Giardiniera (jar-dih-NYAIR-uh) is an Italian word that means “from the garden.” In Italy, giardiniera has long been a way to preserve seasonal vegetables in vinegar for use during the winter.

Giardiniera is also called “sotto aceti,” which means “under vinegar,” a common term for pickled foods. It is often made with carrots, cauliflower, celery, onions and zucchini in red or white wine vinegar.

Veggies from the garden are pickled in vinegar, herbs and spices. In Southern Italy, olive oil can be added; Northern Italians seem to prefer a tangier, sharper vinegar brine.

Giardiniera is enjoyed regularly and is typically part of an antipasto.

Below:

> Many uses for gardiniera.

> A recipe to make your own.
 
 
GIARDINIERA COMES TO AMERICA

Italian immigrants brought giardiniera recipes to America in the late 19th and early 20th centuries. In Chicago, Italian-American communities transformed giardiniera into a spicy, oil-based relish rather than a purely vinegar-pickle vegetable.

They minced the vegetables more finely and added chile peppers or flakes for heat. “Chicago-style giardiniera” became a staple topping for Italian beef sandwiches, subs, pizza, sausages, and hot dogs.

The result is a pickled condiment used like other pickles on burgers, eggs and sandwiches, from the classic muffaletta of New Orleans to the Italian beef sandwich in Chicago to an everyday ham and cheese. (See more uses below.)

Today:

 
Giardiniera adds crunch, tang, spice and often, heat, to perk up anything it touches. Low in calories and high in veggie nutrition, it’s a guilt-free addition.

Note: Chicago-style giardiniera is stored in oil (commercial brands often use a blend of olive and vegetable oils), which softens the heat and makes it more spoonable. It’s quite different from the crisp, vinegary Italian original.
 
 
USES FOR GIARDINIERA

 
 
RECIPE: MAKE YOUR OWN GIARDINIERA

Bell peppers, carrots, cauliflower, celery, hot chiles and pitted olives are common, but you can add whatever appeals to you, including non-traditional ingredients like mushrooms and okra.

There are mild and hot versions, the latter employing hot chile peppers.Enjoy it at home and bring a jar full as a house gift. After you make the first batch, you’ll be able to adjust the ingredients to create your ideal “signature” blend.

You can cut the vegetables as you like, from chunky to a more finely diced relish.

Note that if you use olive oil in the recipe, it will cloud up in the fridge. But will become clear again at room temperature.

Ingredients

 
Plus your choice of additional ingredients, such as:

 
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*Use good vinegar, and never distilled white vinegar.

[1] An Italian hoagie will often feature giardiniera (photo © DeLallo)

[2] Giardiniera is made in mild and spicy versions (photo © DeLallo).

[3] Turkey burger with giardiniera (photo © DeLallo).

[4] A muffaletta sandwich with giardiniera. Here’s the recipe. Photo courtesy Pillsbury.

[5] Fusion food: hummus topped with giardiniera (photo © DeLallo).

[6] Homemade Chicago-style hot giardiniera. Here’s the recipe (photo © Taste Of Home).

1. COMBINE water and salt in a non-reactive bowl; mix to dissolve. Add the vegetables and garlic. Cover and refrigerate overnight.

2. DRAIN and rinse the vegetables. In a clean bowl, mix together the vinegar with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight in the fridge, or up to two days.

3. MOVE to an airtight container. Giardiniera improves over time, and will keep in the fridge for 2 to 3 weeks or longer.

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