What's More Chicago than Giardiniera?

May 15, 2023

blog image

What’s More Chicago than Giardiniera? 

Dean Martin once sang, “I’ve got my love to keep me warm.” Well, for us Chicagoans, it’s an Italian beef sandwich smothered in giardiniera. We’ve got a kid-friendly giardiniera Recipe to share with your family & we can’t wait to hear what your kids think of it! 


1 C Cauliflower, chopped very finely 

2 Ea Celery Ribs, diced 

1 Ea Carrot, diced 

½ Ea Red Bell Pepper, diced 

⅛ C Green Olives, pitted 

1 Garlic Clove, peeled 

¼ C Kosher Salt 

½ tsp Oregano 

½ tsp Coriander Seeds 

¼ tsp Yellow Mustard Seeds 

¼ tsp Fennel Seeds 

¼ tsp Black Peppercorns 

⅛ tsp Celery Seeds 

¾ C White Wine Vinegar 

¾ C Water 

½ T Kosher Salt 

1 T Extra Virgin Olive Oil 


1. Combine cauliflower, celery, carrot, red bell pepper, and green olives in a bowl. Top with ¼ C Kosher salt and fill with water until vegetables are fully covered. Allow to sit for 6 hours, or overnight. 

2. Rinse the drained vegetables and allow to dry in a colander. 

3. Pack the vegetables tightly into a Pint jar, mason jar, or other storage container of choice that can withstand high temperatures. Top vegetables with 1 garlic clove. 4. Add oregano, coriander seeds, yellow mustard seeds, fennel seeds, black peppercorns, and celery seeds. 

5. Bring white wine vinegar. Water, and ½ Tablespoon of salt to a boil. Once boiling, pour over the vegetables. 

6. Top with olive oil and allow to come to room temperature before refrigeration. 7. Store in your refrigerator for up to two weeks.


Did you see we are now live on Facebook & Instagram!? Follow us to be the first to know about our latest class offerings, fun, kid-friendly recipes, nutritional content and behind the scenes on starting a business from scratch! We hope JCK offers you a place of community both in-person and online. 

Check us out! 

Facebook : Junior Chefs Kitchen 

Instagram: @juniorchefskitchen 

Behind The Scenes 

We’ve been hard at work creating recipes that not only are delicious, but are nutritionally sound while also representing a variety of cuisines. We have young chefs as well as their families in mind when recipe testing. We want your families to make these recipes time and time again and for them to grow with your family! 

Some recipes we’re working on: 

Lemon Orzo Soup 

Nectarine & Burrata Salad 

Baklava Rolls 

Hasselback Tomato Clubs 

Zoodles with Avocado Mango Sauce

Thai Chicken Flatbread 

Street Corn Salad 

Keep following along - we will be adding so many recipes to our repertoire this spring and into the summer!