How to Make Giardiniera
No Chicago Italian beef sandwich is complete with a side of Giardiniera. Giardiniera is a pickled condiment that combines vinegar with peppers, spices, olives, celery, cauliflower and olive oil. Some Italian variations replace the hot peppers with carrots, onions and zucchini. In Chicago, it is also commonly used as a topping for sausage sandwiches. Does this Spark an idea?
Things You'll Need
- Large stockpot
- Small frying pan
- Cheesecloth
- Scissors
- Kitchen twine
- Plastic container with lid
- 1 cup cider vinegar
- 2/3 cup water
- 2 tbsp. sugar
- 1 tsp. sugar
- 1/3 cup onion, sliced
- 1/3 cup green olives
- 1 cup cauliflower florets, chopped
- 1 cup carrots, peeled, sliced and roughly diced
- 3/4 cup pepperoncini, drained and chopped
- 1 serrano pepper, sliced
- 4 garlic cloves, peeled and halved
- Approximately 1 tsp. kosher salt
- Fresh cracked pepper, to taste
- 1 tbsp. pickling spices
- 1/2 cup olive oil
Instructions
-
-
1
Toast the pickling spices in a pan over moderately high heat until lightly toasted and fragrant. Cool slightly.
-
2
Put the pickling spices in a small square of cheesecloth to make a sachet. Tie it with kitchen twine.
-
-
3
Place the vinegar, water, sugar and spice sachet in a large, non-reactive stockpot. Add salt and season with pepper to taste. Stir to combine and bring to a boil.
-
4
Add the onions, green olives, carrots, pepperoncini, serrano pepper and garlic cloves when the sugar dissolves. Simmer the giardiniera for 3 minutes. Remove from heat and set aside to cool.
-
5
Place cooled giardiniera in a plastic container. Stir in olive oil. Chill and stir occasionally. Refrigerate the covered giardiniera for at least 2 days to give the flavors time to blend. Giardiniera will keep in a refrigerator for 3 months.
-
1
Tips & Warnings
In order for flavors to meld, it's best to refrigerate giardiniera for at least 3 days before using.
Giardiniera will keep in refrigerator for 3 months.
Don't overboil vegetables. They should remain slightly crisp.
