If you are from Chicago you know giardiniera. We put it on Italian beef sandwiches, brats, sausages, French dips, pastas, pizzas and use it to spice up fish. I even put it in our eggs in the morning. It is the one stop, spicy shop condiment. If you don’t live in Chicago you may have been missing out… until now that is.
We usually buy our giard from Fiore’s Deli in our neighborhood. The giardiniera is really inexpensive to buy there, I am mildly obsessed with it. Their pepper and egg sandwich is also drool worthy and the employees are fantastic and funny. I heart this place BIG TIME, if you can’t tell. Still, we wanted to try to make our own giard at home, fully aware that if it turned out bad we would be stuck consuming jar upon jar of this stuff for months. Thankfully it turned out great!
I cannot tell you how many servings this makes because that depends on you and how much you use. I will tell you that this made about 5 (12-16oz) jars. I reused old jam and spaghetti sauce jars plus a couple of mason jars that were previously from Fiore’s giardinera.
Here is the recipe we used:
Note: We like it spicy so we added extra peppers. YUM!
2 large green bell peppers, diced
2 large red bell peppers, diced
8 fresh jalapeño peppers, sliced
- 8 serrano peppers, diced
- 1 celery stalk, diced*
1 medium carrot, diced
1 small onion, chopped
1/2 cup fresh cauliflower florets*
1/2 cup salt
water to cover
1 teaspoon red pepper flakes
1 tablespoon dried oregano
2 cloves garlic, finely chopped**
- 1 1/4 cup olive oil***
- 1 1/4 cup white vinegar***
*We added an extra celery stalk and an additional 1/2 cup of cauliflower. I love my veggies!
**Instead of chopping the garlic we smashed whole, small cloves and placed one in the bottom of each of the jars.
***We added an extra 1/2 cup olive oil and vinegar to our giard because we use the spicy oil mixture for other recipes daily. I told you we love this stuff.
- Place into a bowl the green and red peppers, jalapeños, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
- The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic (if you decide to follow the original recipe), oregano, red pepper flakes, and black pepper. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before canning and using.
How did we remove labels and sterilize the jars for the canning process?
To remove the labels I placed the old jars into a large pot of cold water and brought this to a boil. I let it bowl for about ten minutes. I turned off the heat and let it sit just enough until I was able to handle the jars. One by one I took them out and the labels just slid right off. I used dish soap to remove the “gunk” left on some of them.
To sterilize we placed the jars, standing up on a cookie sheet and baked at 350 degrees for 15 minutes. I did the same with the lids, making sure that the top of the lids were face down on the cookie sheet.
TA DA! All done and delicious! Now let’s eat!!!
The More You Know:
Did you know that you can regrow food from your scraps? You can! Place the root of celery, lettuce, green onion in water and place near sunlight. Pictured is our “window foods”. We have regrown that onion three times now from the same bulbs. As you can see this batch did not get as much sun. Sad onions, but look at that lettuce go! Give it a try.