Spicy Giardiniera (Mixed Pickled Vegetables)

  • Yield : 3 Quarts
  • Servings : 24
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 48:20 h

This no-salt take on an Italian classic is sure to be a hit.  Use these pickled veggies in salads, sandwiches, or as a tasty snack all on their own.  This giardiniera is very spicy!  If you prefer a little less heat, swap out the habanero peppers for 1/2 cup of banana peppers (or any other pepper that you prefer) cut into 1/4-inch rings.  Feel free to experiment with different vegetables, adding your own personal favorites!

This recipes is intended to make one 3-quart jar of pickled vegetables.  If you don’t have a 3-quart jar, use three 1-quart jars, or reduce the recipe by one third.  A serving size is 1/2 cup.

This recipe should not be used for pressure or hot water canning.  These pickles will keep in the refrigerator for up to eight weeks.  The pickles are ready to eat after pickling for two days, but the flavor gets better (and spicier) after a week or more.


  • 1/4 cup white granulated sugar
  • 3 cups water
  • 2 1/2 cups white vinegar
  • 3 cups cauliflower florets, cut into bite-size pieces
  • 1 dozen pearl onions, peeled
  • 6 habenero peppers, whole
  • 4 cloves garlic, peeled and cut into halves (lengthwise)
  • 2 cups celery, cut on a bias into 1 1/2 to 2-inch pieces
  • 1 cup carrots, cut on a bias into 1/2 inch slices
  • 2 cups fresh baby corn
  • 1/2 teaspoon whole mustard seed
  • 1/2 teaspoon black pepper


Step 1

Combine sugar,water, and vinegar in a small saucepan. Add onions, garlic, mustard, and black pepper to the saucepan. Pierce the habanero peppers once on each side with paring knife and add to saucepan. Heat the mixture over medium heat to bring to low boil. Boil mixture for 5 minutes and then remove from heat and allow to cool for 5-10 minutes.

Step 2

Blanch the remaining vegetables. To blanch, bring a large stew pot of water to a rolling boil. Add carrots to the stew pot. Set a timer for 5 minutes. When there are 4 minutes remaining on the timer, add the cauliflower. When there are two minutes remaining on the timer, add celery and baby corn. Once the timer stops, immediately remove all vegetables and place them in ice water. Once cool, drain the vegetables to remove excess water.

Step 3

Strain the vinegar mixture and add the onions, garlic, peppers, and spices to the blanched vegetable mix (does not have to be completely cooled). Mix well and then pack the medley into a 3-quart jar. Pour the vinegar mixture over the vegetables to cover completely. Place the jar in the refrigerator and let sit for at least two days.

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Nutritional Info

This information is per serving.

  • Calories

  • Sodium

    17.6 mg
  • Total Fat

    0.3 g
  • Saturated Fat

    0 g
  • Cholesterol

    0 mg
  • Carbohydrates

    8.1 g
  • Fiber

    1.2 g
  • Sugars

    4.4 g
  • Protein

    1.1 g

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