Easy Giardiniera Food

GIARDINIERA

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.

HOMEMADE HOT GIARDINIERA

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

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.

GIARDINIERA

Steps:

• Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days.

EASY GIARDINIERA RECIPE

Steps:

• Pour vinegar, water, salt, sugar, and mustard seeds into a sauce pan. Heat over medium-high heat until the mixture boils.
• As soon as it boils, stir the mixture gently and turn off the heat. Allow the mixture to cool slightly on the stove while you prep the veggies.
• Chop the cauliflower head into small florets, slice the carrots and celery on a diagonal into slices, slice the bell pepper and jalapeño (if desired). Arrange the veggies in three 2 cup wide mouth jars.
• Spoon the mustard seeds from the brine into each jar. Pour the slightly warm brine over the veggies.
• Allow them to cool completely at room temperature. Then, place the lid on the jars and place in the fridge. They will continue to pickle in the fridge so let them sit for at least 24 hours before consuming.

FERMENTED GIARDINIERA

Steps:

• Prepare brine by dissolving the salt in water.
• Mix all the ingredients except the brine in a large bowl.
• Add them to the Fermenting Vessel of choice (check description above) packing them down as you go.
• Fill each jar with the brine, leaving 1½ -2 inches of headroom-the space at the top, between the rim of the jar and the top of the vegetables. Weight the vegetables so they are completely submerged in the brine.
• Cover the top of the vessel with a lid, coffee filter, paper towel, cheese cloth, or tea towel to keep bugs out and odors inches.
• Be sure to secure towels with a very tight rubber band or the ring from the canning jars.
• Place the jar out of direct light.
• Ferment at room temperature 4 days before checking the flavor. If you prefer the flavor more sour, continue fermenting.
• If to your taste transfer the jars to the refrigerator.
• Burp the jars once daily (to release any built-up gasses) the giardiniera does continue to ferment while in the refrigerator.
• This doesn`t need to be done in my home because we help ourselves to it daily.

HOT ITALIAN GIARDINIERA

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.

GIARDINIERA

Steps:

• Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
• Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.