Guids Pickled Hot Veggies Food

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)

Giardiniera, Sweet And/Or Hot (Pickled Vegetables) image

Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.

Provided by Dee514

Categories Vegetable

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb green Italian olives, crushed
1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
1 garlic clove, sliced thin
2 carrots, peeled and sliced diagonally
1 stalk celery, sliced diagonally
2 cups cauliflower florets, cut into small chunks
1 cup broccoli floret (optional, omit in hot version)
1/2 red bell pepper, quartered and sliced
1/4 cup hot pepper (or less to taste for hot version only)
1/2 cup white vinegar or 1/2 cup dry white wine
1/2 cup water
1/4 cup sugar
2 teaspoons salt
6 peppercorns
1 tablespoon dry dill weed
1 cup water
1 cup white vinegar
1 tablespoon salt

Steps:

Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

Nutrition Facts : Calories 291, Fat 17.8, SaturatedFat 2.4, Sodium 4734.6, Carbohydrate 30.6, Fiber 7.1, Sugar 18.8, Protein 4

HOT PICKLED VEGETABLE MEDLEY

Hot Pickled Vegetable Medley image

This has such a colorful presentation and so good! When I was small, my Dad came home from a trip to Texas with a gallon of these pickles. It has taken me years to replicate the the flavors I remember. It may not be exact but it's close! =)

Provided by Aroostook

Categories Cauliflower

Time 1h10m

Yield 76 serving(s)

Number Of Ingredients 13

Ingredients

4 lbs carrots, cut into slices
2 heads cauliflower, separated into florets
4 cups jalapeno peppers, with 4 slits in each
24 habanero peppers, with 4 slits in each
1 cup pickling salt
cold water
2 cups water
2 1/2 cups white vinegar
2 1/2 cups cider vinegar
3/4 cup sugar
1 cup pickling salt
3 tablespoons prepared horseradish
3 teaspoons minced garlic

Steps:

In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
(Keep carrots separate or they will tint the cauliflower orange).
Add cauliflower and jalapeño peppers in a separate bowl.
Sprinkle with 3/4 cup pickling salt and cover with cold water.
Let these set for 1 hour.
Drain and rinse vegetables.
Bring brine to a boil.
Let simmer for 5 minutes.
Sterilize 14 pint or 7 quart jars and lids.
Into each hot jar layer the vegetables in order of:.
Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
(Repeat for quart jars).
Top with hot brine (stir brine occasionally to distribute the garlic).
Seal with hot lids and process in a hot water bath for 10 minutes.
Let set for at least two week before using.

Nutrition Facts : Calories 32.1, Fat 0.2, Sodium 3003.4, Carbohydrate 6.8, Fiber 1.4, Sugar 4.5, Protein 0.9

GUID'S PICKLED HOT VEGGIES

Guid's Pickled Hot Veggies image

Provided by Guy Fieri

Categories side-dish

Time 12m

Yield 3 cups

Number Of Ingredients 19

Ingredients

10 cups water
1/2 cup garlic cloves, cut in quarters, divided into 1/4 cup portions
2 tablespoons salt
1 teaspoon peppercorns
1/2 cup baby carrots, cut in half
1/2 cup cauliflower florets
1/2 cup celery, cut in 1-inch pieces
1/2 cup Anaheim pepper, julienned
1/4 red bell pepper, julienned
1/4 red onion, julienned
1/4 cup extra virgin olive oil
1/2 teaspoon red chili flakes
1/2 teaspoon fresh-cracked black pepper
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/4 cup red wine vinegar
1 cup Spanish olive, large, diced
1/2 cup black olives, seeded, diced
1/4 cup pepperoncinis, stems, seeds removed, diced

Steps:

In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with carrots, boil 30 seconds, add in cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic.
In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration.

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