I have been living in Chicago for many years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois
Chicago-Style Hot Giardiniera
Peppers (Hot)
Chicago-Style Hot Giardiniera
Prep Time
30 min
Yield
8 cups
Ingredients
- 1 small head cauliflower, broken into small florets (about 5 cups)
- 2 celery ribs, chopped
- 1 medium carrot, chopped
- 4 jalapeno peppers, sliced
- 4 serrano peppers, sliced
- 1/2 cup salt
- 1 cup white vinegar
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon crushed red pepper flakes
- 1 cup canola oil
- 1 jar (10 ounces) small pimiento-stuffed olives, drained
Directions
- In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight.
- Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend.
- Transfer mixture to jars. Cover and refrigerate up to 3 weeks.
Nutrition Facts
1/4 cup: 80 calories, 8g fat (1g saturated fat), 0 cholesterol, 174mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein.
Loading Popular in the Community
Loading Reviews
