Chicago-style hot giardiniera – a mix of crunchy pickled chillies and vegetables packed in oil – is probably my all time favourite condiment. It’s endlessly versatile and hugely addictive – you can eat it straight out of the jar like a salad or as a garnish on sandwiches, pizza, falafel, eggs, and more. It’s an easy way to make any food more interesting, and so I often pack a little jar with me in the van or on hikes. Giardiniera is widely available in Chicago supermarkets, but not so much here in the UK. Fortunately I’ve fine-tuned a superb recipe for this stuff that surpasses even the best supermarket versions. Read on for my fresh Chicago-style hot giardiniera recipe and get ready to have all your garnish dreams come true!
What is Chicago-style giardiniera?
Giardiniera (pronounced jar-din-AIR-ah) is an Italian condiment consisting of a mix of pickled vegetables typically preserved in vinegar or oil. The classic Italian version includes vegetables like carrots, celery, cauliflower, and bell peppers, often flavored with garlic, herbs, and spices. It is traditionally served as an antipasto or accompaniment to salads and cured meats.
The Chicago-style version of giardiniera, while rooted in the Italian tradition, has evolved into something uniquely its own. It is typically spicier and oil-based, with hot peppers taking center stage. The mix often includes Serrano or jalapeño peppers, along with olives, celery, carrots, and cauliflower, all marinated in a combination of oil, vinegar, and spices.
Note: the oil base is a big deal! Most traditional Italian versions (e.g. Mezzetta) pack the giardiniera in only vinegar. You can even make funky fermented versions of Giardiniera. Chicago-style giardiniera is distinctly different for its use of oil and hot chillies. All giardinieras are great, but Chicago-style is my favourite!
Origins of Chicago-Style Giardiniera
Chicago-style giardiniera emerged in the late 19th and early 20th centuries, during the wave of Italian immigration to the United States. Italian immigrants brought their culinary traditions to Chicago, where many settled and established thriving Italian-American communities.
The transformation of giardiniera into its Chicago-style form is closely linked to its role in the city’s food culture, particularly as a topping for the Chicago classic Italian beef sandwich. Over time, Chicago’s diverse food scene further adapted giardiniera to suit local tastes. The addition of hot peppers and the shift to an oil-based preparation helped it stand out, becoming a staple condiment not only for Italian beef but also for hot dogs, pizza, and even as a standalone snack.
A quick primer on homemade Chicago-Style giardiniera
This giardiniera falls into the “quick pickle” category (vs canned pickles). There’s nothing complicated here. No fermenting or fancy bottling techniques are required. This does mean its shelf life is a bit shorter – weeks versus years – but you’ll have no problem getting through this giardiniera in that time frame.
- Chop the vegetables – chillies, onion, peppers, celery, carrots, cauliflower
- Brine the vegetables in a saltwater mix
- Drain and rinse the vegetables
- Marinate in white vinegar
- Drain off the vinegar
- Mix with some garlic, pepper, and oregano
- Pack in jars
- Top with olive oil (and maybe a little vinegar)
See below for the full recipe in detail.
Tips for making homemade Chicago-style giardiniera
Here are some things I’ve learned from my years long adventures in making this delicious pickle.
Take your time
This recipe for giardiniera takes time, mostly for chopping vegetables and waiting through the two-stage brining and marinating process. Trust me—it’s worth it.
Are there shortcuts?
You can skip the marinating step and pack the vegetables straight into a mix of olive oil and vinegar (see Stage 3 below). That’s how I used to make giardiniera, and it’s still delicious. However, after “studying” store-bought brands, I noticed they’re typically packed entirely in oil. This inspired me to refine my method, and I’ve found it produces slightly better, more flavorful results. Packing in oil also preserves the giardiniera longer and prevents the contents from turning “murky.” (This Reddit post also implies that Chicago-style giardiniera is always vinegar-pickled before being repacked in oil, so I’m onto something!)
Chunky or finely chopped?
It depends! I usually chop my vegetables small, but chunkier pieces work better if you prefer giardiniera as a snack.
Do I need fancy vinegar?
No. I use standard distilled white malt vinegar and find it works perfectly. I’ve tried white wine vinegar and noticed no difference. White spirit vinegar made the giardiniera sharper than I prefer, but it was still fine.
Do I need fancy olive oil? What about other oils?
You don’t need fancy olive oil, but I recommend sticking with pure extra virgin olive oil for the best flavor. Some store-bought versions use a blend of olive oil and vegetable oil (likely for cost savings), but pure olive oil delivers superior taste.
Can I add other vegetables?
Absolutely. Sliced green olives are a popular addition. I’ve also had success with fennel. If you can get fresh oregano, throw that in too—it’s fantastic!
How does homemade compare to store-bought?
Homemade giardiniera is fresher, almost like a salad. That said, I have a soft spot for some store-bought brands like JP Graziano and That Pickle Guy. Sadly, I haven’t found any sources for Chicago-style giardiniera in the UK. (Surely this is a business opportunity!)
How to store homemade giardiniera — and how long does it keep?
I store mine at room temperature in glass jars. Since this is a “quick pickle,” I aim to finish it within a few weeks—not a difficult task!
Ingredients
Method
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Sprinkle over the salt, and fill with enough cold water to cover. Cover and leave for about 8-12 hours.
- The next day, drain salty water, and rinse vegetables. Place back in a bowl and cover with the vinegar. Cover and again leave for another 8-12 hours.
- Drain the vegetables but reserve the vinegar. Put the vegetables back into the bowl.
- Add in the garlic, oregano, red pepper flakes, and black pepper. Combine well. . Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture – if the liquid doesn’t cover the vegetables, add some more olive oil and vinegar in equal proportions until the veg is totally submerged.
- Pack into jars – I use a spoon to pack in the vegetables pretty tightly. Pour over olive oil to cover the vegetables. (Olive oil is pretty expensive! So sometimes I add a mix of olive oil and the reserved vinegar. It definitely tastes better when there's more olive oil than vinegar!)
- Cover, and refrigerate for a day or two before using (if you can wait this long!).
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I’m wondering how long the shelf life is on this recipe. Can I use Ball jars and leave it in pantry till I use it? Give away as gifts?
Hi Doreen. I’d classify this as a “quick pickle” – it’s really best eaten within a month of making. That said, if you refrigerate it, it will keep much longer. Just be aware the oil will solidify while in the fridge!