How To Make Hot Giardiniera

 in Demos

The classic Italian giardiniera is a big jar of pickled vegetables like peppers, carrots, celery and cauliflower that’s often served as an antipasto or as a topping on a big green salad. But once upon a time, Chicago took that Italian classic and turned it into a condiment to die for. By taking hot peppers like serranos and jalapenos and then the similar veggies as used in the classic version (celery, carrots and cauliflower) and pickling them in some salty water and then adding that delicious mixture to a bit of oil and vinegar, you get this “in your face” condiment that packs a beautiful punch. In the typical Chicago fashioned, giardiniera is typically topped on an Italian beef sandwich or sausage sandwiches but we’ve been known to top it on anything from eggs to hummus and beyond.

No need to take a trip all the way to the Windy City to enjoy one of the best culinary concoctions to come out of it! Just follow along with us in this online cooking class and you’ll be enjoying delicious hot giardiniera at home in no time!

Hot Giardiniera

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh serrano peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
2 garlic cloves, finely chopped
1 Tbsp. dried oregano
1 tsp. red pepper flakes
½ tsp. black pepper
1 jar pimiento stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

1. 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.

2. The next day, drain salty 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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