Free Recipe Giardinera
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Giardinera Recipe
1 sm Head cauliflower
2 md Red peppers
1 md Yellow pepper
2 Ribs celery
3 sm Pickling cucumbers
1 lb Carrots (baby carrots are
-especially nice)
2 sm Japanese eggplants (up to 3)
3 c White-wine or rice vinegar
2-1/2 c Water
4 tb Sea salt or Kosher salt
4 Cloves garlic
2 sm Chile pods [you be the
-judge] (up to 3)
12 Peppercorns
8 lg Sprigs fresh dill
Olive oil to top off
Giardinera Preparation
Some time ago, there were some queries about Giardinera, a hot relish used here in Chicagoland on Italian beef sandwiches, and much missed by transplanted Chicagoans. I don”t remember seeing many recipes posted in response, I could be wrong. In any case, here”s a recipe copied from Fine Cooking No. 2 (a plug and a caveat: thanks to my husband, I”m a charter subscriber to this fine publication from the Taunton Press-everything they do is good, as far as I”m concerned. But I haven”t made this recipe). Credit: Jeanne Quan, Fine Cooking No. 2 (April/May 1994): 27 You may vary the selection and proportions of the vegetables. Method: Thoroughly clean and trim the vegetables, removing all blemishes, seeds, ribs from inside the peppers, and tough stems. Cut the vegetables into uniform sizes: 2 in. pieces, and baby carrots can be left whole. Blanch the eggplant for 1 min. in boiling salted water. Pack all vegetables snugly into a clean glass jar with a clamp lid. In a glass or ceramic bowl, mix the vinegar, water, salt, and seasonings. Pour the mixture over the vegetables to completely submerge them. Make more pickling liquid if necessary. Top off with a 1/2 in. layer of olive oil. Store in a cool pantry for two weeks before eating. Posted to CHILE-HEADS DIGEST V3 #229 by margo@merle.acns.nwu.edu (Margo Hobbs Thompson) on Feb 1, 1997.
Cooking Temperature:
Recipe Serves: 3
How Do You Cook Giardinera?
If you know a better Giardinera Recipe please comment below.