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
CHICAGO-STYLE HOT GIARDINIERA
I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! -Andrea Quiroz, Chicago, Illinois
Provided by Taste of Home
Time 30m
Yield 8 cups.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 80 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)
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
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 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
GIARDINIERA
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 11
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.
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.
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- Add the vinegar, water, and salt to a nonreactive saucepan. Bring to a boil.Divide the vegetables and seasonings between the jars, filling them to within 1-inch of the rims. Ladle the brine into the jars, leaving 1/2-inch of headspace (add more vinegar if needed).
- Add 1 tablespoon of oil to each jar. Wipe clean and replace lids. (At this point you can throw them into the fridge and call it a day if you want, otherwise continue on to process them and make them shelf-stable.)
- Process the jars in boiling water for 10 minutes. Remove from the water bath and let sit undisturbed for 24 hours; test the seals. Any jars that did not seal properly can be kept in the refrigerator for about 1 week; sealed jars can be kept at room temperature for about 1 year.
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