Sweet pickled Giardiniera is a hugely popular condiment in Italy - and here's why we love it.
Giardiniera (Jeear-de-NYER-ah - say it with us!) is one of those magical ingredients that just seems to make nearly every dish a little better. From sandwiches to salads to antipasti platters, these pickled vegetables add a pop of sweet acidity to everything they touch. Here's everything you need to know about the delicious condiment - where it came from, where to get it, what to put it on, and how to make it from scratch.
What is Giardiniera?
To put it simply, Giardiniera are vinegar-pickled vegetables from Italy. When it comes to the type of vegetables, there are no real rules - however, you'll often see a mix of cauliflower, peppers, celery, green beans, onions and carrots, give or take.
In Italy, giardiniera is most commonly eaten before big meals as a part of the classic ritual of antipasti, in order to get those digestive juices flowing and get people excited for the meal ahead.
Giardiniera translates to "from the garden," which is an apt name for the practice from which it originated. (It's also sometimes known as "verdure sottaceto" in Italy, which means "vegetables under vinegar".) Pickling an assortment of summer garden vegetables was a means to preserve those fresh flavors during the months of frost, so the contents of giardiniera just depended on whatever vegetables needed to get preserved!
Like many Italian staples of cuisine, it found its way to the United States in the late 1800s during the wave of Italian immigration. It did, however, go through some changes as it became a staple in some regions of the 'states. As a matter of fact, most giardiniera you'll come across in a regular grocery store isn't authentically Italian-style at all - it's often the American counterpart. Which brings us to...
What's the difference between "Chicago-Style" and classic Italian giardiniera?
Giardiniera is absolutely beloved in Chicago - it's often considered the quintessential condiment of the city.
Chicago-style giardiniera is different than traditional Italian-style in quite a few ways. Chicago-style is a roughly chopped relish, whereas Italian giardiniera has much bigger, crisper pieces of fresh vegetables. Think of it this way: Chicago-style is created with the idea of being a condiment in mind, whereas the Italian version was simply a way to preserve garden-fresh vegetables. If it looks like it would go right on a sandwich, it's likely Chicago-style - if it looks more like it would make its home on a charcuterie board, you're probably looking at a traditional Italian type of giardiniera.
The method of preservation is different, as well. Italian giardiniera is simply pickled in vinegar along with some spices, salt and sugar. Chicago-style, however, goes through a two-part operation, which starts with a similar vinegar pickling, and is then drained and preserved in oil.
Additionally, Chicago-style generally has a much higher ratio of peppers to other ingredients.
Giada's recipe? It's in the middle of Italian and the Italian-American version. It follows the two-step process of first pickling in vinegar and then preserving in oil, a la Chicago-style giardiniera. However, with big fresh chunks of vegetables as opposed to a chopped relish, it visually appears much more similar to the classic Italian version, and with vegetables more common to Italy as well.
How do you use it?
Howdon'tyou? Giardiniera brings a lot to the table: freshness, sweetness, acidity, salt, and a crisp crunch.
• Snack plates, antipasti platters, charcuterie boards and beyond - the most classic use of authentic giardiniera is to be eaten as antipasti, the Italian before-dinner snack ritual.
• Nearly any sandwich benefits from some chopped giardiniera (scroll down for recipes!)
• One of Giada's most classic Italian holiday salads, the Insalata Di Rinforzo, relies on giardiniera for the bulk of its ingredients.
• A salad, especially a chopped Italian-style one, is an amazing vehicle for tossing in some giardiniera.
Where do I get some?
While you might find a jar or two of the condiment in your average grocery store in the United States, giardiniera is hugely popular in Italy, and most stores will carry a wide variety. For authentic Italian giardinera, your best bet is to find your local Italian grocery store.
FAQs
Giardiniera typically contains a mix of vegetables that you might find in an Italian garden: carrots, cauliflower, celery, green beans, peppers, and onions. At the end of harvest season, it was traditional to preserve these vegetables, so that they could be enjoyed during the winter months.
