I’ve been making Giardiniera for years and it’s always a hit with family and friends. This recipe is easy to follow and makes a delicious, tangy dish that’s perfect for any occasion.
- 4 cups distilled white vinegar
- 2 cups sugar
- 2 cups water
- 1 tablespoon pickling salt (see recipe note)
- 1 tablespoon fennel seed
- 1 teaspoon celery seed
- 1 teaspoon crushed red pepper flakes
- 6 dried or fresh bay leaves
- 6 cloves garlic, halved
- 18 black peppercorns
- 1 medium cauliflower (20 ounces), cut into bite sized florets
- 3 medium carrots (10 ounces), peeled and cut into 1/4 inch coins or half moons
- 2 medium red bell peppers (10 ounces), cored and cut into 1×1/4 inch pieces
- 4 ribs celery (6 ounces), cut into 1/4 inch pieces
- 4 jalapeños (3 ounces), seeded and cut into 1/4
- In a large pot, combine the vinegar, sugar, water, pickling salt, fennel seed, celery seed and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally.
- Add the bay leaves, garlic cloves and black peppercorns. Lower the heat to medium and simmer for 5 minutes.
- Add the cauliflower florets and carrots pieces and cook for 2 minutes until crisp-tender.
- Remove from the heat and let cool slightly before adding the bell peppers, celery and jalapeño peppers.
- Serving size: 1/2 cup
- Calories: 25
- Fat: 0 g
- Saturated fat: 0 g
- Unsaturated fat: 0 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 290 mg
- Carbohydrates: 6 g
- Fiber: 2 g
- Sugar 4g
What is giardiniera sauce made of?
Giardiniera sauce is typically made of pickled vegetables in vinegar or oil, such as carrots, celery, fennel, and peppers. The Marconi brand giardiniera also includes cucumbers, cauliflower, and olives.
Why is giardiniera a chicago thing?
Giardiniera is a common condiment offered for Italian beef sandwiches in Chicago because it migrated from Italy to Chicago with Italian immigrants during the mid-19th century. Giardiniera is typically made with a variety of chopped vegetables, such as peppers, carrots, celery, and onions, pickled in vinegar or oil.
While giardiniera can be found in other regions of the United States (and indeed, around the world), it is most commonly associated with Chicago. This is likely due to the large number of Italian immigrants who settled in the city during the 19th century – bringing their food traditions with them. Today, giardiniera add a flavorful punch to many popular dishes in Chicago – from hot dogs and pizzas to salads and pasta salads.
What do you eat giardiniera with?
There is no one answer to this question since giardiniera is a versatile condiment that can be used in many different ways. Some common examples include eating it with pasta or pizza, or using it as a topping on salads. However, really any food can be enhanced with the addition of giardiniera, so feel free to get creative and experiment!
Giardiniera can add zest to almost any dish- from sandwiches and wraps to omelets and stews. If you’re feeling adventurous, try incorporating giardiniera into your favorite recipe for an extra pop of flavor.
Why is giardiniera so spicy?
There are a few reasons why giardiniera can be spicy. The type of peppers used can play a role in how spicy the final product is. If hotter peppers like jalapeños are used, the giardiniera will be spicier. Additionally, the longer the vegetables are pickled, the more spice from the peppers will seep into the mix. Some recipes call for pickling the vegetables for weeks or even months to achieve a very spicy flavor.