Overview
“This is Italian Giardiniera. It is wonderful on CChicago-styleItalian beef sandwiches, sausage sandwiches, French dips, pasta or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.”
Ingredients
2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
1/2 cup fresh cauliflower florets
1/2 cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 (5 ounces) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil
Directions
Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
The next day, drain salt water and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
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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
Garlic
Onions
Red and green bell peppers
Celery
Carrots
Olives
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.
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..
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.