This pickled vegetable condiment is the real deal for topping Chicago-style Italian beef sandwiches--or anything else, says celeb chef Jeff Mauro, who shares his recipe in his new cookbook, Come on Over (William Morrow, $30). Note that it's lightly fermented, so should be made about three days ahead.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

1 quart


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, bring 4 cups water to a boil over high. Stir in salt until dissolved. Remove from heat. Let cool completely, about 1 hour.

  • Place vegetables in four sterilized 1/2-pint jars or one sterilized 1-quart canning jar.* Add the cooled salted water until 1 or 2 inches from the top. Make sure all vegetables are submerged with either food weights or extra celery stalks that have been wedged into the tops of jars in a crosshatch pattern. Secure lids. Place jars in a cool, dry place until actively bubbling, 4 or 5 days.

  • Drain vegetables and arrange on a paper towel-lined sheet pan. Place in refrigerator and let dry completely overnight. (Moisture is the enemy of true oil-packed giardiniera).

  • Sterilize the jars again. Once jars are completely dry, place the dried veggies back in them and add oil until all the veggies are fully submerged. Refrigerate up to 2 months. Let stand at room temperature at least 30 minutes before serving.


Make sure to sterilize jars in boiling water 10 minutes, then air-dry completely. Prepare the lids by either washing them by hand in soapy water or putting them in a bowl and covering them with boiling water.

Nutrition Facts

31 calories; fat 3g; carbohydrates 2g; mono fat 1g; poly fat 2g; insoluble fiber 1g; sugars 1g; vitamin a 1532.2IU; vitamin c 13.7mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 9.7mcg; sodium 31mg; potassium 70mg; calcium 6mg; iron 0.1mg.