Spicy Fermented Giardiniera Relish

Dilly Dally Provisions
Best by 01-04-2028
Gluten-FreeDairy-FreeVegan
Spicy Fermented Giardiniera Relish
Spicy Fermented Giardiniera Relish
Spicy Fermented Giardiniera Relish
Spicy Fermented Giardiniera Relish - Here Here Market

Spicy Fermented Giardiniera Relish

Dilly Dally Provisions
Best by 01-04-2028
Gluten-FreeDairy-FreeVegan
Regular price $10.00
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A bold twist on a Chicago classic—no oil needed! This Spicy Fermented Giardiniera Relish from Dilly Dally Provisions is crafted using traditional lacto-fermentation, where fresh veggies are pickled in a saltwater brine to develop deep, tangy flavor without the oil. The result? A bright, spicy, and complex relish perfect for brats, burgers, sandwiches, and beyond.

Product Size: 9 oz.

Serving Size: 1-2 tbsp.

Allergens: N/A

Shelf Life: Store in a cool dark place unopened up to 2 years; Refrigerate after opening and use within 3 months.

Cauliflower, Bell Pepper, Celery, Carrot, Onion, Garlic, Fermented Green Chili, Distilled Water, Kosher Salt, Spices, Serrano Chili
Try it on pizza, eggs, avocado toast—or anywhere you need a flavorful kick. Great for BBQs, tailgates, and everyday snacking.
Spicy • Tangy • Garlic • Bright
Dilly Dally Provisions Jordan Queen and Gilead Fishel Dilly Dally Provisions founder, Jordan Queen, grew up harvesting and canning all kinds of produce alongside his grandmother Agnes, absorbing her passion for her craft. What was a necessity for Grandma Agnes became a business for Jordan when he began Dilly Dally in 2020. Rooted in his culinary training, Jordan sought to recreate the Southern classics he grew up on to appeal to Midwest sensibilities and make things a touch healthier.
Dilly Dally Provisions Jordan Queen and Gilead Fishel Dilly Dally Provisions founder, Jordan Queen, grew up harvesting and canning all kinds of produce alongside his grandmother Agnes, absorbing her passion for her craft. What was a necessity for Grandma Agnes became a business for Jordan when he began Dilly Dally in 2020. Rooted in his culinary training, Jordan sought to recreate the Southern classics he grew up on to appeal to Midwest sensibilities and make things a touch healthier.