How to Make Spicy Homemade Giardiniera | Chicago-Style Pickled Veggies Recipe

jalapeños

🥗Healthier: banana peppers

💰Cheaper: canned green chilies

Banana peppers offer a milder flavor, while canned chilies are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a high smoke point, while vegetable oil is cost-effective.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note, while distilled vinegar is often less expensive.

bay leaves

💰Cheaper: dried thyme

Dried thyme can substitute for bay leaves in flavor.

Chop all veggies (except artichokes and olives).

In a large container, combine veggies with cold water and 4–5 cups salt to create a brine. Cover and refrigerate overnight.

Next day, drain the brine and lightly rinse the vegetables (no need to rinse thoroughly).

In a clean container, add the drained veggies, along with artichoke hearts and green olives.

Pour in 5 cups olive oil, 5 cups vinegar, and mix in garlic, black pepper, oregano, and crushed red pepper.

Mix thoroughly. Spoon into sanitized jars, ensuring veggies are fully covered with liquid.

Let sit for 2 days to fully develop flavor — but it’s ready to eat immediately if you can’t wait!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary