Homemade Chicago-Style Giardiniera Recipe (Hot Giardiniera)
User Reviews
5
Homemade Chicago-Style Giardiniera Recipe (Hot Giardiniera)
Description
This Homemade Chicago-Style Giardiniera Recipe creates a spicy pickled vegetable condiment made from chopped cauliflower, hot jalapeno and Serrano peppers, carrot, celery, and green olives. The vegetables are first salt-brined in cold water for 12 to 24 hours to draw out moisture and crisp the vegetables.
After rinsing, the vegetables are combined with a marinade of extra virgin olive oil, vinegar (or water as an alternative), minced garlic, dried oregano, celery seed, crushed red pepper flakes, and ground black pepper. The mixture is jarred ensuring all vegetables are submerged in the oil and marinade.
This spicy, tangy giardiniera is refrigerated for at least two days to meld flavors and soften the vegetables slightly. The final product offers a crunchy, piquant condiment popular in Chicago for adding heat and acidity to sandwiches and dishes. Substituting bell peppers is possible for a milder version. Vinegar prolongs shelf life but may be omitted for authenticity.
Ingredients
- 1 cup cauliflower chopped (about 1/4 head of cauliflower, florets
- 5 jalapeno pepper diced (use bell peppers for mild giardiniera
- 5 Serrano peppers diced (or use sport peppers - optional, for hot giardiniera)
- 1 carrot diced, medium
- 2 celery diced, stalks
- 1/2 cup salt
- 1 cup olive oil (extra virgin is best, though you can use vegetable oil)
- 1 cup vinegar (or use water, like many Chicago giardiniera brands - see the Recipe Notes)
- 4 cloves garlic minced
- 2 teaspoons oregano dried
- 1/2 teaspoon celery seed
- 1 tablespoon crushed red pepper (or to taste)
- black pepper to taste, ground
- 1/2 cup green olives chopped
Instructions
- To a large bowl, add peppers with cauliflower, peppers, carrots and celery. Sprinkle with salt. Cover with cold water and refrigerate at least 12 hours, covered. I often brine for 24 hours.
- Drain and rinse away the brine. Set aside.
- In a separate bowl, add garlic, oregano, celery seed, crushed red pepper flakes and ground pepper to taste. Add oil and vinegar (or water) and whisk to combine.
- Add to your vegetable mixture.
- Add chopped olives and mix well.
- Place it all into jars, ensuring the vegetables are covered with your oil mixture.
- Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.
Notes
- The recipe yields about 1.5 quarts of giardiniera.
- Traditional Chicago giardiniera often omits vinegar, using only oil or oil with water; vinegar increases shelf life due to its preservative properties.
- Use bell peppers instead of jalapeno or Serrano peppers for a milder version of giardiniera.
- Refrigerate giardiniera for at least two days before consuming; flavor improves over a week and can last 2-3 weeks stored properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Calories | 20kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2413mg | 101% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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