Chicago Giardiniera

Description

Giardiniera is a relish-like mixture of pickled vegetables that is a staple of Chicago cuisine. Italian immigrants to Chicago brought the tradition of making Giardiniera, which was used in Italy as a means to preserve fresh vegetables from the garden. Chicago Giardiniera is similar to its counterpart in Italy, although the Italian-American variety is typically spicier, more finely chopped, and uses vinegar in the preparation. In addition, where the Italian version is typically served as a stand-alone antipasti, the Italian-American/Chicago version is used as a condiment, most commonly for Italian beef sandwiches, as well as pizza.

(Source: Tasting Table)

Ingredients

(Makes 1 large jar)

• 1 cup chopped cauliflower

• 1 cup diced bell pepper

• 1 cup sliced carrots

• 1 cup sliced celery

• 1 serrano pepper, sliced

• 2 cloves garlic, halved

• 1½ cups white vinegar

• 1½ cups water

• 1 tbsp salt

• 1 bay leaf

• 1 tsp fennel seeds

• 1 tsp dried oregano

• 3 cups olive oil + more as needed

Preparation

In a small pot, add the vinegar, water, salt, bay leaf, fennel seeds & oregano. Bring to a boil, the. turn off the heat. Place the cauliflower, bell pepper, carrot, celery, serrano & garlic in a heat-proof container and pour the brine over. Cover and let the vegetables sit in the refrigerator for 12 hours.

Drain the vegetables from the brine and place in a large glass jar. Add the oil until it fills to the top of the jar. Refrigerate for a few days before consuming.

Notes

• You can add more or less serrano or jalapeno peppers based on your spice preference.