Farmer’s Giardiniera

Giardiniera translates to “from the garden”, and is a mixture of different fresh vegetables that have been quickly pickled in a vinegar/oil mixture. It can also be called “sottaceti” (“under vinegar”). Great for a typical Italian antipasto platter, alongside grilled meats, or used as a condiment in sandwiches like Muffuletta. Traditionally, Giardiniera  was made from the vegetables left over from a last harvest. Since there is no cooking involved, this is a quick, easy and delicious recipe to make. You can spice this recipe up by using hotter peppers like Serrano.



  1. Place celery, cauliflower, onions, carrots, assorted peppers and garlic in a deep glass dish or bowl.
  2. In another bowl, whisk sea salt with cold filtered water and add enough water to cover vegetable mixture. Refrigerate salted vegetable mixture for 10-12 hours or overnight.
  3. The following day, add assorted olives to the vegetable mixture. Drain salt water from vegetable mixture and rinse well with cold filtered water, rinsing several times.
  4. In a separate bowl, whisk together olive oil and vinegars. Add oregano, fennel seeds and bay leaf to the oil/vinegar mix, pour over vegetable mixture. Transfer into large mason jars and refrigerate for 2 days before using. Keep refrigerated for 2 weeks.
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