What do you do with an Italian giardiniera? ›
In Italy, giardiniera is most commonly eaten before big meals as a part of the classic ritual of antipasti, in order to get those digestive juices flowing and get people excited for the meal ahead. Giardiniera translates to "from the garden," which is an apt name for the practice from which it originated.
Is pickled giardiniera good for you? ›
This giardiniera recipe is so simple to prepare. Being naturally fermented, it provides many nutrients along with the health-supporting probiotic bacteria.
How long does a giardiniera keep? ›
A: Giardiniera/Muffalata – Use a fork to scoop out the product so as to keep the level of oil higher within, avoid any foreign objects inside as well and you will have four years from the sell by date on the jar.
What does giardiniera mean in English? ›
noun. [ feminine ] /dʒardinjɛra/ (mestiere) woman gardener.
Can you eat giardiniera by itself? ›
In fact, minced giardiniera is wonderful swirled through mayo for a spicy spread or something thicker, like sour cream, for a dip. Don't forget that you can also eat giardiniera by itself, like an antipasto.
Why is a giardiniera so good? ›
Noticing this trend himself, Kern explains that “it's the combination of textures, acid from the vinegar, richness from the oil, and spice from the peppers,” that makes it such a versatile thing to have in your kitchen.
Is giardiniera good for your gut? ›
Probiotic Boost: Fermented giardiniera is rich in beneficial probiotics, supporting a healthy gut microbiome and aiding digestion.
Is it OK to eat pickled vegetables every day? ›
While pickles should be consumed in moderation due to their high sodium content, they may have some health benefits: Probiotic effects: Naturally fermented pickles and their juice contain good bacteria, which when ingested in moderation can help with digestion and immune health.
What is the healthiest pickled vegetable? ›
Pickled beets are a staple across many Eastern European countries, where they're served in salads or as a side dish, but they're also particularly popular in the US. They can be fermented or quick-pickled with vinegar, and they're a great source of fiber, antioxidants, vitamin C, folate, and B vitamins.
For giardiniera, you'll want to scan for slight changes in color, texture, smell, or taste. If the vegetables have become mushy or overly soft, it may indicate spoilage.
What is the difference between giardiniera and Muffuletta? ›
Muffaletta is a chopped, relish-like condiment featuring many olives and crisp pickled vegetables. Its texture is more like a bruschetta or tapenade. Giardiniera, on the other hand, is a mix of cauliflower florets, carrots, bell peppers and celery, which may or may not include olives.
What goes well with a giardiniera? ›
Chicago mild or hot giardiniera is a must for Italian beef sandwiches or roast beef, though you can serve it over any type of sandwich, hot dogs, sausages or brats, pretty much any type of sandwich or on anything off of the grill. We love it on our pizza.
Do Italians eat giardiniera? ›
Giardiniera, a popular Italian pickle made from a mix of vegetables, is the perfect addition to a sandwiches, an antipasto platter, tuna or egg salads, or as a jazzy side to grilled sausages, roasts, or frittatas.
Is giardiniera a probiotic? ›
Fermented Giardiniera is a tasty Probiotic-Rich Italian Pickle Relish condiment that's perfect for topping on sandwiches, salads, and more!
When to serve giardiniera? ›
Serve giardiniera with a wide range of foods; it makes an excellent cheese platter garnish. It cuts the richness of winter stews, sausages, and roasts. I love it with eggs, especially cheese frittatas and runny poached or fried eggs. I also like to chop it finely and use it as a stuffing for hard-boiled eggs.
What does a giardiniera taste like? ›
Giardiniera has a tangy, slightly spicy flavor due to the vinegar and spices used in the pickling process. The vegetables themselves also contribute to the flavor of the giardiniera, with bell peppers and celery adding a slightly sweet and crunchy flavor and carrots adding a slightly sweet and earthy flavor.
How do you eat hot giardiniera? ›
Giardiniera is delicious on sandwiches, hot dogs or burgers, in a salad or as an appetizer alongside a cheese board.
