Relish in the spice of life with Chef Tom’s Giardiniera – Chicago Style. Within minutes, Chef Tom shows us how easy it is to make this condiment which is embedded in Chicago culture. Any sandwich topped with these hot peppers will take it to the next level.
WHAT YOU'LL LOVE
- Just knife work and a jar. No grill, no smoker, no special equipment — dice everything, brine overnight, and pack it into a mason jar.
- The overnight salt brine does the real work. Salting the vegetables before anything else draws out excess water and seasons them all the way through, not just on the surface.
- Built for waiting, not rushing. This actually gets better after 2–3 days in the fridge, so it's a genuine make-ahead condiment rather than something you eat the same day.
- One jar, endless uses. Beyond Italian beef sandwiches, this tops brats, eggs, pizza, and pasta salad — a single batch stretches across a lot of meals.
How to Make Giardiniera (Chicago Style)
Tom Jackson
Rated 4.6 stars by 17 users
Category
Veggies
Cuisine
Italian
Servings
32
Prep Time
30 minutes
You need Chef Tom’s Chicago Style Giardiniera in your life! With just a little bit of knife work and a simple oil and vinegar marinade, Chef Tom demonstrates the simplicity of this iconic Chicago Condiment. This pickled veggie relish is perfect on Italian beef sandwiches, brats, eggs, and pasta salad to name a few.
Ingredients
- 1 cup serrano peppers, small dice
- 1 cup cauliflower, small dice
- 1/2 cup red bell pepper, small dice
- 1/2 cup carrot, small dice
- 1/2 cup celery, small dice
-
1/2 cup Jacobsen Salt Co. Kosher Sea Salt
- 1/2 cup sport peppers, small dice
- 1/2 cup green olives, small dice
- 4 cloves garlic, minced
- 1 tbsp red pepper flakes
- 1 1/2 tsp dried oregano
- 1/2 tsp celery seeds
- 1 cup white vinegar
-
3/4 cup extra virgin olive oil
-
1/4 cup Colonial Chile Oil
Directions
- To make the Chicago Giardiniera, combine the Serranos, cauliflower, red bell, carrot and celery in a small container. Add the 1/2 cup salt and toss to coat. Cover and let brine in the refrigerator overnight.
- The next day, rinse the veggies and discard any collected water. Place the veggies in a mixing bowl and add the sport peppers, green olives, garlic, red pepper flakes, oregano and celery seeds. Toss well.
- Transfer to a quart sized mason jar. Add the vinegar and oils. Store in the refrigerator. Best after 2-3 days of sitting.
Recipe Note
Recipe FAQ
Why brine the vegetables in salt before anything else?
Salting the diced vegetables overnight draws out excess moisture, which both seasons them and keeps the finished giardiniera from turning watery once it's jarred.
Can I adjust the heat level?
Yes — the serranos and sport peppers carry most of the heat, so cutting back on either (or swapping in a milder pepper) will tone things down without changing the texture.
How long does it actually need to sit before eating?
It's best after 2–3 days in the fridge, once the vinegar and oil have had time to fully penetrate the vegetables. It's edible sooner, but the flavor is noticeably better after resting.
How long will it keep?
Stored in the refrigerator in an airtight jar, it will keep for several weeks — the vinegar and salt both help preserve it well past a typical fresh vegetable's shelf life.
What should I serve this with?
It's the classic topping for a Chicago Italian beef sandwich, but it's just as good on brats, eggs, pizza, or mixed into a pasta salad.
How indoor-friendly is this recipe?
5 out of 5 — perfect for indoor or outdoor prep. There's no grill or smoker involved at all; this is entirely knife work, a brine, and a jar.
Recipe Highlights
Overnight salt brine before anything else: Direction Step 1 has the diced vegetables sitting in salt overnight — that step alone draws out the water that would otherwise dilute the finished condiment.
Rinsed clean before the second mix: Step 2 rinses off the drawn-out liquid before adding the peppers, olives, and garlic, which keeps the final texture crisp instead of overly salty.
Packed into one jar with vinegar and both oils: Step 3 combines everything with white vinegar, olive oil, and chile oil right in the storage jar — no separate marinating vessel needed.
Patience is the real technique: The 2–3 day rest before eating isn't optional — it's what lets the acid and oil actually work their way into the vegetables.
