HOMEMADE HOT GIARDINIERA
Provided by Jeff Mauro, host of Sandwich King
Time 16h20m
Yield 3 to 4 cups
Number Of Ingredients 10
Steps:
- 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 water and stir to combine. Cover and refrigerate overnight.
- Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
BEST HOMEMADE GIARDINIERA (HOT OR MILD)
A delicious pickled garden vegetable mix that you are sure to love.
Provided by Rosevine Cottage Girls
Categories Recipes
Time 10m
Number Of Ingredients 22
Steps:
- Wash Your Jars Place jars in your canner and on the rack to lift them off of the bottom of the pan. Fill all of your jars 1/2 way with water and then add water to the pan. Turn the pan on to get hot. Chop up your fresh vegetables in large pieces until you have about 7 or 8 cups in all. Mix a brine of 1/2 and 1/2 water and vinegar. 3 1/4 cups of each in a pot Add a heaping tablespoon of Himalayan pink salt. Do not use iodized salt. Some people add sugar (you can if you want to here add 1 - 2 Tablespoons of sugar.) Heat the vinegar, water, salt, peppercorns, and if desired, sugar to the pot and heat up. When the salt and sugar melt, it is ready. Using the jar lifter, lift hot jars out of your canning pot and dump the water back into the pan. Place the jar onto a towel or folded washcloth. Fill the jars packing the vegetables in firmly but not too tight. Add a couple of spicy peppers or a pinch of red pepper flakes to each jar if desired. Make sure as you are packing your jars you add in your small onion, pearl onion, or a wedge of onion in each jar and add in a clove or two of garlic in each jar (unless you don't like them, then omit). Using a ladle, pour hot brine over vegetables. Wipe your jar rims with a clean lint-free cloth. Add the flat lid and a ring to just tight. Do not overtighten! Using the jar lifter (tongs) Lift the jar and place it back into your canner. Continue the process until all jars are full Bring water to a boil and begin timing at this point for 10 minutes Remove hot jars with jar lifter/jar tongs onto the folded towels on the counter (makes sure you have several layers of towels to protect it from the heat. Leave room between each jar and let cool 24 hours When cool label and date your jars and put them in a cool dark place. It Will last over a year. If you are steam canning: Make sure the bottom of your steam canner has at least 3 quarts of water in it. Fill the jars with vegetables and then brine as above. Wipe down the rims and place the 2 piece lids on your jars and tighten them to just tight. Don't over-tighten because the air needs to get out. Place jars into your steam canner. Place the lid on top of the steam canner. When you see steam coming out of the top out of the hole on top of your canner then start timing for 10 minutes. When the timer goes off remove hot jars with the bottle lifter / Jar tongs onto a flat surface like the countertop with several layers of folded towels to protect the surface. Leave a space between each jar. Let cool for 24 hours without disturbing Label jars with date and what it is and store them in a cool, dark place. Will last over a year.
GIARDINIERA
Steps:
- Mix water and kosher salt in a medium bowl. Add cauliflower, celery, carrots, serrano peppers, bell peppers, onion, garlic, and green olives. Toss to combine and refrigerate overnight.
- Drain vegetables and rinse very well. Place in a large jar.
- Whisk together vinegar, olive oil, oregano, and chili flakes. Pour over the vegetables and refrigerate at least 3 days before eating.
- Keep up to 1 month.
Nutrition Facts : ServingSize 0.25 cup, Calories 102 kcal, Carbohydrate 3 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 297 mg, Fiber 1 g, Sugar 1 g
GIARDINIERA
Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 2 quarts
Number Of Ingredients 11
Steps:
- In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water. Bring to a boil. Add remaining ingredients and return to a boil.
- Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid.
HOT ITALIAN GIARDINIERA
This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas 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.
Provided by PHONETEK
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time P2DT2h45m
Yield 10
Number Of Ingredients 16
Steps:
- 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 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.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g
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