There are four giaediniera recipes below, each slightly different. IL PRIMO a brand name giardiniera, adds habanero peppers after the salt bath for extra heat. You can also substitute canned and pickled Serrano or jalapeno peppers, just add them chopped AFTER the salt water bath. Look in the recipe category for some other favorite recipes.#1
INGREDIENTS
# 1 red sweet pepper, diced into tiny pieces
# 1/2 green sweet pepper, diced into tiny pieces
# 2 bunches of long green onions, finely chopped
# 3 cauliflower florets, cut into very tiny pieces
# 3 large cloves of garlic, finely chopped
# 15 jalapeno peppers, cut into little pieces
# 20 Manzanella olives, sliced in half
# 2 plum tomatoes. Diced into small pieces
# 2 stalks of celery, chopped
# 2 carrots, slices into small julienne pieces
# 1 and 1/2 cups of extra virgin olive oil
# 1 and 1/2 cups of cider vinegar
# 1 Tbls of salt
# 1 Tbls of freshly ground black pepper
# 2 17oz air-seal square glass jars
PREPARATION
# Simply mix all the vegetable together in a large bowl.
# Season with salt and pepper.
# Place the vegetable mixture in the two jars.
# Add equal portions of oil and vinegar to both completely covering the vegetable.
# Tightly seal the jar and refrigerate for at least two days before using.
# The giardiniera should last refrigerated around 2 weeks.
NOTE: The texture of the vegetables are still crisp after being cured. If you are looking to make a giardiniera like you find in a jar then just add one cup of salt water to the vegetables and let them soak for 12 hours in the fridge, rinse them thoroughly, then jar them. Or you can par boil the veggies (very quickly or they turn mussy) before jarring them. Either way should work.
#2
Ingredients
* 2 green bell peppers, diced
* 2 red bell peppers, diced
* 8 fresh jalapeno peppers, sliced
* 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
*
* 2 cloves garlic, finely chopped
* 1 tablespoon dried oregano
* 1 teaspoon red pepper flakes
* 1/2 teaspoon black pepper
* 1 (5 ounce) jar pimento-stuffed green olives, chopped
* 1 cup white vinegar
* 1 cup olive oil
Directions
1. Place into a bowl the green and red peppers, jalapenos, 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.
2. The next day, drain salty water, and rinse vegetables well. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
#3 by Jeff Mauro
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
Directions
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.
NOTE: The salt bath gives the vegetables a slight salty taste. Rinse very well. Vary the salt amount in the bath to your taste. If you add prepared olives, add them after the salt water bath is over. Fennel (sliced very thin) is another vegetable that can be added, as done by some roast beef places. The addition of a diced tomato and diced salad olives works well with this recipe.
#4 by Jeff Mauro - original from "Network Star" show/episode
Ingredients
- 1 cup diced carrots
- 1/4 cup diced celery
- 4 serrano chiles, sliced into rounds
- 1 cup small cauliflower florets
- 1 tablespoon minced garlic
- 1/2 cup julienned red bell peppers
- 1/4 cup white wine vinegar
- 3 tablespoons salt
- 2 1/2 cups canola oil
- 1/2 cup extra-virgin olive oil
In a small pot, add the carrots, celery, chiles, cauliflower, garlic, bell peppers and vinegar and cover with water. Season with the salt and bring to a light simmer. Bring to a boil and simmer for 15 minutes; the vegetables should still be crisp and bright. Drain and cool in the refrigerator for at least 1 hour. Add the oils to the vegetables and store in an air-tight container for up to 2 weeks in the refrigerator.
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