Does giardiniera go bad?

In this article, we will answer the question “Does giardiniera go bad?”, what does giardiniera taste like, how to eat giardiniera, what are the health benefits of giardiniera, and how to make giardiniera at home.

Does giardiniera go bad?

Yes, giardiniera goes bad. An unopened jar of giardiniera that is stored properly will last about 2 years. An unopened jar of giardiniera lasts up to 2 weeks in the fridge. If the giardiniera exudes an off-smell or and/or develops mold, it has gone bad.

What does giardiniera taste like? 

Giardiniera is an amalgam of sweet and savory notes. The sweetness is imparted by the bell peppers and carrots while the savory notes are a contribution of onions and herbs. The characteristic earth flavor of the cauliflower and celery seals the deal.

The hotness in the spicy variations of giardiniera is contributed by fresh hot peppers and dried pepper flakes. Milder variations of giardiniera contain either of the two peppers or both in smaller quantities.

How to eat giardiniera?

We know that bratwurst and bruschetta are incomplete without giardiniera. However, you can use giardiniera to provide oomph to omelets, hot dogs, sandwiches, etc. Many pizza houses and pasta places use giardiniera in Chicago. 

How to eat giardiniera?

The recommended method of string giardiniera is to keep it at room temperature. This only applies if the veggies are fully submerged in the preserving oil. If the outside temperature is warm, consider refrigerating your giardiniera. Freezing is not a viable option for giardiniera. In Italy, giardiniera is a common entree for salads and appetizers.

Are there any health benefits of eating hot giardiniera?

Giardiniera is made with veggies rich in powerful antioxidants such as beta-carotene, fiber, and vitamin C. Eating giardiniera in moderate amounts can offer health benefits like improved renal function and regulated blood pressure.

How to make giardiniera at home?

Recipe 1: Ingredients 

  • 1 cup diced cauliflower
  • 1 cup diced peeled carrots
  • 1 cup diced celery
  • 3 jalapenos diced
  • 3 garlic cloves minced
  • 1 cup rough chopped green olive
  • 3 tbsp. salt
  • 2 cups water
  • 2 cups canola oil
  • 1 tbsp. dried oregano


  1. Transfer the chopped veggies to a bowl except for the olives. Take a measuring cylinder, and fill it with water. Dissolve salt in the water to make brine. Toss the veggies in the brine. Put the lid on the bowl or cover it with plastic. Let it sit in the fridge overnight. 
  1. After about 12-16 hours, rinse the veggies under cold running water. Then transfer them to a large or divide equally between multiple small jars.
  1. Mix oregano and oil in a bowl and pour over the veggies. Seal the jars and refrigerate for at least 2 days before using.

Recipe 2: Ingredients 

  • 1/2 head cauliflower, cut into small florets (2 1/2 – 3 cups, 250g)
  • 1 large yellow onion, diced (3 cups, 370g)
  • 2 red bell peppers, diced (2 1/2 – 3 cups, 350g)
  • 1 green bell pepper, diced (1 cup, 110g)
  • 1 carrot, diced (3/4 cups, 100g)
  • 1 celery stalk, diced (1/2 – 3/4 cups, 80g)
  • 6 large jalapeños, thinly sliced or diced (2 cups, 175g)
  • 1/2 cup (135g) coarse kosher salt
  • water

For the dressing

  • 4 cloves garlic, minced
  • 3/4 cup (125g) chopped marinated green olives
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes
  • 1/2 tsp celery seeds
  • freshly ground black pepper to taste
  • 1 cup apple cider vinegar, white wine vinegar, or white vinegar (more as needed)
  • 1 cup extra virgin olive oil


  1. Take a large mixing bowl. Add diced cauliflower, onion, bell peppers, carrot, celery, jalapeño, and 1/2 cup of coarse kosher salt into it. Fill the bowl with cold water sufficient to submerge all the veggies. Cover the bowl and put it in the fridge for about 12-24 hours.
  1. After the time is over, rinse the veggies in a colander under cold running water. Transfer the soaked and rinsed veggies to a large mixing bowl.
  1. In a separate bowl, add all the ingredients for the dressing. Mix until homogeneous. 
  1. Toss the veggies in the dressing. Add more water and vinegar if the veggies are not completely submerged in the dressing. Opt for distilled water, filtered water, or boiled and cooled water for prolonged storage.
  1. Keep the veggies in the bowl or transfer them to clean glass jars. Refrigerate for at least 48 hours before using.

Other FAQs about Vegetables that you may be interested in.

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Are aquaponic vegetables safe to eat?

How Can I Make Vegetable Soup More Flavourful?

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In this article, we answered the question “Does giardiniera go bad?”, what does giardiniera taste like, how to eat giardiniera, what are the health benefits of giardiniera, and how to make giardiniera at home.