwiches mentioned above, it’s really nice on ho-made ;) pizza, as John says above. I’ve also put it on a provolone sandwich on a chewy roll and been a very happy girl for it.

  7. Having a jar of this on hand would easily be incorporated into many of my meals! topping on pizza I had never thought of. I’m very aware of your notes on the heat tho, the last time it was a bit too spicy for anyone other than me… but that’s really not an issue as far as I’m concerned!!

    • And I had the opposite experience with my last batch. The farmer said his jalapeños were “very hot” yet that giardiniera was probably the most mild that I’ve made all Summer. You just never know. Still, spicy or mild, I do love this stuff on just about anything I can put it.

  8. Oh!! I just love pickled vegetables. In Honduras, my mon used to make a lot of “encurtidos” (that is how we call it in Spanish), and I will top just about everything with it!. What I love about pickiling is that it adds that acidity touch to anything!! Excellent post and you just reminded me of another great recipe for conserving summer produce to be consumed during winter!! Bravo!!

    • Thank you. I bet your Mother’s encurtidos were wonderful. Do you have her recipe and are you willing to share it? I know I’d be willing to try it! And I agree with you about the acidic touch that one gets from pickled vegetables. For me, this kind of dish works on so many levels. This time of year, you will always find at least one jar of giardiniera in my fridge.

    • Thanks, Rhonda, and I’m sorry. I’d no idea that you were waiting for the recipe. I would have gladly sent it to you. You’re not only a taste tester but the Mother of the blog’s future star. We cannot allow you to go without giardiniera! Puddy, yes; you, never!

  9. Pingback: Chicago Bears: Italian Beef Sandwich Recipe | sportsglutton

  10. Aren’t those beautiful peppers! This looks so good – a little like the chow-chow I made years ago – just a bit chunkier – and definitely prettier with all the colors! Saturday we are going to the farmers’ market in Lexington – more choices than our local markets! I’ll see what I can find! I bet this would be great with soup beans and cornbread!

    • This is turning out to be a very productive post. So many comments contain suggestions — and all of them, yours included, sound delicious. It looks like I’m going to have to start making double-batches in order to try all of them.

  11. We’re Chicago people too…my mom still makes giardiniera every time we have beef sandwiches at her house. Great stuff! And I love your comment on canning. I cracked up when I read that. It about sums it up for me too.

    • Welcome, Kristy! I’m with your Mom. Once you make your own, you’ll never buy it again. There’s just no comparison between store-bought and home-made. Thanks for stopping by and taking time to comment.

      • No problem! I’m glad I found ya. I’ve seen you over at Rufus’ and Savoring Every Bite…so I figured you must have some good recipes too. :) And wouldn’t you know today’s post is one of my favorite Chicago recipes.

  12. This pickle looks delicious. A couple of years ago, I asked my husband to buy some Cubanelle peppers, which are sweet, and instead came home with hot Hungarian yellow peppers. I made my stew anyway, cutting out the seeds and the veins, but sadly it was still too hot to consume. Live and learn!

    • With some of these peppers, the ones that resemble each other, we’re at the mercy of the seller. In my case, the extra heat didn’t hurt because the jalapeños were milder than I had been told. In an odd way, it all balanced out — except for my eye!

  13. You could say I’m an unofficial official taste tester for the Bartolini Kitchens. I know my taste buds love every recipe they’ve tried so far. The giardiniera is no exception. Growing up a picky eater, I’ll admit I did not think I would like it, but after the first bite I was hooked. Sometime had passed and the Bartolini Kitchens’ personal delivery van (a very sleek sports car…how urban!) brought a 2nd batch…a little ramped up with the temperature but not overdone for my preference. In fact, the most recent serving was wonderful. I enjoy them on my hot dogs and I even tried it in a couple other dishes. I’m going to try “Jake Rohn’s” tuna suggestion soon. I’m sure it’ll be a hit. I’m still waiting to hear from Hollywood on who’s going to be all the key players in the blockbuster film for this blog. Film title suggestions anyone? Could Meryl Streep fill your shoes, John? Or should we play it safe and stick with Brad Pitt, Jake Gyllenhaal or Bradley Cooper? I can hear that movie preview voice already…”In a world…..where bland food has no home… man accepts the challenge to bring great culinary creations to the world’s table… recipe at a time…..ChgoJohn is…..Mister Bartolini”…..coming to a discount DVD rack near you….MMMMMMMMWAH!!

