HOMEMADE GIARDINIERA RECIPES

Name: Homemade Hot Giardiniera
Prep time: 20 min
Total time: 16 h 20 min
Yield: 3 to 4 cups
Ingredients: 1/4 cup table salt; 1 cup small-diced carrots; 1 cup tiny cauliflower florets; 4 to 8 serrano peppers, sliced (depending on heat level desired); 2 cloves garlic, minced; 1 stalk celery, diced small; 1 red bell pepper, diced small; 2 cups canola oil; 1 tablespoon dried oregano; 1/2 teaspoon freshly ground black pepper

HOMEMADE HOT GIARDINIERA RECIPE | JEFF MAURO | FOOD NETWORK

Homemade Hot Giardiniera Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Total Time 16 hours 20 minutes

Prep Time 20 minutes

Yield 3 to 4 cups

Number Of Ingredients 10

Ingredients

1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Steps:

Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.

GIARDINIERA RECIPE - FOOD.COM

Giardiniera Recipe - Food.com image

Italian giardiniera is also called "sotto aceti", which means "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads. Milder varieties of giardiniera are used for the olive salad in the Muffuletta sandwich. Try on you next sub-type sandwich for a change of pace. Recipe by Donald Link. Note: 2 tablespoons sugar makes for a slightly sweet bite. If you like less sweet and more sour, cut to 1 tablespoon.

Total Time 48 hours 20 minutes

Prep Time 20 minutes

Cook Time 48 hours

Yield 1 quart approx

Number Of Ingredients 15

Ingredients

1 1/2 cups cauliflower florets
1 small carrot, chopped into 1/8-inch pieces
1/2 small onion, chopped into 1/8-inch pieces
2 garlic cloves, smashed
2 celery ribs, chopped into 1/2-inch pieces
1/2 cup pimento-stuffed green olives, roughly chopped
1/4 cup pepperoncini pepper
1 cup white vinegar
1/4 cup olive oil
2 tablespoons salt
2 tablespoons sugar (I prefer 1 tablespoon)
1/8 teaspoon red pepper flakes (can sub 1 fresh chopped hot pepper)
1/8 teaspoon oregano
1 bay leaf
5 teaspoons black peppercorns

Steps:

Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.

Nutrition Facts : Calories 766, FatContent 55.3, SaturatedFatContent 7.8, CholesterolContent 0, SodiumContent 14517, CarbohydrateContent 59, FiberContent 10.8, SugarContent 35.8, ProteinContent 6.7

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