Relish Style Giardiniera Food

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.

BEST HOMEMADE GIARDINIERA (HOT OR MILD)

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.

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.

CHICAGO-STYLE HOT GIARDINIERA

Steps:

• In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight., Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 3 weeks.

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 RECIPE (CHICAGO STYLE)

Steps:

• Combine vegetables and salt in a large container. Add enough water to cover. Stir, cover and refrigerate for at least 12 hours. I forgot about mine and left them in the fridge for 48 hours and they were just fine!
• Strain vegetables from brine, rinse and set aside.
• In the same bowl that you brined the vegetables in, add garlic and remaining seasonings.
• To that bowl, add the vinegars and stir until well whisked. Whisk the solution while adding the oils. (At this point you havea whole lot of very good Italian dressing!)
• Add back the strained vegetables and mix with the dressing until well coated.
• At this point the giardiniera can be transferred to clean jars. Refrigerate for 48 hours before serving so flavors have time to meld together.

GIARDINIERA - ITALIAN PICKLED VEGETABLE RELISH

Steps:

• Mix all the vegetables together and place in a glass bowl or jar.
• Pour in the salt.
• Add enough water to cover the vegetables and salt.
• Stir to combine.
• Cover and place in the refrigerator for at least 12 hours or overnight.
• After the soaking period is over, pour off the water and rinse the vegetables to remove any excess salt.
• Place vegetables in a clean glass bowl or jar.
• In a separate bowl whisk the spices, vinegar, and olive oil together.
• Pour vinegar, spices, and oil mixture over the vegetables.
• Seal tight.
• Invert the jar a few times to mix everything together.
• Store in the refrigerator for 48 hours.
• This will keep for 3 weeks if it lasts that long.

RELISH STYLE GIARDINIERA

Steps:

• After mincing the vegetables, combine all ingredients.
• Mix well and cover.
• Store in the refrigerator at least 24- 48 hours before serving.
• Stir a few times during this period.
• Store in the refrigerator up to a week.

HOW TO MAKE FERMENTED GIARDINIERA

Steps:

• Mix all the ingredients together, except the salt, and pack into a 1/2 gallon-sized jar.
• Tamp down the vegetables to make sure they are packed into the jar tightly.
• Sprinkle salt into jar on top of the vegetables.
• Add water to just cover the vegetables, but do not fill the jar to the top.
• Place a weight on top of the vegetables and put a lid on the jar. (See video.) Place jar in a bowl to catch any overflow during the fermentation process.
• Place jar in an undisturbed warm area and check vegetables each day. If using a traditional jar lid and not a "pickle pipe," unscrew lid every day to "burp" the jar and allow the carbon dioxide to be released.
• After two days, begin to taste the vegetables to see if they are to your liking. Remember to always use clean utensils, and do not reinsert any utensils back into the jar if they have been used in your mouth.
• Once the ferment is to your liking, remove the weight, put a storage lid on the jar, and refrigerate. The Giardiniera will stay fresh in the refrigerator for approximately 6 months.