WHAT IS GIARDINIERA RECIPES

Name: Giardiniera
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 10 pints.
Cuisine: Europe, Italian
Ingredients: 6 cups white vinegar; 3-1/2 cups sugar; 3 cups water; 4-1/2 teaspoons canning salt; 1 tablespoon dried oregano; 1 tablespoon fennel seed; 2 small heads cauliflower, broken into small florets (about 12 cups); 4 large carrots, sliced; 4 celery ribs, cut into 1/2-inch slices; 48 pearl onions, peeled and trimmed (about 1-1/4 pounds); 4 large sweet red peppers, cut into 1/2-inch strips; 4 serrano peppers, seeds removed and thinly sliced; 10 bay leaves; 20 whole peppercorns; 10 garlic cloves, thinly sliced

GIARDINIERA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Giardiniera Recipe: How to Make It - Taste of Home image

Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Total Time 01 hours 10 minutes

Prep Time 60 minutes

Cook Time 10 minutes

Yield 10 pints.

Number Of Ingredients 15

Ingredients

6 cups white vinegar
3-1/2 cups sugar
3 cups water
4-1/2 teaspoons canning salt
1 tablespoon dried oregano
1 tablespoon fennel seed
2 small heads cauliflower, broken into small florets (about 12 cups)
4 large carrots, sliced
4 celery ribs, cut into 1/2-inch slices
48 pearl onions, peeled and trimmed (about 1-1/4 pounds)
4 large sweet red peppers, cut into 1/2-inch strips
4 serrano peppers, seeds removed and thinly sliced
10 bay leaves
20 whole peppercorns
10 garlic cloves, thinly sliced

Steps:

In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 323mg sodium, CarbohydrateContent 16g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

HOMEMADE HOT GIARDINIERA RECIPE | JEFF MAURO | FOOD NET…

Homemade Hot Giardiniera Recipe | Jeff Mauro | Food Net… 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.

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GIARDINIERA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Calories 74 calories per serving

In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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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.

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