Hot Italian Pickles


Preparation info

  • Difficulty


  • Makes

    2 quarts

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I always have quarts of giardiniera in my refrigerator at the restaurant and at home. This ultimate pickled vegetable salad may hail from Chicago, but is very at home at BarBacon on my Italian Grilled Cheese sandwich.


  • 3 quarts (2.8 L) cold water
  • ½ cup (90 g) Diamond Crystal kosher salt
  • 2 red bell peppers, seeded and diced
  • 2 poblano chiles, seeded and diced
  • 5 jalapeño chiles, halved, seeded, and sliced
  • 1 Spanish onion, diced
  • 2 carrots, peeled and cut into ¼-inch (6-mm) coins
  • 3 ribs celery, cut crosswise into ¼-inch (6-mm) slices
  • 1 small head cauliflower, separated into small florets
  • 1 cup (155 g) sliced green olives
  • 5 cups (1.2 L) distilled white vinegar
  • 4 garlic cloves, finely chopped
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon red chile flakes
  • 2 cups (480 ml) olive oil


In a large bowl, whisk together the cold water and salt until the salt dissolves. Add the bell peppers, both chiles, onion, carrots, celery, and cauliflower. Place a plate on top to make sure that the vegetables are submerged. Cover with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours. Drain well. Return to the bowl and stir in the olives.

In a large nonreactive saucepan, combine the vinegar, garlic, black pepper, oregano, and chile flakes and bring to a boil over high heat. Remove from the heat and whisk in the oil. Pour the mixture over the vegetables and let cool to room temperature, then cover and refrigerate for at least 8 hours, or up to 24 hours before serving. The relish will keep, tightly covered in the refrigerator, for up to 2 weeks.