Chicago Style Giardiniera
This Chicago Style Giardiniera is packed with pickled veggies. It's the perfect combo of tangy, spicy, and slightly sour flavors that can liven up so many dishes.
Ingredients
- 1 cup cauliflower florets, chopped
- 1/2 cup carrot, sliced
- 1/2 cup celery, sliced
- 1/2 cup green bell pepper, sliced
- 2 jalapeno peppers, diced
- 4 cloves garlic, minced
- 1/2 cup kosher salt
- 2 tsp dried oregano
- 2 tsp black pepper
- 1 tsp celery seeds
- 1 cup white wine vinegar
- 1 cup olive oil
Instructions
- In a large bowl, combine the cauliflower, carrots, celery, green bell pepper, garlic and salt. Toss to coat the vegetables evenly with salt, and let sit for 12 to 24 hours.
- Drain the vegetables and rinse them thoroughly under cold running water to remove excess salt. Drain well and pat dry.
- In a separate bowl, combine white wine vinegar, olive oil, celery seeds, oregano and black pepper. Stir in the vegetables until well coated.
- Transfer the giardiniera to a clean glass jar with a tight-fitting lid. Close and refrigerate for at least 24 hours before serving.
Notes
How to Make a Quick Giardiniera if You're Short On Time
If you're short on time and want to make a quick giardiniera, here are some simple instructions. In a large pot, bring a quart of water to a boil. Add the chopped vegetables (except for the garlic) to the boiling water and cook for 2-3 minutes, or until they are slightly tender. Drain the vegetables and transfer them to a large mixing bowl. In a separate bowl, whisk together the rest of the ingredients. Pour the pickling liquid over the vegetables and toss to coat evenly. Cover the bowl with a lid or plastic wrap and let it sit at room temperature for at least 30 minutes. After 30 minutes, the giardiniera is ready to use.
If you're short on time and want to make a quick giardiniera, here are some simple instructions. In a large pot, bring a quart of water to a boil. Add the chopped vegetables (except for the garlic) to the boiling water and cook for 2-3 minutes, or until they are slightly tender. Drain the vegetables and transfer them to a large mixing bowl. In a separate bowl, whisk together the rest of the ingredients. Pour the pickling liquid over the vegetables and toss to coat evenly. Cover the bowl with a lid or plastic wrap and let it sit at room temperature for at least 30 minutes. After 30 minutes, the giardiniera is ready to use.
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