Giardiniera can be found in most grocery stores and Italian markets with as many variations as there are cooks who find this mildly-spicy pickled relish a refreshing al dente addition at the table. Made with garden vegetables, herbs and spices this Italian condiment was meant to be part of an antipasto platter but it has since become an accompaniment to a variety of foods and charcuterie.
An Italian method of pickling and preserving an assortment of vegetables in a vinegar brine, giardiniera is well-known in America as a topping for the Italian beef sandwich. Both were born and bred in the Italian neighborhoods of Chicago inspired by immigrant memories and a desire to keep a community connected to their roots.
The choice of vegetables and the recipe for brining sott’aceto (meaning under vinegar) has been a traditional method of preserving handed down from generations of casalinga homestyle cooks to maintain the healthy benefits and natural flavors of the harvest. The vegetables used to make a giardiniera can be adapted to your liking. Cauliflower, red bell peppers, carrots, onions and celery are typical but just about any vegetable can go into the brine except olives which are in Chicago-style giardiniera but not in a traditional Italian giardiniera because some say it overpowers the mix. Used as a relish, salad or spread giardiniera is a flavorful, versatile condiment that far exceeds any jar you can grab off the supermarket shelf.
Use the summer produce from your garden or local farmer's market to make giardiniera. Let the giardiniera mix cure in the refrigerator for a day or two so that all the ingredients and flavors have a chance to mix and mellow.
Here is a recipe for a variation on a Chicago-style giardiniera made with white wine vinegar and olive oil and another giardiniera made with red wine vinegar.
When choosing containers or jars for your giardiniera make sure to look for dishwasher safe, airtight food storage glass jars with leak proof lids made of food-graded glass labeled “BPA-free.”
Well-sealed with a food-graded silicone gasket and a stainless steel locking clamp to make sure your giardiniera stays fresh and safe. Air-tight Mason jars have been traditionally use to store pickled vegetables. Giardiniera can be kept in the fridge for 2-3 weeks.
Spicy Chicago-Style Giardiniera
Makes 6 Servings
You will need 6 clean glass storage containers or jars with lids. Resist overpacking your containers/jars with the vegetable mixture and take your time with the brine. When adding brine, pour to almost fill the container/jar, then slightly shake from side to side to let the brine settle. Then top it off if necessary.
INGEDIENTS
1-3 jalapeño peppers depending on spiciness and heat
1 Serrano chile
2 cups white wine vinegar
¼ cup sugar
2 tablespoons coarse sea salt
2 cups cauliflower cut into ½-inch florets
1 red bell pepper cut into ½-inch pieces
1 yellow bell pepper cut into ½-inch pieces
3 carrots thinly sliced
1 celery stalk thinly sliced
2 cloves garlic thinly sliced
¼ cup extra olive oil
1 teaspoon celery seeds
1 teaspoon dried oregano
METHOD
Make the brine. Add the jalapeño and Serrano peppers, white wine vinegar, sugar, and salt to a medium pot. Bring this to a boil on medium-high heat then a simmering boil for 10 minutes. Drain the peppers over a bowl reserving the vinegar pickling liquid for later.
When the peppers are cool enough to handle, slice them into ¼-inch pieces. In a large bowl, combine the peppers with the cauliflower florets, red pepper, carrots, celery, garlic, olive oil, celery seeds, and oregano.
Pack vegetable mixture into the clean containers/jars, then pour in the reserved vinegar pickling liquid over the vegetables, submerging them fully. Cover containers/jars with lid.
Put in refrigerator for 2-3 days so that all the ingredients and flavors from the vegetables, spices, oil and vinegar have a chance to mix and mellow. The giardiniera can be stored in the fridge for 2 weeks.
Grilled Steak with Red Wine Vinegar Giardiniera
This giardiniera is more of a salad than a relish. Serve with a grilled or pan seared ribeye steak, a toasted baguette and this spicy giardiniera.
INGREDIENTS
1/2 medium head cauliflower chopped into small florets
1/4th bunch of asparagus tops
2 medium stalks celery, thickly sliced
1 medium red bell pepper diced into 1-inch pieces
2 cups red wine vinegar
1 cup water
1 tablespoon plus 1 1/2 teaspoons coarse sea salt - adjust to taste
1 tablespoon sugar
2 dried bay leaves
1 teaspoon red pepper flakes
2 serrano peppers sliced into thin rounds
2 tablespoons extra-virgin olive oil
2 teaspoons fennel seeds
1 teaspoon dried oregano
METHOD
Put 2 cups red wine vinegar, water, sea salt adjusted to taste, sugar and bay leaves in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer, add the cauliflower and asparagus tops and simmer for 3 minutes. Add the celery, serrano and red bell pepper, and simmer until all the vegetables are crisp-tender, about 2 minutes more. Remove the saucepan from the heat.
Add red pepper flakes and stir to combine. Cover and let sit for 5 minutes. Meanwhile, place extra-virgin olive oil, fennel seeds, and dried oregano in a large bowl. Transfer 2 tablespoons of the liquid in the saucepan to the bowl and whisk until combined. Drain the vegetables, then add them to the brine. Toss well to combine. Let cool until room temperature, about 20 minutes.
Cover (or transfer to an airtight container) and refrigerate for at least 24 hours so that all the ingredients and flavors have a chance to mix and mellow. Toss again before serving. Serve cold or at room temperature. Drizzle baguette with extra olive oil and toast on grill, Slice and serve toasted baguette with butter and grilled steak.
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