1. Carl LaFong's
    Carl LaFong's

    I just made 5 gallons of giardiniera.
    My method is simple.

    In any amount fully half of the mass should be jalapenos with seeds.
    The rest of the mix can include
    Red and green bell peppers
    Cauliflower and whatever vegetable in season you like.

    Process everything but the olives and cauliflower. The latter should be hand cut so as not to mess with their delicate texture. Seasoned salt to taste, then mix everything well and cover with extra virgin olive oil. Refrigerate for 2 days and it is ready. Refrigeration not needed after that. The oil keeps water and O2 away from the mix. Been my experience that it keeps indefinitely.

    Mine isn’t fancy but it tastes good to us.

    November 19, 2015 at 3:34 pm
  2. giardiniera57

    I hope there will be more submissions for giardiniera recipes. I’ve tasted quite a few differing ones ..all good in their own way. Problem is, nobody will give up the recipe. C’mon folks, how ’bout it!!! Go ahead and give it up! The world is waiting..

    November 19, 2015 at 3:35 pm
  3. marcom

    With All Due respect you would be better off just combining into the brine the vinegar and adding an equivalent amount of sugar and the other vegetables. That would speed up your bringing process by two days.You would only need to brine it overnight or 24 hours. I have done this in other recipes and overnight is long enough. Case in point Nardelli’s Deli only brines theirs overnight.

    November 19, 2015 at 3:35 pm

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