giardiniera recipe for an Italian Summer

Giardiniera recipe: Summer canning for great pasta and rice salads!

giardiniera recipe
giardiniera recipe from Italy

Giardiniera (=she gardener) is a mix of seasonal vegetables – which means you can make it any time of the year by varying the ingredients – canned in a vinegar brine.

In Italy, we use the giardiniera recipe for canning seasonal delights and using them later to season rice and pasta salads, or as a side dish for meat and fish dishes.

Here’s the recipe for the no-oil giardiniera recipe: italian pickled vegetables.

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giardiniera recipe

Course seasoning
Cuisine Italian
Servings 1 medium jar
Author Claudia Rinaldi | Gourmet Project


  • 1 carrot
  • 1/2 red bell pepper
  • 1/2 green or yellow bell pepper
  • 2 shallots
  • 3 radishes
  • 1 handful green beans
  • 1/2 cup fresh peas
  • 2 cups water
  • 1 cup white vinegar
  • 1.5 tablespoonfuls sugar
  • 1.5 tablespoonfuls sea salt
  • 2 bay leaves


  1. Peel and dice the carrots. Dice the bell peppers. Peel and slice the shallots. Thinly slice the radishes. Trim and cut the green peas in two or three pieces.

  2. Bring the water, vinegar, sugar, salt, and bay leaves to a boil.

  3. Pour in the green beans, shallots, and peas. After 2 minutes pour in all the other vegetables and cook 2-3 minutes more.

  4. Drain the veggies without discarding the cooking liquids.

  5. Fill 3/4 of a sterilized jar with the vegetables and pour in the cooking liquid to completely cover them - always leave 1 cm/0,5 inch free.

  6. To process the jars: place them in a boiling pot of water. Boil them 5 minutes and remove them. Make sure the lids pop down: if they don't, consume the Giardiniera immediately or store the jars in the fridge no longer than a week.

  7. To get a full flavor wait at least 15-30 days.

    Store your jars in a cool dry place no longer than 3 months.

giardiniera recipe authentic
giardiniera recipe: an Italian recipe

Enjoy your giardiniera recipe on your delicious Summer dishes!


Claudia Rinaldi

Claudia Rinaldi


Digital artisan and curator of the Simposio cookbook series; maker of Gourmet Project, an Italian food, travel and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.

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