  14. Thanks for this variation on the recipe I’ve used before. Chica Andaluza suggested I look at your blog about giardiniera and I’m glad to have found it. I agree about broccoli, but cauliflower works very well, I think. I’m a wimp about hot peppers so I’d leave them out.

    • Glad you stopped by. The brining of the peppers and vegetables tend to take some of their heat away but I don’t know if that would make it mild enough for you. Cauliflower works very well, gives a nice bit of crunch I chop it rather small so that it sits better atop my burger or hot dog. I’ve given this out to 10 people, friends & family, all love it! I hope you will, too. Good luck!

  15. I grew up in the 219, about 40 minutes away from the city. Moved to Oregon last year, and have been entirely unable to find giardiniera ANYWHERE. Decided this morning to hit up the last Eugene farmers’ market and make my own. Your recipe was a terrific guideline! Thanks for putting it out on the internets.

    In a couple of weeks it’ll be time to make italian beef – just in time for all the rain!

    • I think you’re going to love this giardiniera. My friends all love it and keep finding new ways to use it. I just wish I could preserve it but the oil makes canning impossible. I guess that I’ll have to keep making it fresh, thats all, :)

    • This is a big hit among my friends, Christina. It’s got a great crunch to go along with the great colors. All of the ingredients are now available in our markets and it’s time for me to start making more.

  16. Thank you for the link to this post. The giardiniera sounds so good, and looks attractive too! It would be wonderful to have a jar of this in the fridge to add some kick to a sandwich or meal. Must try!

    • You’re very welcome, Mar. I’m in the process of making a double batch. My friends all love it and it sure does come in handy having it around. I hope you do enjoy it when you try it.

  17. Pingback: The Kitchens have a Peach of a Jam | from the Bartolini kitchens

      • Hi! Is there a recipe that does allow canning? I’d love to be able to have this all winter long. I did make some from a different recipe last year and only used about a half cup of oil. I didn’t know about oil then but it turned out fine. I don’t know if I want to take a chance after reading your posts.

        • Hi, Carol. From what I’ve read and have been told, the oil is the issue and because of it, this giardiniera shouldn’t be canned. One cannot get the oil hot enough, even using a pressure cooker, to sterilize it as normally happens when something is canned. Someone once suggested that I make the giardiniera with everything but the oil, can it, and then dress the contents with oil once each jar is opened. I haven’t tried that nor will I. Besides the color, this giardiniera has a real nice crunch to it. I’m afraid both would suffer when the giardiniera is heated during canning. I hope this helps you and I’m here for any questions you may have. Thanks for dropping by.

        • It will easily keep 4 weeks in the fridge, although I’ve had it for a couple weeks longer than that, but that was a one time occurrence. This stuff goes fast! This time of year, I’ve friends that clamor for it. In the Comments, everyone uses it on everything from sandwiches to slow cooker pot roast. I even give it away by the quart and still there’s little chance of it being around long enough to spoil. I do make sure that the jars and lids used are filled directly from a “Sanitize” cycle on my dishwasher. Hopefully, that will cut down the risk of contamination and the contents will last longer. Good luck!

  18. Thanks John! i think I will take your advice and be safe. We have a family reunion next weekend so I can bring a batch there and hopefully keep some for myself.

    • You’re welcome, Carol. When it comes to canning, I tend to err on the side of caution. A mistake and someone could get pretty sick. Feel free to come back anytime if you run into problems or have questions about any of these recipes. Have a great time at the reunion!

  19. Hey John , Great recipe …. Just thought I would pass this Sott’oli recipe along to you and your bloggers . I intend to can about 40 pints in the next few days of Sott’oli Giardiniera . Giving both your recipe and this Sott’oli recipe a little twist of my own …..blanching them first in hot apple cider vinegar, peppercorn,mustard seed mixture ..drain….then filling vegetables in canning jars, top with olive oil , removing all the air bubbles (tilt,tap,shake) and storing the veggies in the frig . Seems that they will last a long time as long as veggies are submerged in the olive oil .. thus no air …

    • Hey, Mike. Thanks for stopping by and taking the time to comment.
      I’ve heard of Sott’oli but your link is the first recipe I’ve seen. I like the idea of it keeping longer than my giardiniera, although I’ve got a few pints in my fridge right now. It just seems to disappear! Blanching them in your spiced vinegar sounds like a great variation. I hope you’ll come back and let us know how it goes.

