Homemade Hot Giardiniera

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it was great..being from chicago now living in las vegas i made people visiting bring me some from chicago...but now i make my own..hey jeff what about the green olives....gotta have them in there..

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Wonderful condiment to any dish. I cut my pieces a little bit larger and add more serranos and cauliflower instead of red pepper. Be sure to thoroughly wash the brine before putting the ingredients in the oil or else it will turn out very salty.

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Two words: AWE. SOME!!!!! I haven't even let it sit in the oil more than a few hours and it is already amazing! If I weren't serving this at a small party tomorrow, I would add the full 8 serranos, because the heat is only barely there. It is somewhat salty and I could see how it might get overly salty if you don't rinse it well enough. Mine is perfect! I let my husband taste it tonight and he asked for a bowl-full! I can't wait to serve this to my guests tomorrow night. Thanks for a great recipe!

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Delicious! Delicious! I am 100% Italian and NEVER liked giardiniera because generally it has big chunks of cauliflower, carrots, etc. The combination of finely chopped vegetables with the seasonings make it superb! We have been putting it on a number of different sandwich types, but just this morning, my husband put some in a small fry pan with a bit of the oil and added some eggs and made it into an omelet. Before folding the omelet, he added some freshly grated parmesan cheese. Delicious! I plan to always have some jars on hand in the refrigerator. Love it!

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This has amazing flavor - but I agree it was almost gaggingly salty! But I will definately make again, but cut the salt somewhat and rinse veggies longer.

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This stuff is AMAZING! I'm a chef, foodie and big time eater and I LOVE this recipe. It's salty and spicy and crunchy. The perfect accompaniment to almost everything; salads, sammies, pasta, pita chips, your fork. I keep a few jars in my fridge at all times. It also makes an excellent host/hostess gift for bbqs!!

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Tasty and I would have never thought this would be good. We love this and make it often. I did have to cut the salt a bit for my taste but for hubby it was fine the way it is.

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Way too salty! And not nearly hot enough. I love Jeff but I will not be making this recipe again.

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Having relocated to Vermont after being born and raised in Chicago, Chicago style giardiniera has become a wicked craving for me. This is a good recipe. When I first made it, the salt was overwhelming, but the key is to really let this mellow. After a good rinse and a week in the mason jar this was some of the best I've had. I've been averaging about a half a jar a day which will only increase with BBQ season on the horizon.

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I used 8 Serranos & Wow that's hot! I used canning salt, and maybe that is why it is so salty because of the fine grains. I will use less salt the next time I make this. However, this is very tasty and can't wait to use on everything. Thanks Jeff once again!