Home made Giardiniera Mix

This recipe for home made giardiniera mix is sure to become a favorite. The recipe features crisp, zesty pickled vegetables with garlic and chili peppers in cider vinegar.

Home made Giardiniera Mix

Home made Giardiniera Mix Tastes Much better than Store Bought.

Toni Bryson, one of the fans of The Gardening Cook on Facebook, submitted this recipe.

Chop up a mixture of the following vegetables for each jar:

  • cauliflower
  • celery
  • carrots
  • sliced red onions
  • red, yellow and orange sweet peppers
  • red bell pepper slices,
  • all chopped in smaller pieces except the small sweet peppers

Then add the following to each jar:

  • 2 cloves of garlic chopped
  • 1 dried chile peppers
  • 1 head dill and some dill leaves(fresh)

Once you have crammed all you can into each jar, add the brine(makes 12 quarts)

  • 20 cups of water
  • 10 cups cider vinegar
  • 20 tablespoons of canning salt
  • some garlic salt and celery salt

Boil the brine and add it to the jars, and put in a water can bath for 30 minutes.

Toni says “We just use whatever we like and have on hand via the vegetable garden or store produce. we think it tastes much better than store bought Gardenia mix.”

Yield: 26 servings

Home made Giardiniera Mix

Home made Giardiniera Mix

Garden fresh vegetables combine with spices and vinegar to make this home made giardiniera mix.


Vegetable mix: Quantity can be varied to fit into each jar depends on what you have on hand.

  • 1/2 head of cauliflower
  • 3 ribs of celery, sliced
  • 2 carrots, sliced
  • 1 red onions, sliced
  • 3 red, yellow and orange sweet peppers, sliced


  • 2 cloves of garlic chopped
  • 1 dried chile pepper
  • 3 tablespoons of fresh dill leaves


  • 20 cups of water
  • 10 cups cider vinegar
  • 20 tablespoons of canning salt
  • 1 tsp garlic salt
  • 1 tsp celery salt


  • Chop up a mixture of the vegetables for each jar
  • Then add the spices to each jar.
  • Once you have crammed all you can into each jar, add the brine (makes 12 quarts)
  • Boil the brine and add it to the jars, and put in a water can bath for 30 minutes.
  • Place in the fridge for 2 days before using.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 72Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 8141mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 2g

    Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.


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      37 comments for “Home made Giardiniera Mix

    1. Mike Duran
      09/26/2014 at 9:53 am

      how long will these last & do they nee to kept in the refer?

      • admin
        09/26/2014 at 11:02 am

        Hi Mike. This recipe was shared to me by a fan of my facebook page, so I have not made them myself. I do know from past experience that store bought giardiniera keeps almost indefinitely and I have never had to refrigerate it. Carol

        • Mike
          01/03/2020 at 4:27 pm

          Can you follow the recipe then hot water bath to make shelf stable

          • Carol Speake
            01/05/2020 at 2:42 pm

            Hi Mike
            This recipe was submitted by a reader of my blog on my Facebook page. I have not actually tried the water bath so I am not sure how it would turn out.

        • Candy Cassidy
          09/12/2020 at 3:58 pm

          Why did granny put in turmeric?

      • Tonylyn
        02/10/2019 at 4:02 am

        They keep for years if you can keep them on the shelves. My hubby eats at least a quart of them a week. If you prefer a little bit less acidic bite, you can do a mix of half white and half apple cider vinegar. Toss a hot pepper or two in to spice things up. If you can manage to hide some I know they last 3 years.

    2. Mary
      04/12/2017 at 9:27 pm

      I have never heard of Gia gardenia until this recipe. I am looking forward to trying my hand at canning these for my house and for a friend. I’m going to try my hand at having a small garden. The vegetables I reap from the garden 8s what I will use for this r3cipe. Thank you for sharing.

    3. Joan parker
      04/28/2017 at 8:27 am

      I have made this loved it

      • Carol
        04/28/2017 at 10:29 am

        Glad to hear that you enjoyed it Joan. Carol

      • Jenny
        04/11/2020 at 3:39 pm

        I just made a batch, how soon can you try them??

        • Carol Speake
          04/11/2020 at 4:01 pm

          Hi Jenny, I just added a note to the recipe card to let them sit in the fridge for two days before using them.

