Billy’s Hot Giardiniera
Technically speaking, “giardiniera” is “an Italian relish of pickled vegetables in vinegar or oil.” That’s the textbook definition anyway; but for those of you who have ever visited Chicago you’ll know that’s for some of us it’s not so much a condiment as it is an article of faith. Certainly, my husband Billy is a fanatic, and homemade giardiniera is the one canning project he takes to with gusto. Here’s how the DiSommas make giardiniera: as you can see it’s a five-day process, so make sure you plan ahead!
At our house, we put this on everything! I've even added it to my Bloody Mary Bar to top my Bloody Mary Deviled Eggs. They add just the right amount of spice for me but you can always make your giardiniera on the mild side.
Billy’s Hot Giardiniera
Ingredients
- 2 cups water¼ cup kosher salt1 cup peeled carrots, cut into ¼-inch cubes1 cup cauliflower, cut into pieces1 large celery stalk, leaves removed, cut into ¼-inch cubes1 red pepper, seeds removed, cut into ¼-inch pieces½ cup coarsely chopped pitted green olives2 to 4 serrano chilies, seeds removed, chopped¾ cup canola oil¾ cup distilled white vinegar (5% acidity)2 garlic cloves, minced½ teaspoon dried oregano¼ teaspoon red pepper flakes
Instructions
- In a large mixing bowl, combine 2 cups water with the salt. Stir until dissolved. Add the diced carrots, cauliflower, celery, bell peppers, olives, and serranos. Mix to combine. Cover with plastic food wrap and refrigerate overnight.
- Using a large colander, drain and rinse the vegetables. Discard the salted water.
- In a clean bowl, combine the oil and vinegar with the garlic, oregano, and red pepper flakes. Add the rinsed vegetables and mix to combine. Cover with plastic food wrap and refrigerate for 3 days to marinate.
- After 3 days marinating in the bowl in the refrigerator, transfer the vegetables to a clean quart jar. Pour as much of the seasoned oil/vinegar mixture in as you need to cover the vegetables. The mixture will keep in the refrigerator for 3 to 4 weeks.
- Note: I don’t recommend processing giardiniera through a traditional canning method. One of the things I love about giardiniera is the crunch. Canning causes the giardiniera to lose that delicious crunchy bite.
Notes
As you can see the recipe is a five-day process so make sure you plan ahead!
