Making giardiniera

AZRP

Anyone that's ever had an Italian beef sandwich in the Chicago area has probably tasted giardiniera. I've tried for years to duplicate the condiment and finally had some success. First gather up a head of cauliflower, 2 stalks of celery, two medium carrots, and 10 serrano chilies. Dice everything up and put into a non reactive bowl. Add 1/2 cup of kosher salt and mix it through



Then add enough cold water to just cover the veggies. Cover with plastic wrap and refrigerate 24 hours.



Now put the veggies in a colander and rinse thoroughly.



Return the veggies to a clean bowl and add 6 oz of green olives that have been halved, 6 cloves of minced garlic, 1 TBS of dried oregano, and 1 tsp of celery seeds and mix well. Fill jars with the veggie mixture then add enough white vinegar to come up to halfway on the veggies. Fill the rest of the jar with canola oil(don't use olive oil) until the veggies are just covered. Cap the jar and give it a shake to mix the liquids. Refrigerate and try to wait 48 hour before using to let the flavors meld, I couldn't wait.



This stuff is fantastic with beef, great on pizzas and pastas, or on a salmon and giardiniera sandwich. -RP

berrygood

You really are a cook and not just a "Q-er" like me!

Mainegg

It still continues to amaze me at the foods that are considered maybe everyday by some of us around the country have never been heard of out side that area. I have been lucky enough to live up and down the east coast but other than flying through for business never had the opportunity to spend time out side of that. I have to say this is another new one for me LOL I will have to give it a try! I love olives and it is one of the few things Neil refuses to eat. and do not even think about black ones on pizza :( my favorite. If Leroy wins his lottery ticket and refuses it now that Judy is retired and just happens to give it to me... I will spend it traveling to egg fests and eating my way across the country (or maybe he will keep the money and get that jet and come up for lobsters and take me away with him :P )
P.S. I do have to say I did a double take at what it was... as a hooker you know..... then I sounded it out real slowwwww....

Carolina Q

Man, that makes even CAULIFLOWER look appetizing! Didn't think it possible! But that refrigerator pic? Mine hasn't looked like that since I bought it!!

Oh, and Julie... Neil's right about black olives on pizza.

Bacchus

Looks great Randy. I have been buying it from a local "Authentic Chicago" eatery up the road who has it shipped in from Chi-Town. Unfortunately I've been paying $8 for a 10oz container.
Love me some Chicago Beef Sammy's!

AZRP

Yeah Ron this stuff is super cheap to make and because the veggies are pickled they have a great snap. -RP

BENTE

i will be trying your methoud the next time i make some...


was it hot enough?

that was my problem last time. then i got some at eggtoberfest from the chicago place near the big chicken in atlanta. bacchus brought it to me, because i requested it... it was really good but i think it had too many olives.. your mix looks really good...

be prepared for the phone call when i make it again :laugh:

AZRP

With 10 serranos you won't be lacking heat, they are hotter than the jalapenos around here. -RP

FlaPoolman

I'm going to be trying that one soon. I love the "Large Marge" recipe for Italian beef but can't find the good stuff to top it.

AZRP

This will do it, I'm on my second batch, a couple of the gals in my office have been begging me for it. I made Italian beef last week and this makes it very authentic. -RP

AZRP

That's my beer fridge. -RP

tjv

looks good but sure can't pronounce it......tried couple times, maybe I need a beer or three.......t

Capt Frank

Did you forget the peppers?? :silly:
Just kidding, looks great

Capt Frank
Homosassa, FL

Little Steven

Randy,

Looks like the real thing. I would have thought the vegetables would have been blanched.

Steve

AZRP

Pickling the veggies is the key here, they stay very crisp. -RP

cookn biker

Randy, Thanks for the method. Looks like the real deal. Great pictourial also!

EggerFromIowa

Looks like something I'll need to try soon.

JLOCKHART29

Wow Randy that looks great! Really adds color as well to anything you put it on. Did you live up there for a while or just find it on a trip as I have never heard of it before.

Metalhead

that looks tasty. :cheer:

2Fategghead

Thanks I may give that a try. I know Cindy will love it. Tim

AZRP

I grew up in the suburbs of Chicago. -RP

bitslammer

Where does one purchase "Waffle Cut" carrots?????? Those look awesome because they would have better surface area for soaking up the goodness.

AZRP

I have a crinkle cut mandolin. -RP

EggerFromIowa

I was able to make this on the weekend. Sorry to say I forgot the olives :( BUT it was still delicious. Thanks for sharing.

Da Kine Green BBQ

YES!! I made some this past weekend - excellent on tri-tip sandwiches!!!

I used some carrot chips - on "manager's special" for 99 cents for a 1 pound bag.








Yummmm!

Rhino

Can it be canned and saved for a good amount of time?