By Kelly Hogaboom

Giardiniera (Recipe)

Giardiniera recipe, Kelly Hogaboom (Bespoke Hogaboom)

So giardiniera (also called sottaceti or - when spicy - "hot mix") is a simple antipasto pickled vegetable mix. The grocery story version is fine but DAMN a home version is even better!

This makes four big jars. Find three good friends to gift! You can also can them in a hot water bath (google it) if you want to preserve long-term.

One of my favorite things about this recipe is you can generally find all the ingredients year-round.

Makes: 8 quart jars

Veggie mix:

2 red bell peppers, julienned
5 serrano peppers, cut into 1/8" slices
head cauliflower, chopped into small florets
10 - 12 ribs celery, cut into 1/8" slices
carrots, peeled and cut into 1/8" slices
1 cup green olives with pimientos, sliced in half

1/2 cup kosher salt

Pickling mix:

2 1/2 teaspoons mustard seeds
2 1/2 teaspoons oregano
2 teaspoons coriander seeds
1 teaspoon multicolor whole peppercorns
1 teaspoon fennel
1 teaspoon celery seed
1 teaspoon red pepper flakes

8 bay leaves


4 cups water
4 cups white vinegar
2 tablespoons kosher salt
1 tablespoon sugar

To finish:

1/4 cup olive oil
8 cloves of garlic, peeled and mashed


Wash your veggies well and cut them all up.The finer and more uniform the dice, the better! Put in a large bowl and sprinkle with the salt. Add just enough water to cover. Set aside overnight, with a towel on top of the bowl.

The next day, drain and rise all the veggies. Mix up your spice mix and divide equally into four quart jars. Heat the brine mixture until it boils, then set aside.

Pack the veggies into the quart jars, mashing them down good! Take your time and really evenly distribute, packing them right in there!

Carefully pour the hot brine into your jars. Make sure there's at least 1/2" clearance up top! 

Wipe the rim of the jar and add the lids.

Allow to sit at room temperature for two days, then refrigerate.

Eat within two weeks!