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La Giardiniera

How to make La Giardiniera. Got an abundance of beautiful summer veggies? Use this recipe to make Italian pickled vegetables and enjoy them all throughout the winter. Serve with cured meats or cheese.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: condiment
Cuisine: Italian
Servings: 10 - 12 servings makes around 10 cups
Calories: 74kcal
Author: Emily Kemp


  • 1 medium sized cauliflower cut into small florets (300g)
  • 3 bell peppers yellow, green and red, sliced (450g)
  • 3 large carrots sliced (250g)
  • 2 sticks celery (150g)
  • 1.5 cups green beans trimmed and cut in half (150g)
  • 4 giant scallions (spring onions) or baby onions (the white of giant scallion can be cut into quarters)
  • 2 fresh red chillies medium heat
  • 4 cups white wine vinegar (1 litre)
  • 4 cups water (1 litre)
  • 2 tablespoon sea salt flakes
  • 2 tablespoon sugar
  • 1 tablespoon whole peppercorns
  • 1 bay leaf per jar


Sterilising jars

  • To sterilise the jars put them right side up in a deep pot or canning rack pour over hot water to the jars are fully submerged. Boil the jars for 10 minutes any rubber seal and lids should also be sterilised this way. Remove the sterilised jars with tongs and place upside down on a clean kitchen towel without drying.
  • Tip: If you don't have a canning rack you can place clean kitchen towels (fabric towel) around the jars to stop them rattling.

Prepare the vegetables

  • Put the water, vinegar, salt, sugar and peppercorns into a large pot and bring to a boil. Once boiling add the cut cauliflower for 3 minutes then add the rest of the prepared vegetables for another 5 minutes.


  • After boiling remove the vegetables from the liquid to a clean bowl using a slotted spoon.
  • Strain the liquid into a large clean bowl or measuring jug, this is an optional step.
  • Fill the sterilised jars with the vegetables and 1 bay leaf per jar leaving 1 inch (2.5 cm) from the top of the jars. Fill the jars with cooking liquid so it's ¼ inch (1 cm) above the vegetables.
  • Carefully place the jars back into hot water making sure the lids are not sealed completely shut and bring to a boil. Boil the jars for 10 minutes or according to your altitude *see notes.
  • Remove the jars with tongs straight after boiling and place on a clean kitchen towel. Seal the jars shut immediately and let them cool completely without moving.
  • Once at room temperature, they will keep well for up to 3 months. Once opened eat within 4-5 days, serve with meats or cheese.



  • Weight - You want around 2kg / 4.5 lbs of vegetables as a guide.
  • Vegetables - it's important to boil the cauliflower for a little longer than the other veg or it won't be tender enough.
  • Herbs and spices - a classic giardiniera is usually flavoured with bay leaves and peppercorns but you can add any herbs and spices you like.
  • Jars - you can use both clip top jars with rubber seals (as I have) or screw-top jam jars. See the note below on how to make sure they are sealed properly.
  • Processing time* - If you live above 1000ft above sea level you'll need to adjust the processing time (second boil) here's a great guide and explanation on how long you should add to your processing time.


Calories: 74kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1450mg | Potassium: 452mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4967IU | Vitamin C: 90mg | Calcium: 46mg | Iron: 1mg