Homemade Giardiniera | Outdoor Channel
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Homemade Giardiniera

This vegetable mix can be used as a condiment on bratwurst, burgers, pasta salad, eggs (omelets), hot dogs, and is also great by itself

By: Raschell Rule, MissHomemade.com

(Photo courtesy of MissHomemade.com)

You may crinkle-cut the vegetables if you wish; it looks prettier. Just make sure the pieces are all uniform in size. I like to make them smaller in size, so I dice them.


  • 2 cups water
  • 1/4 cup salt
  • 2 cups diced carrots
  • 2 cups diced cauliflower
  • 1 stalk celery, diced
  • 2 cups diced red bell pepper, diced
  • 1 garlic clove, minced
  • 2 to 7 serrano peppers, sliced (depending on how hot you want it)
  • 1 TBS dried oregano
  • 2 cups canola oil
  • 2 tsp freshly ground black pepper


Combine the water and salt in a glass bowl and stir until dissolved.  Add the carrots, cauliflower, celery, red bell pepper, serranos and minced garlic to the salt water.  Mix, cover and chill overnight in the refrigerator (must do).

The next day, rinse the vegetables and discard salt water. In another glass bowl, mix the oil with the black pepper and oregano.  Add the drained vegetables and stir.  Allow to marinate again, overnight in the refrigerator.  The next day you may pour mixture into air-tight mason jars and will keep in the refrigerator for 3 weeks.

This side is perfect with Venison Italian Beef Sandwiches.

For more venison side recipes, please visit http://www.misshomemade.com.

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