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Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste of Home Test Kitchen
64 ServingsPrep: 1 hour Process: 10 min./batch


  • 6 cups white vinegar
  • 3-1/2 cups sugar
  • 3 cups water
  • 4-1/2 teaspoons canning salt
  • 1 tablespoon dried oregano
  • 1 tablespoon fennel seed
  • 2 small heads cauliflower, broken into small florets (about 12 cups)
  • 4 large carrots, sliced
  • 4 celery ribs, cut into 1/2-inch slices
  • 48 pearl onions, peeled and trimmed (about 1-1/4 pounds)
  • 4 large sweet red peppers, cut into 1/2-inch strips
  • 4 serrano peppers, seeds removed and thinly sliced
  • 10 bay leaves
  • 20 whole peppercorns
  • 10 garlic cloves, thinly sliced


  • In a large stockpot, combine vinegar, sugar, water, canning salt,
  • oregano and fennel seed. Bring to a boil. Add cauliflower, carrots,
  • celery, and onions; return to a boil. Remove from heat; add peppers.
  • Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in.
  • headspace. Add a bay leaf, 2 peppercorns and a few slices of garlic
  • to each jar. Remove air bubbles and adjust headspace, if necessary,

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Giardiniera (continued)

Directions (continued)

  • by adding hot mixture. Wipe rims. Center lids on jars; screw on
  • bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process for 10
  • minutes. Remove jars and cool.
  • Yield: 10 pints.