BEST HOMEMADE GIARDINIERA (HOT OR MILD)
The ULTIMATE pickled vegetable relish, its flavor and versatility will astound you! Not just for hot dogs and muffuletta sandwiches, add this giardinera to your burgers, nachos, pizzas, pasta salads and anything else your heart desires!
Provided by Kimberly Killebrew - www.daringgourmet.com
Categories condiment
Time 40m
Number Of Ingredients 21
Steps:
- Place the chopped veggies a large non-reactive pot or bowl. Pour 1/4 cup kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.
- To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (I like to make some jars hot and some mild by adding/omitting the red chili flakes).
- Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can. Place a clove of garlic (cut in half) in each jar.
- To make the brine: Bring the water, vinegar and salt to a boil. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Pour a tablespoon of olive oil over the top in each jar. Thoroughly wipe the rims with a wet paper towel, ensuring no oil or other residue is on them, and seal the jars.
- If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge. The flavor only gets better with time so wait at least 2-3 days before eating it. Will keep refrigerated for 2 weeks.
- If you're canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for at least a year.**IMPORTANT NOTE: If you're canning the jars for long-term storage it is critical to be sure you thoroughly wipe the rims of the jars to ensure no oil residue is on them, otherwise they will not seal properly. Alternatively, you can omit the oil during canning and add it later to your giardiniera when you open the jar.
Nutrition Facts : ServingSize 85 g, Calories 19 kcal, Carbohydrate 2 g, SaturatedFat 5 g, Sodium 457 mg, Fiber 1 g, Sugar 1 g
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.
GIARDINIERA
Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It's perfect to offer alongside pickles or olives on a relish tray. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 10 pints.
Number Of Ingredients 15
Steps:
- In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
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
GIARDINIERA -- MIXED PICKLED VEGETABLES FOR CANNING -- U S D A
A tangy, pickled vegetable topping for Italian beef sandwiches, with sausages, French dips, pastas, pizzas, and more. If you'd like to kick it up a notch, feel free to add a handful of chiles. From the US National Center for Home Food Preservation.
Provided by Molly53
Categories Vegetable
Time 3h20m
Yield 10 pints
Number Of Ingredients 14
Steps:
- Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
- In 8-quart kettle, combine vinegar and mustard and mix well.
- Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
- Bring to a boil.
- Drain vegetables and add to hot pickling solution.
- Cover and slowly bring to a boil.
- Drain vegetables but save pickling solution.
- Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
- Add pickling solution, leaving 1/2-inch headspace.
- Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that. Quarts are processed 10, 15 and 20 minutes depending upon your altitude.
HOT ITALIAN GIARDINIERA
I scoured the net looking for a recipe for this, since I couldn't find any giardiniera at our local grocery to have with Chicago Italian Beef Recipe #30484. I found this recipe by PHONETEK on AllRecipes.com, and tweaked it to suit my family's preferences. I use fresh jalapenos in the summer, and pickled ones through the winter. Because we use this directly in the Italian Beef recipe, I cut out a good quantity of the oil. Note: the cook time is the marinating time. Posted here for safekeeping.
Provided by eknecht
Categories Low Protein
Time P3DT15m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, and onion.
- 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 58.9, Fat 4.2, SaturatedFat 0.6, Sodium 2933.2, Carbohydrate 4.4, Fiber 1.5, Sugar 1.7, Protein 0.6
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