Hot peppers? We call it giardiniera
It’s crunchy. It’s spicy. It’s irresistible.
From the Land of Lincoln, I bring you one of my all-time favorite condiments: Giardiniera.
Great on grilled food or straight out of the jar. Just in time for your first BBQ of the season.
Enjoy,
Lenny
P.S. It was so good I ate it straight from the jar.
We made jars of giardiniera as take-home gifts for our wedding guests!
Here’s how we make homemade giardiniera (4:42)
Recipe
Giardiniera
Crunchy, spicy, pickled vegetables. Great on grilled food, sandwiches, and more!
Ingredients:
- cauliflower - one head
- sweet peppers - 2 cups (seeded) chopped
- carrots - 2 cups chopped
- celery - 2 cups chopped
- serrano peppers - 4-8 seeded (depending on spice preference)
- garlic - 3 cloves (minced)
- salt - 1/2 cup
- white vinegar - 1 cup
- olive oil - 1 cup
- oregano - 1 Tbsp.
- crushed red pepper - 1-3 tsp. (depending on spice preference)
- black pepper - 1 tsp.
- pimento olives - 1/2 cup chopped
Instructions:
PREP
- Wash and chop all of your ingredients
– Cauliflower should be in tiny florets
– Carrots can be in medallions or chopped
– Sweet peppers and serrano peppers should be seeded and chopped finely
– Celery should be diced - Mince your garlic
SOAK
- Dissolve 1/2 cup salt in a non-reactive bowl filled with water
- Add all of your chopped vegetables and garlic
- Make sure the salt water covers the mixture
- Cover and leave in your fridge overnight
CURE
- Drain and rinse your vegetables twice
- Whisk the oil, vinegar, and spices in a bowl
- Add the vegetable mixture
- Add the olives
- Mix until evenly coated
- Distribute into mason jars
- Cover each jar and leave in the fridge for at least 48 hours
Useful tips for Giardiniera
Chopping all the vegetables is the toughest part of this recipe. I’m calling it a Vitamix recipe because you can save time by using it to chop the vegetables.
Do you cook the mix before storing on a shelf
Nope! Just as the recipe says! 🙂
Hi!
I just made your recipe and finished it off this morning! I took just a tiny bite and l can tell already that after marinating for a couple of days it will be fantastic.
I am lucky to have a huge vegetable garden so l made it with purple cauliflower and even though your recipe did not call for it l had lots of broccoli growing so what the hell, it went in as well. Maybe not authentic but it should still be delicious.
I discovered you on you tube and then signed up for your weekly newsletter which l love. Much more info than on you tube, but they’re both great.
I bought my first Vitamix around 25 years ago direct from the factory before it was even cool to do smoothies and green juices and whatever else is all the rage now.
I am almost hoping this baby is going to give out on me so l can buy a newer one, through your affiliate link of course, but it is still going strong. I love the look of the newer ones and the different sizes of containers you can get. I keep on saying to it o.k. 25 years is enough already. You even out lasted my marriage! Please break down! But it doesn’t listen..
Sorry to ramble so much but l love your recipe and everything else you two do!
Would love to watch this using the VM. Thanks.
This looks fantastic , Lenny. Can’t wait to make a batch!
Any idea how long you can store this in the fridge? Thanks..
Hi John,
You can go up to 4 weeks in the fridge with this stuff, but you’ll eat it all way before that 🙂