  20. Being from Chicago-and Italian- I guess I’m stunned that people don’t know this fabulous condiment. I wondered why friends on Facebook were asking me what I was talking about, when I just statused that my new favorite guilty pleasure was french fries smothered in Giardiniera. Specifically, White Castle french fries :) I am going to try this recipe though, it looks great!

    • It’s a great recipe, Lisa, and quite easy — just a lot of chopping. This recipe makes about 3 pints and I give 2 away. Everyone loves it. I hope you will, too. Thanks for dropping by and taking the time to comment.

  21. I wish there is a Farmer’s Market closeby to where I live. I think this is where we can get the freshest fruits and vegetables. It’s also fun and exciting. The food looks yummy and healthy.

    • We’re fortunate to have a number of farmers markets all Summer long. Unfortunately, though, we’ve none of them open from November till April. They do make a difference in one’s diet.

  22. I love giardiniera. I usually buy it freshly pickled from my local Italian grocer but I’ve never thought to make it at home. Genius! Weird though, I don’t think Australians have ever thought to add giardiniera to a hot dog or burger. I’ll definitely be giving it a go as soon as I make some of my own pickles!! P.S I love the fact that you tagged your photos with ‘where’s the beef’ then ‘brine baby brine’. I found it out by accident (hovering over the picture) and… haha. That’s going to keep me chuckling all day (I’m singing the brine song to ‘Burn baby burn’… which I’m guessing is what you intended?!)

    • This is a great recipe, Laura, one that all of my friends and family love. Most confess to sneaking a spoonful whenever they go to the refrigerator. (OK, I do that, too.) And you really can control the heat. Just be aware that the brining will remover a bit of the heat from whatever chilis you use.”Some” but certainly not all. :) And we put it on everything. I’ve a friend who sprinkles it on freshly baked pizza. It is that good. You’ll see.
      Yes, it was “Burn, Baby, Burn”. Good catch. I often have insomnia — like right now — and am up quite late writing these posts. Evidently, I get a little slap happy and the captions suffer for it. :)

      • Haha, I love your slap happy captions!!! I’m going to hover the cursor over every picture from now on!
        I’ll try your recipe this weekend. I do love chilli (I have a tendency to put too much in everything… well, not for me, but for everyone else!) but I’ll start with a smaller amount and see how I go. I’m intrigued with the pizza combo also! I imagine that it’d be delicious.
        And… haha. I sneak spoonfuls of stuff out of the refrigerator also. Usually homemade pesto :) At least yours has heaps of vegetables, definitely a worthy snack!

  23. This sounds wonderfully fresh and crispy. Appreciate your review of hot-ness, we are fans of big heat, but like a little kick. I’m looking forward to trying this.

    • This is a big favorite around here. The fact that it cannot be canned — the oil makes it unsafe — really is to its advantage. The vegetables retain their crispness and add a lot to whatever they’re accompanying. i always make double batches. My friends all want a jar — as does my family back home. You’ll see … :)
      Thank you for visiting and for taking the time to comment.

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    • Hello, Joanne, and welcome! You’re right. There are hundreds of recipes for giardiniera. I like the crispiness of this one, something you won’t find on supermarket shelves and not necessarily in others that are homemade. It’s become quite popular with my friends. So much so that I make double and triple batches now, just to keep everyone supplied. :)
      Thank you for visiting, Joanne, and taking the time to comment & introduce yourself. Take care … John

  25. Pingback: The Kitchens are in a Pickle | from the Bartolini kitchens

  26. Giardiniera is one of those things I’ve always bought, never made. Definitely something I need try! Why is it every time I visit your blog my “to make” list gets longer? ;-) I used to be big on adding a lot of heat to dishes, but as I’ve gotten older, so many people I know have digestive systems that just can’t handle things to spicy. So I make things milder these days, and just have hot sauce on the table for those that need more starch in their dishes. Good post – thanks.

