Giardiniera Recipe

Homemade Chicago-Style Giardiniera Recipe (Hot Giardiniera)

This Chicago-style giardiniera recipe is the ultimate condiment with fresh peppers and veggies in oil and seasonings, an absolute must for Italian beef sandwiches!

Prep: 3600min

Total: 3600min

Serving Size: 1 serving

Nutrition Facts: calories 20 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 2413 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 cup cauliflower florets (chopped (about 1/4 head of cauliflower))
• 5 jalapeno peppers (diced (use bell peppers for mild giardiniera)
• 5 serrano peppers (diced (or use sport peppers – optional, for hot giardiniera))
• 1 medium carrot (diced)
• 2 celery stalks (diced)
• 1/2 cup salt
• 1 cup olive oil ((extra virgin is best, though you can use vegetable oil))
• 1 cup vinegar ((or use water, like many Chicago giardiniera brands – see the Recipe Notes))
• 4 cloves of garlic (minced)
• 2 teaspoons dried oregano
• 1/2 teaspoon celery seeds
• 1 tablespoon crushed red pepper ((or to taste))
• Ground black pepper ((to taste))
• 1/2 cup green olives (chopped)

Instruction:

1. To a large bowl, add peppers with cauliflower, peppers, carrots and celery. Sprinkle with salt. Cover with cold water and refrigerate at least 12 hours, covered. I often brine for 24 hours.
2. Drain and rinse away the brine. Set aside.
3. In a separate bowl, add garlic, oregano, celery seed, crushed red pepper flakes and ground pepper to taste. Add oil and vinegar (or water) and whisk to combine.
4. Add to your vegetable mixture.
5. Add chopped olives and mix well.
6. Place it all into jars, ensuring the vegetables are covered with your oil mixture.
7. Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.

BEST Homemade Giardiniera (Hot or Mild)

The ULTIMATE pickled vegetable relish, its flavor and versatility will astound you! Not just for hot dogs and muffuletta sandwiches, add this giardinera to your burgers, nachos, pizzas, pasta salads and anything else your heart desires!

Prep: 30min

Total: 40min

Yield: 6

Serving Size: 85 g

Nutrition Facts: servingSize 85 g, calories 19 kcal, Carbohydrate 2 g, Saturated Fat 5 g, Sodium 457 mg, Fiber 1 g, Sugar 1 g

Ingredients:

• 1/2 head cauliflower, chopped into small florets
• 10 ribs celery (, diced)
• 5 carrots (, diced)
• 2 large red bell peppers (, seeded and chopped)
• 1 cup sliced green pitted olives
• 4 serrano peppers (or more according to heat preference) (, sliced)
• Spices/Ingredients for EACH pint jar:
• 1/2 teaspoon dried oregano
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon yellow mustard seeds
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon red chili flakes (optional, for hot giardiniera)
• 1/8 teaspoon celery seeds
• 1 bay leaf
• 1 clove garlic, cut in half
• 1 tablespoon extra virgin olive oil
• For the Brine:
• 4 cups white wine vinegar
• 4 cups water
• 2 tablespoons kosher salt

Instruction:

1. Place the chopped veggies a large non-reactive pot or bowl. Pour 1/4 cup kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.
2. To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (I like to make some jars hot and some mild by adding/omitting the red chili flakes).
3. Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can. Place a clove of garlic (cut in half) in each jar.
4. To make the brine: Bring the water, vinegar and salt to a boil. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Pour a tablespoon of olive oil over the top in each jar. Thoroughly wipe the rims with a wet paper towel, ensuring no oil or other residue is on them, and seal the jars.
5. If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge. The flavor only gets better with time so wait at least 2-3 days before eating it. Will keep refrigerated for 2 weeks.
6. If you’re canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for at least a year.**IMPORTANT NOTE: If you’re canning the jars for long-term storage it is critical to be sure you thoroughly wipe the rims of the jars to ensure no oil residue is on them, otherwise they will not seal properly. Alternatively, you can omit the oil during canning and add it later to your giardiniera when you open the jar.

Homemade Hot Giardiniera

Prep: 0 20min0

Total: 0 16h20min0

Yield: 3 to 4 cups

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 398, Fat 44g, Saturated Fat 3g, Carbohydrate 3g, Fiber 1g, Sugar 1g, Protein 0g, Cholesterol 0mg, Sodium 181mg

Ingredients:

• 1/4 cup table salt
• 1 cup small-diced carrots
• 1 cup tiny cauliflower florets
• 4 to 8 serrano peppers, sliced (depending on heat level desired)
• 2 cloves garlic, minced
• 1 stalk celery, diced small
• 1 red bell pepper, diced small
• 2 cups canola oil
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper

Instruction:

1. Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
2. Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.

Quick Italian Giardiniera Recipe for Beginners

This quick giardiniera recipe is a vinegar-based dish that includes pickled vegetables like cauliflower, carrots, celery, and red bell peppers along with spices.

Prep: 20min

Total: 20min

Yield: 1

Serving Size: 1 serving

Nutrition Facts: calories 517 kcal, Carbohydrate 103 g, Protein 16 g, Fat 3 g, Saturated Fat 1 g, Sodium 14214 mg, Fiber 21 g, Sugar 36 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 pound assorted vegetables (see notes) (trimmed and cut into small pieces)
• 1½ cups white wine vinegar
• 1½ cups water
• 3 tablespoons sugar
• 2 tablespoons salt
• 1½ teaspoons oregano (dried)
• 1 teaspoon peppercorns (whole)
• 1 bay leaf

Instruction:

1. You’ll need to use sterilized jars that have been washed clean. You can place them in boiling water or the oven (225°F/107°C) for at least 10 minutes to sterilize them. Keep them hot until ready to use. While waiting, let’s prep our brine solution and vegetables.
2. Add dry oregano, bay leaf, and whole peppercorns. Cover and allow to steep for about 10 minutes.
3. It’s best if you wait at least 24 hours for flavors to develop before enjoying them.

Brad Makes Giardiniera (Italian Pickle Relish) | It’s Alive | Bon Appétit

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