SPICY GIARDINIERA

Category

Spicy, Acid, Texture

Form

Brunoise

Function

Crunch, Brightness

SPICY GIARDINIERA

SPICY GIARDINIERA

Difficulty: Easy
Yield

4-6

jars
Prep

24

hours
Rest

1-3

weeks

Giardiniera is the fiery pickle that defines a Chicago Italian beef. Serrano peppers, cauliflower and other vegetables are salted overnight then mixed with olives, garlic, oregano, vinegar and oil. Can it properly and it keeps for years, then transform your next sandwich, pizza or scrambled eggs.

Ingredients

  • Day 1

  • 450 g serrano peppers, minced (wear gloves)

  • 225 g red bell peppers, brunoise

  • 225 g cauliflower, brunoise

  • 115 g white onion, brunoise

  • 115 g carrots, brunoise

  • 115 g celery, brunoise

  • 120 g kosher salt

  • Day 2

  • 170 g pimento-stuffed green olives, brunoise

  • 120 g olive liquid from the jarred olives

  • 15 g garlic, minced

  • 3 g freshly cracked black pepper

  • 6 g dried oregano

  • 600 g white vinegar

  • 415 g grapeseed oil

Method

  • Day 1
  • Put all of the Day 1 ingredients in a large bowl. Toss well with the salt, cover and let sit overnight in the refrigerator.
  • The salt pulls water from the vegetables which both intensifies the flavor and crisps them up.
  • Day 2
  • Drain and lightly run under cold water to remove some of the saltiness.
  • Combine with the Day 2 ingredients and mix until evenly coated and submerged.
  • Use a canning process if you want to keep jars in the pantry long term. Otherwise store in jars in the refrigerator.
  • It’s fine to eat after 1 week but letting it sit for 3 weeks develops the best flavor.

Timelapse Video

Notes