Homemade Hot Giardiniera

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Love love love this recipe! I made it with jalepenos because serranos were not available at my market the day I shopped for the ingredients but it was still perfect! I have eaten this lovely Giardiniera on Italian beef sandwiches, tomatoes, and chicken and it goes where ever you'd like to put it! So so good!

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The best! I use this on my sliced tomatoes along with Ranch dressing, too.

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It was sooo good. I used 7 peppers and it was ok on the heat level. Next time I am going to add about 3 or 4 more peppers and green olives. I think it will give it more of a tang and zip behind it. But overall love, love, love it.!!!!!!!!!!

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Just make a batch of this and you will be a believer!

WOW!

I basically used a 1 cup of water 1 TB of kosher salt ratio and it was NOT too salty even after 24 hours of brining -I did rinse the veggies really thouroughly though.

Even after only 8 hours in the oil/oregano/pepper mixture, it tasted delish!

The only thing I changed was to add 1 chopped green tomato -for some reason it just sounded like it would go really well with the other veggies and it did!, I added 1 heaping TB of capers into the oil-if it had been overly salty I wouldn't have done that, and I added 1 TB of red wine vinegar into the oil for the tiniest hint of that tang. I didn't want to take too much away from the overall wickedly delicious vibe of the oil marinade.

I am totally convinced that the recipe made exactly as described here will be excellent. I just included the very minor changes I made in case someone might like to try it that way.

SO SO GOOD! And props to Jeff on his new show!! =]

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i love this EASY recipe...i also added chopped green olives to it ! this will be the 2nd time making it and i LOVE it ...so EASY ! so glad you won Jeff !! . .keep the GREAT & easy recipes coming !!!!

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The best recipe for an old favorite. I use this on everything from sandwiches to a side for a picnic or cook out. I did use kosher salt and not that much of it, but that was my preference. MY FAMILY LOVED IT!!!!!!

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We love this stuff!!! Today we are making our fourth batch. We can't seem to keep it in the house. My boys and my husband and I use it on everything! Keep up the good work Chef Jeff!

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I liked it a lot. YES it is a bit salty... HOWEVER, if you make it as written, it is meant to be a condiment ~ another layer of the sandwich. So the salt level WORKS when you have the meat plus two pieces of bread. As a bite, it absolutely works. I did use kosher salt as we do not have table salt in the house, and I believe kosher salt is less salty? But heck - it's still salt!

i might make it again and adjust it (less time in the brine etc.. if i want to eat it straight, like a side dish.

This is a good dish and I'm glad to have the recipe.

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Having this recipe is a dream come true. I was trying to recreate the taste of a good old Chicago Italian Beef or Sausage sandwich at home, but store-bought giardiniera was gross and actually ruining the sandwich. I altered the recipe by putting in 1/3 cup of white vinegar and threw in a few chopped green olives. I guarantee this is the taste you'd get at any good beef stand here in town. Thanks, Jeff, and good luck.

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Perfect ! ( From a former Chicago resident . Doesn't get any better or fresher than this.