Chicago-Style Hot Giardiniera
Chicago-Style Hot Giardiniera is the amazing condiment that Chicagoans use to add an explosive burst of flavor to some of their famous dishes like Italian Beef Sandwiches and deep dish pizza. Loaded with finely chopped veggies, spicy peppers, olives, oil, and oregano, this flavorful addition will quickly earn a spot on your condiment shelf.
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I love pickled/briny foods so naturally, my fridge is full of green olives, jars of pepperoncini, pickled jalapenos, and of course dill pickles.
I even make my own pickled green beans, Italian giardiniera, and habanero garlic pickles, so Chicago-Style Hot Giardiniera fits right in.
It’s a little salty from the brine, a little spicy from the hot peppers, and a little tangy from the green olives.
If you like those types of flavors, you’re gonna love this recipe!
While you are probably already aware of Italian giardiniera, the tangy assortment of pickled veggies that often accompanies salads or antipasto platters, it is totally different from Chicago-Style Hot Giardiniera.
While they do contain some of the same veggies, the Illinois version is oil-based, not vinegar-based. It also has serrano peppers, which is what gives it the “Hot” in its name.
Unlike the large vegetable pieces found in Italian Giardiniera, Chicago-Style is usually chopped into small pieces, making it easy to top all your favorite foods.
Probably one of the most widely known uses for Chicago-Style Hot Giardiniera is on an Italian Beef Sandwich (shown below).
It’s a hoagie roll piled high with thin slices of roast beef that have been simmering in its own cooking juices, topped with Hot Giardiniera, then dunked into said juices before being served.
Whether you’re a dunker or like your jus on the side, it really is this giardiniera that makes the sandwich special.
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Cauliflower
- Carrots
- Celery
- Green olives
- Garlic
- Jalapeno peppers
- Serrano peppers
- Vegetable or canola oil
- Water
- Salt
- Dried oregano
How to make Chicago-Style Hot Giardiniera:
- You start by chopping all the veggies, then pouring a brine over everything and letting it sit overnight (The brine pulls out moisture from the veggies, which is what makes them stay crunchy for a long time).
- The next day, rinse the brine off the veggies, add them to a large jar, and pour oil with oregano over the veggies in the jar and let it sit in the fridge for a couple days (at least two).
- It will be hard staring at this beautiful jar of goodness in the fridge without eating it for a couple days, but the longer it sits, the better it gets!
Ready to make your own homemade Italian Beef Sandwich?
Prepare this Chicago-Style Hot Giardiniera a couple days in advance, then follow my recipe for Slow Cooker Italian Beef Sandwiches.
Top them with your made-from-scratch giardiniera and get ready for an AMAZING sandwich bursting with flavor!
How to use Chicago-Style Hot Giardiniera
In addition to Italian Beef Sandwiches, this spicy condiment is also excellent on pizza and on hotdogs, brats, and sausages instead of relish.
Combine the giardiniera with mayo for a flavorful aioli that’s great spread on sandwiches.
It also makes an excellent Giardiniera Vegetable Cream Cheese Spread (shown below) – an amazing, flavor-packed condiment that’s perfect for bagels, sandwiches, and dipping crackers or pretzels!
How long is homemade giardiniera good for?
Keep this in an air-tight container in the refrigerator and use within 1-2 months.
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It includes a bonus pickling guide to help you get started!
NOTES:
- Jalapenos are not traditionally used, but I like the combination of jalapenos and serranos for a great combination of flavor and heat.
- You must use very fresh vegetables to ensure a quality product that stays good for as long as possible. Unfresh produce will result in a giardiniera that goes bad sooner than normal.
- Love spicy? Try my Habanero Garlic Pickles. Salty, spicy, crunchy pieces of deliciousness that are perfect for snacking, on sandwiches, and more!
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Chicago-Style Hot Giardiniera
Equipment
- large glass bowl
- colander
- large 5-cup jar or multiple smaller jars
Ingredients
- 1 cup diced cauliflower
- 1 cup diced peeled carrots
- 1 cup diced celery
- 3 jalapenos diced
- 4 serrano peppers diced
- 3 garlic cloves minced
- 1 cup rough chopped green olives
- 3 tbsp. salt
- 2 cups water
- 2 cups canola oil
- 1 tbsp. dried oregano
Instructions
- Add chopped veggies (except for olives) to a large glass bowl. In a large measuring cup, prepare a brine by combining the water and salt. Stir until salt has dissolved and pour the brine over the veggies. Cover and refrigerate overnight.
- The next day, pour veggies into a colander and rinse off brine with water. Add rinsed veggies and olives to a large jar or several small jars (about 5 cups worth). In a medium bowl, combine canola oil and oregano, and pour over the veggies in the jars. Keep refrigerated. Let it marinate for at least 2 days before using. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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The BEST!!!
I made this, but did not use as many peppers as the recipe recommended. I used two jalapeños and two surranos. It is hot but not burning hot. It is so good, and was easy to prepare. The hardest part was waiting for 48 hours to pass.
This is the BEST!!! I’ve made it several times now and my whole family loves it!!!
I am so happy to hear that! I don’t know if you like cream cheese, but it makes the best cream cheese for bagels if you’re interested! ;) https://www.flavorfuleats.com/giardiniera-vegetable-cream-cheese-spread/
I hadn’t made this recipe in a long time with my father-in-law. Your recipe was almost perfect. I just remember capers. It was added for the saltiness thought I’d let you know. Thank you.
I’m glad you enjoyed it!
This is excellent stuff
Very good! I absolutely love it!
Love this recipe. I’ve been searching for a good pickled egg recipe that has flavor. I think this flavor would taste amazing with eggs. I would love to try. Do you have any thoughts or suggestions?
Hi there! I have actually never made pickled eggs, but I believe the eggs need to be submerged and preserved in a vinegar brine. The pickled nature of this Chicago-Style Hot Giardiniera is actually a salt/oil brine, which wouldn’t work for the eggs. Good luck on your pickled egg journey, and you’ll have to let me know if you end up making this hot giardiniera for something else :)
Can this be processed in my canner? I get so much vege send of summer and a big batch of this would be easy to make. I would love to have it year long!
Hi there! I haven’t canned this, I have only made it as directed. That being said, it does last a long time. When the cauliflower starts to not look so fresh, I toss it, but it does last quite a while. Also, check out the recipe for the cream cheese spread made with this giardiniera. It’s out of this world good! Enjoy :) https://www.flavorfuleats.com/giardiniera-vegetable-cream-cheese-spread/
Hi, I was wondering if you could freeze this once it’s been made, it made a lot more than I was expecting and I dont want any of it to go bad!
Hi there! I have never frozen it. I will say that it has sat in my fridge for over a month and was still good. There’s a recipe for Giardiniera Vegetable Cream Cheese Spread on this site that uses some of the Chicago-Style Hot Giardiniera in an amazing bagel/sandwich spread. A great way to use some up! Enjoy! https://www.flavorfuleats.com/giardiniera-vegetable-cream-cheese-spread/
Is that 7 total peppers or 7 cups? I’m assuming 7 peppers but the serranos I have are tiny, it just doesn’t seem like enough.
Hi there! 7 total peppers, including 4 serrano and 3 jalapeno, but feel free to make it your own and make it more or less spicy. I like spicy and could honestly add more peppers, but to each their own. :)
Could you sub the canola oil for olive oil or avocado oil?
Yes, definitely. Canola oil has a neutral flavor and is much cheaper than olive oil or avocado oil, but I do use olive oil to make this occasionally and it turns out great!
How long is this good for after making?
Hi Lisa! I keep it in my fridge for about 2-3 weeks!