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.
P.S. It was so good I ate it straight from the jar.
Here’s how we make homemade giardiniera (4:42)
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.
Crunchy, spicy, pickled vegetables. Great on grilled food, sandwiches, and more!
- 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
- 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
- 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
- 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