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Sweet or Hot Pickled Vegetables

Giardiniera Arrabiata o Dolce


Basic Vegetables

1 lb green Italian olives, crushed

1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)

1 clove garlic, sliced thin

2 carrots, peeled and sliced diagonally

1 stalk celery, sliced diagonally

2 cups cauliflower florets, cut into small chunks

1 cup broccoli floret (optional, omit in hot version)

1/2 red bell peppers, quartered and sliced

1/4 cup hot peppers (or less to taste for hot version only)

Sweet Version

1/2 cup white vinegar or dry white wine

1/2 cup water

1/4 cup sugar

2 teaspoons salt

6 peppercorns

1 tablespoon dry dill weed

Hot Version

1 cup water

1 cup white vinegar

1 tablespoon salt

4 servings


Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.

Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.

Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.

Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before


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