Photo: Homemade Hot Giardiniera Recipe
Ingredients
- 1/4 cup table salt
- 1 cup small-diced carrots
- 1 cup tiny cauliflower florets
- 4 to 8 serrano peppers, sliced (depending on heat level desired)
- 2 cloves garlic, minced
- 1 stalk celery, diced small
- 1 red bell pepper, diced small
- 2 cups canola oil
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
Directions
Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
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By Anya_K
Holland, PA
on March 27, 2013
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Disaster. much salt too. do not recommend.
By shelligo
on February 25, 2013
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Fantastic. I didn't find it too salty. Great on sandwiches and hot dogs. I actually pureed some with onion and added it to my meatball recipe. It was delicious!
By tmat1
on February 19, 2013
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I love Giardiniera - can't keep enough of it in the fridge. I decided to make this, to see how it tastes freshly made, compared to the store bought ones. This is really good. Just like others have mentioned, the salt is way too much, so will cut down on the salt in the brine next time. Aside from that, I like heat, so I used 10 peppers, and its perfect. I also like being able to adjust the amount of the veggies. Oh by the way, aside from the salt, I used the measurements as a guide line - this is one of those recipes that can't be messed up.
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