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Chicago Style Italian Beef Sandwich
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Hot Italian Giardiniera

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  • 3 cups white wine vinegar 6% acidity
  • 1 ½ cups water
  • 1 teaspoons salt
  • 1 small head cauliflower cut into small florets
  • 4 celery stalks sliced
  • 2 red bell peppers sliced
  • 2 carrots peeled and cut into rounds
  • 3 serrano chilis sliced into thin rounds
  • 3 garlic cloves3 bay leaves
  • 1 tablespoons peppercorns
  • 3 tablespoons olive oil


  • Sterilize 3 pint-sized canning jars and their lids.
  • Add the vinegar, water, and salt to a nonreactive saucepan. Bring to a boil.Divide the vegetables and seasonings between the jars, filling them to within 1-inch of the rims. Ladle the brine into the jars, leaving 1/2-inch of headspace (add more vinegar if needed).
  • Add 1 tablespoon of oil to each jar. Wipe clean and replace lids. (At this point you can throw them into the fridge and call it a day if you want, otherwise continue on to process them and make them shelf-stable.)
  • Process the jars in boiling water for 10 minutes. Remove from the water bath and let sit undisturbed for 24 hours; test the seals. Any jars that did not seal properly can be kept in the refrigerator for about 1 week; sealed jars can be kept at room temperature for about 1 year.