Welcome to Eepa’s Kitchen!
Today, we’re showing you how to make authentic, spicy homemade giardiniera — just like Chicago-style sandwich shops all across Illinois!
This is an easy and delicious giardiniera recipe that is loaded with crunchy vegetables, spicy peppers, and Italian herbs, all marinated in a simple yet bold oil and vinegar mix. It’s the perfect topping for Italian beef sandwiches, hot dogs, pizza, charcuterie boards, pretty much most anything!
We walk you through the full process: brining, mixing, and jarring your giardiniera so you can enjoy it whenever!
Ingredients:
7–8 cups chopped green & red jalapeño and serrano peppers (for heat)
5 bell peppers (red & green), chopped
4–5 celery stalks, chopped
5–6 carrots, peeled & chopped
2½ onions, chopped
1 head cauliflower, chopped
5 cans artichoke hearts
4 jars green olives with pimentos
Cold water (for brine)
4–5 cups salt (for brine)
5 cups olive oil
5 cups vinegar
10 garlic cloves, chopped
1 tbsp black pepper
5 tbsp oregano
3 tbsp crushed red pepper
Instructions:
Chop all veggies (except artichokes and olives). In a large container, combine veggies with cold water and 4–5 cups salt to create a brine. Cover and refrigerate overnight.
Next day, drain the brine and lightly rinse the vegetables (no need to rinse thoroughly).
In a clean container, add the drained veggies, along with artichoke hearts and green olives.
Pour in 5 cups olive oil, 5 cups vinegar, and mix in garlic, black pepper, oregano, and crushed red pepper.
Mix thoroughly. Spoon into sanitized jars, ensuring veggies are fully covered with liquid.
Let sit for 2 days to fully develop flavor — but it’s ready to eat immediately if you can’t wait!
Tip: Store jars in the fridge for maximum crunch and freshness. Lasts for weeks!
Have you tried making your own giardiniera? Drop a comment below and tell us how it turned out!
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