How to make Giardiniera
– The ULTIMATE pickled vegetable relish, its flavor and versatility will astound you! Not just for hot dogs and muffuletta sandwiches, add this giardinera to your burgers, nachos, pizzas, pasta salads and anything else your heart desires!
INGREDIENTS
– 1/2 head cauliflower, chopped into small florets
– 10 ribs celery , diced
– 5 carrots , diced
– 2 large red bell peppers , seeded and chopped
– 1 cup sliced green pitted olives
– 4 serrano peppers (or more according to heat preference) , sliced
Spices for EACH pint jar:
– 1/2 teaspoon dried oregano
– 1/2 teaspoon coriander seeds
– 1/4 teaspoon yellow mustard seeds
– 1/4 teaspoon fennel seeds
– 1/4 teaspoon black peppercorns
– 1/4 teaspoon red chili flakes (optional, for hot giardiniera)
– 1/8 teaspoon celery seeds
– 1 bay leaf
– 1 clove garlic, cut in half
– 1 tablespoon extra virgin olive oil
For the Brine:
– 4 cups white wine vinegar
– 4 cups water
– 2 tablespoons kosher salt
INSTRUCTIONS
– Place the chopped veggies a large non-reactive pot or bowl. Pour 1/4 cup kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.
– To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (I like to make some jars hot and some mild by adding/omitting the red chili flakes).
– Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can. Place the garlic each jar.
– To make the brine: Bring the water, vinegar and salt to a boil. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Pour the olive oil over the top. Wipe the rims with a wet paper towel and seal the jars.
– If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge. The flavor only gets better with time so wait at least 2-3 days before eating it. Will keep refrigerated for 2 weeks.
– If you’re canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.
– If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for at least a year.
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