Italian Giardiniera Recipe

Ingredients ▢ 1 cup chopped carrots ▢ 1 cup chopped green beans ▢ 1/2 cup chopped celery ▢ 1 cup cauliflower florets ▢ 1 cup chopped bell pepper (green, red or yellow or a mix) ▢ 1 small onion chopped ▢ 1-2 bay leaves ▢ 1 teaspoon salt ▢ 7 cups water ▢ 4 cup white wine vinegar (good quality)

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Ingredients 6 cups white vinegar 3-1/2 cups sugar 3 cups water 4-1/2 teaspoons canning salt 1 tablespoon dried oregano 1 tablespoon fennel seed 2 small heads cauliflower, broken into small florets (about 12 cups) 4 large carrots, sliced 4 celery …

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Ingredients. 4 serrano chiles, thinly sliced, with seeds removed. 2 red sweet peppers, cut into 1/2-inch pieces. 1 or 2 celery ribs, sliced or julienned. 1 or 2 carrots, sliced or julienned. 1 medium head cauliflower, cut into small florets. ½ cup salt. 2 cloves garlic, slivered. 3 …

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Giardiniera is a type of vegetable relish that goes well on a sandwich, on a cheese plate, and so much more.

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Pour 1/4 cup kosher salt over the vegetables. Pour enough water over the vegetables to cover them. Let them soak in the salt water for at least 6 hours or overnight. This step is critical for drawing out excess water from the vegetables which would otherwise dilute the vinegar brine and lead to spoilage.

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Directions. 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

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Instructions. In a large bowl, combine all of the ingredients except the brine. Transfer the mixture to a 2-quart (2-liter) jar or crock or two 1-quart (1-liter) jars. Pour enough brine over the vegetables to cover them with at least 1 inch (2.5 centimeters) of space remaining at the top.

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Giardiniera, also known ‘assottaceti’ is a condiment made of pickled vegetables. Italian immigrants brought it to Chicago in the late 19th century and it is arguably Chicago’s most popular condiment for Italian beef sandwiches, pizza, sausages, antipasto, etc.

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The oil in this recipe is used more as a flavoring than as a preservation factor, so be sure to use a good quality extra-virgin olive oil. Also, the oil will congeal in the refrigerator, so let the giardiniera come to room temperature for the olive oil to re-liquify before serving.

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In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight. Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat.

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Prepare the pickling liquid. In a small saucepan, combine 1½ cups of cold water, 1½ cups of white wine vinegar, 3 tablespoons of sugar and 2 tablespoons of Kosher salt. Bring to a boil over medium-high heat and stir for 1-2 minutes to …

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Bring 2 cups white wine vinegar, 1 cup water, 1 tablespoon plus 1 1/2 teaspoons kosher salt, 1 tablespoon granulated sugar, and 2 bay leaves to a boil in a medium saucepan over medium-high heat. Reduce the heat to maintain a simmer, add the cauliflower and carrots, and simmer for 3 minutes.

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Use 1 cup chopped cauliflower, 2 carrots, 2 celery ribs and 1/2 to 1 cup of olives (from the jar), all thinly sliced or chopped. Oil (and Vinegar, if desired). Use 1 cup of good quality olive oil and 1 cup of white vinegar. Some Chicago style giardiniera brands use only oil.

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Directions. Combine the cauliflower, bell pepper, carrots, celery, onion, fennel, bay leaves and garlic in a very large ceramic or glass bowl. Sprinkle with the salt and toss well. Cover and refrigerate at least 4 hours or overnight. The next day, drain and rinse the vegetables well.

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Directions. Combine 3/4 cup drained giardiniera (Italian pickled vegetables), 4 ounces chopped fresh mozzarella, 4 cups Italian blend salad greens, …

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VINEGAR BRINE. Now, pour 9 cups of white wine vinegar in a pot along with 9 cups of water, the juniper berries, the mixed peppercorn, the sugar, and the salt. Bring the mixture to boil, then pour the vegetables covering with a lid until the liquid starts to boil again.

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How to make the best giardiniera?

Instructions

  • Place the chopped veggies a large non-reactive pot or bowl. ...
  • To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. ...
  • Thoroughly rinse and drain the vegetables before dividing them up between the jars. ...
  • To make the brine: Bring the water, vinegar and salt to a boil. ...

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Which is giardiniera is best?

The top 20

  1. Al’s #1 Beef. Italian beef at Al’s #1 Beef. ...
  2. Johnnie’s Beef. Italian beef at Johnnie’s Beef. ...
  3. Bob-O’s Hot Dogs. Italian beef at Bob-O’s Hot Dogs. ...
  4. Portillo’s. Italian beef at Portillo’s. ...
  5. Jay’s Beef of Harwood Heights. Italian beef at Jay’s Beef of Harwood Heights. ...
  6. Freddy’s Pizza. ...
  7. Scatchell’s Beef & Pizza. ...
  8. Mr. ...
  9. Buona. ...
  10. The Original Nana’s Hot Dogs. ...

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How to make fermented giardiniera?

Instructions

  • Wash and prepare all the vegetables as instructed.
  • Mix the vegetables and salt in a large bowl.
  • Divide the vegetables between 2 quart-sized jars. Add in the herbs. ...
  • Pour water into the jars, making sure all the vegetables are below the brine. ...
  • Leave the jar to ferment in a dark location (a kitchen cupboard is perfect) for 3-7 days. ...

What to do with giardiniera?

The Top 10 List

  • Pizza: Add it atop a slice or better yet, add it to a frozen pizza and let it bake right in!
  • Pasta: A few fork fulls on a plate of spaghetti provides a whole new taste sensation.
  • Baked Lasagna: Throw the giardiniera in with the pasta, rocotto, etc. ...
  • Italian Beef: Go ahead, be a Chicagoan! ...
  • Meatball Sandwiches: See #4

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