    • That’s quite a compliment, John, since I marvel at the dishes that you & Mrs. K.R. share. Thank you. I’ve gone in the opposite direction with heat in my dishes. A dozen years ago, cocktail sauce would cause me to break out in a sweat. A wasabi steak would be an embarrassment. Not so, anymore, though I’m not what I consider a heavyweight. That’s what’s good about this giardiniera. You can play with the heat, using whatever peppers you want for the heat you want. One thing’s for sure: this stuff is addictive. Every friend and family member to whom I’ve given a jar admits to sneaking a spoonful or two. That would include me, btw. :)

  27. I think I have to take some basic Italian lessons If I have to survive going through your blog. I seem to speak a little bit of many languages except Italian; I seem to have travelled to most European countries, except Italy and I seem to have sampled a little bit of many a cuisine except Italian. I can’t remember the last time I said, “lets go eat Italian” If I was dumped in a tiny Italian village, I wouldn’t even know how to ask “where am I?”
    This recipe is pretty straightforward, all ingredients are familiar to me, but why I ask must the Giardiniera be refrigerated for 48 hours before serving?
    I am learning a lot from you and you’ve now raised my curiosity to the point where I am soon going to say “let go eat Italian”
    Today I’ve learnt sotto acetti, under vinegar, do Italians eat a lot of pickles? I am sorry John, for asking so many questions, today. I am in a pensive mood. You know what? the next time I visit my local library I shall borrow an Italian cookery book. I have a home library of almost 200 cookery books, none is Italian LOL. Thank you for raising my curiosity with your very descriptive and passionate posts, best wishes to Max and have a lovely weekend.

    • How I would love to be dumped in some Italian village, Liz. THat’s a dream come true! Soaking the vegetables in the oils & vinegars for 48 hours gives the spices and flavors a chance to meld. The heat from those jalapeños and pepper flakes needs time to spread throughout the mix. You can jar it right after the oils & vinegars are added but I’ve found waiting to be worthwhile.
      Yes, Italians use pickles like many other cultures, to preserve foods for Winter. They also use a method called “sottoli” which is to cook the vegetables in a vinegar solution before submerging them in olive oil. The oil will prevent air from reaching the vegetables and contaminating them. One of the primary rules in Italian cooking is to eat things when they are in season. With so little available in Winter, pickles are a way to get vegetables without buying something that’s been shipped from heaven only knows.
      By the way, if you are dumped in a small town in Italy, “Dove sono?” means “Where am I?” :)

      • I love your descriptions, John, they are so convincing. I’ve bought myself a small Italian Phrase book, the only problem now, is the pronunciation. I speak quite a bit of French and German and a little Dutch, but I have absolutely no clue what Italian sounds like. My daughter was in Rome (and Florence) in April and she enjoyed eating pizzas with very thin crusts and endless toppings, although the little pizza places were so full, they had to wait 30 minutes or more for tables.
        My goal is to learn 100 keywords this year, and Rome has always been on my bucket list, so this gives me a head start. “Dove Sono?”, 98 more to go. Thanks, John. Wish you a wonderful week! Best Wishes.

        • How wonderful that your daughter traveled to Italy! I really do hope that you get there, too. It’s a beautiful country and the food is amazing. As for the pronunciation of Italian words, I can be of little help. I butcher the language when I try to speak it, much to the delight of cab drivers all over the Italian peninsula. :) I hope yours is a good week, too, Liz.

          • When I hear “beautiful” and “food” am ready to go, so the question now is only when. No worries about pronunciation. My local library is well stocked. I found some Language CDs, DVDs, and Playaways. Best wishes!

  28. John. The mixture looks beautiful. I will be sure to keep your recipe to try. Hope you had a lovely thanksgiving. Sue

    • Thank you so much, Sue. Thanksgiving was fantastic and I hope yours was, too. This giardiniera is very popular among my friends and family. I make double batches, giving everyone a pint. You can make it as spicy as you like just by altering the number of hot peppers you use and whether you include their seeds and ribs. I do you you try and like it. :)

  29. I just purchased a different brand of Giardiniera and it is awful – so oily and little flavor. That never happened to me before. How was I to know? They all look pretty much the same in the jar. So, I have been thinking of making my own. And, here we are, John to the rescue!

    I’m going to try this as soon as I have time so I can toss that purchased jar. In the meantime, I’m using it because I consider it essential for certain sandwiches. Must be the influence of growing up in the NY city area with so many Italian friends :-)

    • Thanks for the vote of confidence! This giardiniera has spoiled my family and friends. What I like about it is that since it isn’t processed in a hot water bath, the vegetables retain their crispness. Sure, it won’t last as long as a canned version but, then again, I’ve never had a problem with it staying in the fridge too long. I hope you do give it a try and enjoy it as much as we all do. :)

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