An Italian preserve dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 5 days

Organic sourcing

Bell peppers and celery are on the Dirty Dozen, so it's worthwhile to get these organic. Cauliflower has less pesticide residue, so the organic upgrade is less essential.

Ingredients

• 1 head cauliflower
• 2 carrots
• 2 stalks celery
• 1 red bell pepper
• 2 Serrano peppers
• 3 cloves garlic
• 1/4 cup sea salt
• 1 1/2 cups white wine vinegar
• 1 cup water
• 2 tsp dried oregano
• 1 tsp crushed red pepper flakes
• 3/4 cup extra-virgin olive oil

Method

1. Chop the cauliflower into small florets. Slice carrots, celery, and red bell pepper into similar-sized pieces.
2. Thinly slice the Serrano peppers, remove seeds if you prefer less heat. Peel and slightly crush the garlic cloves.
3. In a large bowl, dissolve the sea salt in 4 cups of water. Add the prepared vegetables and let soak for 8-12 hours, or overnight.
4. Drain and rinse the vegetables thoroughly.
5. In a saucepan, combine white wine vinegar, 1 cup water, oregano, and red pepper flakes. Bring to a gentle boil.
6. Once the vinegar solution has cooled slightly, combine in a bowl with the vegetables and olive oil. Mix well.
7. Transfer to a sterile jar, ensuring the vegetables are submerged in the liquid. Seal tightly.
8. Store in the refrigerator for at least 2 days to develop flavor. Best after 5 days.

Notes

• Giardiniera can be stored in the refrigerator for up to 2 weeks.
• Pair it with sandwiches or as a topping for salads.
• For less spicy giardiniera, reduce or omit the Serrano peppers.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.