Giardiniera- the Chicago Way.

Chris Allingham

Administrator
Staff member
  • 8 jalapeños, chopped (for more heat, serranos may be substituted)
  • 1/2 large cauliflower, cut into florets
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 sweet banana peppers, diced
  • 1 sweet onion, diced
  • 1/2 cup kosher salt
  • 3 cloves garlic, minced
  • 2 1/2 tsp dried oregano
  • 1 tsp red pepper flakes
  • 1/2 tsp celery seeds
  • black pepper, to taste
  • 1/2 cup cider vinegar
  • 1/2 cup white vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup vegetable/canola oil
In a large container, combine veggies and salt, then add water to cover the veg. Give it a good stir, cover the container, and place in the fridge for 12 hours or longer.

Strain the veggies, rinse, and put aside while making the oil/vinegar solution.

Using a large glass mixing bowl, combine garlic, oregano, pepper flakes, celery seeds, and black pepper. Add cider and white vinegars and stir well. Whisk the olive and veg oils into the vinegar solution. Add the veggies and stir to coat thoroughly.

Move giardiniera to the refrigerator in the covered mixing bowl or transferred to clean jars. Allow 48 hours in fridge for flavors to meld, then serve. Not safe to be stored at room temp, keeps in the fridge for a couple of weeks.
 

timothy

TVWBB Hall of Fame
Thank you for doing that Chris! I know sometimes links get broken, and I forgot about that.

Tim
 

Top