How to Make Homemade Hot Giardiniera, My New Favorite Condiment

Categories: How To, Recipes

hotgiardiniera.jpg
Photo by jeffreyw
If you've never tried hot giardiniera (pronounced jar-dih-NAIR-uh), I urge you to immediately. I first fell in love with the condiment -- made with pickled vegetables and spices -- when I tried it on Pappa Geno's ridiculously delicious Wicked Philly. It even prompted me to pick up a jar and make my own (slightly/barely lighter) version of the cheese steak at home. Well, that jar has since been demolished and because I'm a bit of a if-I-can-find-the-ingredients-I-can-just-make-it-myself type of asshole, I've decided to make an at-home version of the Italian-American relish.

Filled with pickled carrots, cauliflower, zucchini, garlic, spices and hot peppers, this easy-to-do hot giardiniera makes the perfect briny and zesty companion to sandwiches, salads, pizzas, pastas, chili, tacos, hot dogs, chicken, steaks, seafood and more. What I'm saying is, outside of dessert, this stuff is pretty much good on anything. Add it to your next meal...and I dare you not to like it.

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Photo by Troy Fields
Homemade giardiniera at Pappa Geno's.
Here's the recipe:

Ingredients
yields 3-4 cups

  • 1 medium carrot, diced small
  • 1 small onion, diced small
  • 1 zucchini, diced small
  • 1 cup small cauliflower florets
  • 1 red bell pepper, diced small
  • 6 Serrano peppers, thinly sliced (add more for more heat)
  • 2 sweet banana peppers, diced small
  • 1/2 cup salt
  • 3 cloves garlic, minced
  • 2 tsp oregano
  • 1 tsp crushed red pepper
  • 1/2 tsp celery seeds
  • 1/4 cup white vinegar
  • 1/4 cup canola or grapeseed oil
  • 1/4 cup olive oil

    Directions

    Add prepared vegetables to a large bowl and sprinkle with salt. Mix until combined and add in enough water to completely cover. Cover the bowl with plastic wrap and refrigerate for at least 12 hours.

    Drain the vegetables from the brine and rinse to remove excess salt. In a large bowl, add the minced garlic, oregano and crushed red pepper. Stir in the vinegar and then slowly whisk in the oils.

    Add the reserved vegetables to the oil mixture and toss to combine. Cover the bowl and allow to marinate overnight and up to 48 hours before adding to jars. Alternatively, you can add the mixture to the jars to marinate immediately.

    The spicy, pickled vegetables will keep in the fridge for about two to three weeks and are
    delicious on anything and everything, especially the Wicked Philly.



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    7 comments
    buttman
    buttman

    overheard at Freddy's on 31st and Union:

    Detective: Yeah, gimme a beef juicy and trow some fuckin peppers on it.

    FattyFatBastard
    FattyFatBastard topcommenter

    Giardineira is indeed awesome, but it's so much easier to just go to Spec's and grab a bottle of it.

    gossamersixteen
    gossamersixteen topcommenter

    I'm so on this, as it will soon be on my homemade cheese steaks.. Pleased as punch to see no celery in it too..

    gossamersixteen
    gossamersixteen topcommenter

    @Caroline Evans This is one condiment I'll happily over do..

    brookeviggiano
    brookeviggiano

    yes! I don't like the texture the celery becomes

    gossamersixteen
    gossamersixteen topcommenter

    @brookeviggiano I know this will sound odd, but surely you'll understand.. Celery to me tastes like what scotch tape smells like, and the stringy bits aren't appetizing either.. It's fine in soup stock, the trinity etc, but unless it's cooked down I loathe it..

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