      • Mary
        07/14/2020 at 5:42 pm

        Did you do the hot water bath or just store in fridge?

        • Carol Speake
          07/15/2020 at 11:08 am

          At the bottom of the instructions it says to put in a water bath.

    4. Lynn
      05/20/2017 at 5:02 pm

      Do the veggies get soft or still have a crunch

      • Carol
        05/21/2017 at 9:57 am

        They will lose some of their crispness but still have a bit of crunch. Carol

        • Marla
          03/25/2020 at 5:48 pm

          I just made 11 quarts (1 broke in canning bath). First jar we opened veggies are soft 🙁

        • Sharon
          09/14/2020 at 6:07 pm

          Use a bit of powdered alum in each jar.

      • Jeanette
        07/05/2020 at 9:36 pm

        Canning for 30 min- did it get mushy or stay crisp

    5. 08/11/2017 at 2:31 pm

      Is there any way to guarantee that these stay crunchy? I’ve had times in the past making giardiniera where the veggies end up a tad soggy. I’d love for them to stay as crunchy as we all love our pickled veggies to be! Thanks for sharing your recipe!

      • Carol
        08/11/2017 at 9:24 pm

        Hi Billy to be honest, I am not sure. One of my readers shared this with me with permission to use but it was years ago. Carol

    6. Rachel
      08/19/2017 at 9:58 pm

      I just canned this recipe, so excited! Thank you for sharing the recipe! Do I need to wait the standard 6 weeks until their ready to enjoy?

      • Carol
        08/20/2017 at 10:41 pm

        I’m sure it would still be nice with less time, but the flavors get better as they age. Carol

    7. Dorothy Harness
      09/06/2017 at 11:38 pm

      If you cook in a bath for 30 minutes, doesn’t it make the veg. messy? Haven’t made it yet just wondering

      • Carol
        09/07/2017 at 11:41 am

        This recipe was shared with me by a reader of my Facebook page and those who have made it say it turns out well and is delicious. Carol

    8. Denise
      10/17/2017 at 10:21 am

      I am trying this today and pickle crisp to each jar. Thanks for sharing!

      • Carol
        10/17/2017 at 10:48 am

        my pleasure Denise. Hope you enjoy it. Carol

    9. Pat
      10/21/2018 at 8:34 am

      Do you have a sweet and sour and sour version? I can’t eat spicy hot.

      • Carol
        10/21/2018 at 3:54 pm

        Hi Pat. No I am afraid not. This recipe was submitted by one of my Facebook fans. Carol

      • Dan
        07/13/2019 at 12:25 am

        I’m sure if you just leave out the hot peppers it won’t be hot.

    10. cynthia Miley
      06/25/2019 at 5:49 pm

      Hello Carol,
      I was wondering if I could use store bought green beans from my grocery store. I don’t have a garden for anything but herbs in pots since I live in an apartment.

      • Carol
        06/25/2019 at 5:54 pm

        Hi Cynthia. Yes, they will work just fine.

        • cynthia Miley
          06/26/2019 at 2:39 pm

          Thank you so much for your quick response Carol.

        • Carol Speake
          08/09/2020 at 12:53 pm

          Any changes you make to a recipe will alter the taste of it.

    11. Michael Cunningham
      07/19/2019 at 12:32 pm

      Just made them yesterday and can’t wait to try them. The only thing I can say about recipe is that the amount of veggies needed to make 12 quart are way underestimated. You need way more than what is described in the instructions. But still can’t wait to try them

      • Carol
        07/19/2019 at 1:22 pm

        that is good to know Michael. One of my Facebook fans shared this recipe with me. I plan to make it for myself soon and will keep your comments in mind.

    12. douglas woodlee
      09/01/2019 at 11:24 am

      a 8 to 10 min water bath is all you will need . just enough time to heat the jars and seals . then let set over night . they should seal . ive done this many times

      • Tammy
        11/20/2019 at 11:10 pm

        I’ve tried quite a few brine recipes and this is the absolute best I have come across! We had a little more than would fit in my crock. The small jar didn’t last 3 days! Thanks for sharing this recipe! Best regards, Tammy

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