giardiniera, Chicago-style
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recipe from the Chicago Tribune, of course, with minor changes by me...of course.
giardiniera in Italy is more of an antipasto. in Chicago, it's a condiment that tops every sandwich, especially Italian beef. me, i like that it's pickled and good for just munching with say an omelette or a baked potato or anything else that needs more texture and/or zest.
yields: about a gallon/4 liters
giardiniera in Italy is more of an antipasto. in Chicago, it's a condiment that tops every sandwich, especially Italian beef. me, i like that it's pickled and good for just munching with say an omelette or a baked potato or anything else that needs more texture and/or zest.
yields: about a gallon/4 liters
Ingredients
brine
8 jalapeños (or serrano peppers), sliced thickly 
2 each, diced: red and yellow bell peppers, carrot, yellow onion, celery rib
1/4 head cauliflower, roughly chopped
1/2 c salt
marinade
6 cloves garlic, minced
1/2 c pimento-stuffed green olives, chopped
1 tbsp dried oregano
1/2 to 1 tsp red pepper flakes
2 tsp celery seeds
2 tsp mustard seeds
freshly ground black pepper
1.5 c white vinegar
2.5 c vegetable oil
Directions
1. combine the jalapeños, bell peppers, celery, carrot, onion
and cauliflower in the biggest bowl you've got; stir in the salt. add cold
water to cover vegetables; cover bowl. refrigerate 12 hours.
2. drain salt
water; rinse vegetables. set aside in the bowl.
3. combine the garlic, olives, oregano, red pepper flakes, celery seeds, mustard seeds and black pepper to taste in a medium bowl.
4. pour the vinegar into the seasoning bowl and whisk. slowly drizzle in the oil and whisk until completely emulsified.
5. pour over your vegetable mixture; toss lightly. divide up into glass jars.
topping off:
if there's not enough marinade, add a 3:5 mix of vinegar and oil to top off container.
topping off:
if there's not enough marinade, add a 3:5 mix of vinegar and oil to top off container.
6. refrigerate at least 48 hours before using. the giardiniera will
keep in the refrigerator for at least 2-3 weeks, if they last that long. the longer that you let it pickle for, the more intense the flavor.
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