HOT GIARDINIERA RECIPE RECIPES

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CHICAGO-STYLE HOT GIARDINIERA RECIPE: HOW TO MAKE IT



Chicago-Style Hot Giardiniera Recipe: How to Make It image

I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois

Provided by Taste of Home

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 8 cups.

Number Of Ingredients 12

1 small head cauliflower, broken into small florets (about 5 cups)
2 celery ribs, chopped
1 medium carrot, chopped
4 jalapeno peppers, sliced
4 serrano peppers, sliced
1/2 cup salt
1 cup white vinegar
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
1 cup canola oil
1 jar (10 ounces) small pimiento-stuffed olives, drained

Steps:

  • 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. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 3 weeks.

Nutrition Facts : Calories 80 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 174mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.

HOW TO MAKE THE BEST GIARDINIERA - KITCHN



How To Make the Best Giardiniera - Kitchn image

A step-by-step guide to making Italian pickled vegetables.

Provided by Sheela Prakash

Categories     Pickle    Condiment    Appetizer

Total Time 1920S

Prep Time 1200S

Cook Time 720S

Yield 10

Number Of Ingredients 13

1/2 medium head cauliflower
2 medium carrots
2 stalks celery
1 medium red bell pepper
2 cups white wine vinegar
1 cup water
1 tablespoon plus 1 1/2 teaspoons kosher salt
1 tablespoon granulated sugar
2 bay leaves
16 small pickled pepperoncinis
1/4 cup olive oil
2 teaspoons fennel seeds
1 teaspoon dried oregano

Steps:

  • Cut the vegetables. Cut 1/2 head cauliflower into bite-sized florets. Peel 2 carrots and thinly slice them crosswise on a slight diagonal. Thinly slice 2 stalks celery on a slight diagonal. Cut 1 red bell pepper into 1/4-inch-thick strips.
  • Simmer the vegetables in a vinegar solution. 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. Add the celery and red bell pepper and continue to simmer until all the vegetables are crisp-tender, about 2 minutes more. Remove from the heat.
  • Add the pepperoncinis to the vegetables. Stir 16 small pickled pepperoncinis into the vegetable mixture. Cover the saucepan and let the vegetables marinate in the vinegar solution for 5 minutes. Meanwhile, prepare the marinade.
  • Make the marinade. Place 1/4 cup olive oil, 2 teaspoons fennel seeds, and 1 teaspoon dried oregano in a large bowl. When the vegetables are done marinating in the vinegar solution, transfer 2 tablespoons of the vinegar solution to the bowl of olive oil. Whisk until combined and emulsified.
  • Add the vegetables to the marinade. Pour the vegetables through a strainer or colander to drain, then add them to the marinade. Toss well to combine, then set aside until cool to room temperature, about 20 minutes.
  • Marinate the vegetables. Cover with plastic wrap and refrigerate. Let marinate for at least 1 hour and up to 1 day before enjoying cold or at room temperature. Toss again before serving.

Nutrition Facts : SaturatedFatContent 0.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 5.6 g, SugarContent 3.0 g, ServingSize Serves 10, ProteinContent 1.0 g, FatContent 5.7 g, Calories 82 cal, SodiumContent 348.1 mg, FiberContent 1.7 g, CholesterolContent 0 mg

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