Chicago Style Hot Giardiniera


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Chicago Style Hot Giardiniera
Recipe by: Randy Pollak
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 30 minutes
Passive Time 72 hours 0 minutes
Servings
Ingredients
Prep Time 30 minutes
Passive Time 72 hours 0 minutes
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. 1. Place first 7 ingredients in a large glass or non-reactive bowl. Add salt to water and stir to dissolve; then pour over vegetables in bowl. Cover with plastic wrap and refrigerate for 24 hours.
    Chicago Style Hot Giardineira
  2. 2. Drain and rinse (3 times) vegetables. Add olives. Add remaining ingredients to a separate bowl and mix well to combine. Pour over vegetables, cover, and allow to marinate for 2 days before using.
Recipe Notes

Per Serving (excluding unknown items): 28 Calories; 3g Fat (88.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 332mg Sodium.

Notes: Since this condiment cannot be canned by traditional methods, pour into pint bottles and seal airtight with caps. Refrigerate and use within a few months.

I like using the Goya salad olives because they are already sliced and very good quality.

This recipe is for a mild giardiniera. I like it medium hot using 12 serranos and 2 tablespoons of crushed red pepper. You can adjust the heat to your own liking!

Serving Ideas: Use on sandwiches. Awesome on Chicago beef or cubans. Use on pizza too!

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