Quick Giardiniera Food

MEATBALL HEROES WITH QUICK-PICKLED GIARDINIERA

Steps:

• Preheat the oven to 425 degrees F.
• For the giardiniera: Combine the vinegar, sugar, fennel seed, red pepper flakes, oregano, 2 teaspoons salt and 1 cup water in a medium saucepan over a medium-high heat and bring to a boil. Reduce the heat to medium. Add the cauliflower and carrots and cook until slightly softened, 3 to 4 minutes. Add the bell pepper and celery and cook until the vegetables are crisp-tender, an additional 2 to 3 minutes.
• In a 1-quart mason jar, combine 1/2 cup of the pickling liquid with the olive oil. Strain the vegetables and spices and transfer to the mason jar. Seal and shake to combine. Set aside at room temperature to continue marinating while you make the heroes.
• For the meatball heroes: Finely dice 1 of the hoagie rolls into 1/4-inch pieces and put in a large bowl. Pour the milk over it and set aside to soak for 5 minutes.
• Add the ground meat, fennel seed, red pepper flakes, oregano, eggs, half of the garlic, 1/2 cup of the Parmesan, a three-finger pinch of salt and a healthy crack of black pepper to the soaked bread and, using clean hands, delicately combine. Using wet hands, roll the meat mixture into fifteen 1 1/2-inch rounds (about 1/4 cup each), place on a rimmed baking sheet and bake until lightly golden and juicy, about 10 minutes. Set aside.
• While the meatballs are baking, melt the butter in a small saucepan over medium-low heat. Once melted, add the remaining garlic and cook until fragrant but still pale, 1 to 2 minutes.
• Slice the remaining 5 hoagie rolls in half lengthwise down the tops and place on a rimmed baking sheet. If the rolls are very bready, remove some of the insides to create a space for the meatballs to sit. Using a pastry brush or spoon, brush the garlic-butter mixture over the cut sides of the rolls. Bake until the rolls are golden, 4 to 5 minutes.
• Add the tomato sauce to a large pot over medium heat. Add 1/2 cup water to the jar of sauce, seal the lid, shake and pour into the pot; this will ensure you get every last drop. Add the meatballs to the tomato sauce, bring to a simmer and cook until the sauce is warm and the meatballs are cooked through, an additional 5 to 7 minutes.
• Place 3 meatballs inside of each toasted hoagie roll, top with some steamy sauce, shower with the remaining 1/2 cup grated Parmesan, top with the giardiniera and parsley and enjoy immediately.

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.

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.

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.

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:

• 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.

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.