Giardiniera Relish Recipe | Craft Beer & Brewing

Try this tart and spicy relish made with an herbal saison.

Active preparation time: 30 minutes
Total time: 2 days
Makes: 2 pints of relish

Brined Vegetables

2 cup small cauliflower florets
2 carrots, diced (1 cup)
2–3 stalks celery, sliced on the bias (1 cup)
1 cup jarred pickled peperoncini, sliced, plus ½ cup (4 fl oz/118 ml) peperoncini liquid
1 Serrano pepper, sliced into thin rounds
1 cup green olives with pimento, sliced
2 cloves garlic, smashed
1½ cup (12 fl oz/355 ml) saison
½ tsp kosher salt
1 tsp dried oregano

Prepare all the vegetables. Place them in a 1-gallon (3.8-liter) sealable plastic bag. Combine the beer and pepper juice in a mixing bowl and stir in the salt and oregano. The salt will make the mixture foam a bit. Pour the mixture into the bag with the vegetables, seal, and refrigerate overnight.


1 cup (8 fl oz/237 ml) extra virgin olive oil
1 Tbs (½ fl oz/15 ml) white wine vinegar
1 tsp dried oregano
1 tsp celery salt

The next day, combine the oregano and celery salt with the olive oil and vinegar. Drain the beer brine from the vegetables. Discard the brine. Combine the brined vegetables with the oil mixture and place in an airtight container overnight. The giardiniera can be kept in an airtight container for up to two weeks.

Beer suggestions: Stone Brewing Co. Saison (Escondido, California)

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