Dana's Giardiniera Making, Round 1

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My First Attempt at Making Giardiniera!

By Dana Roeske 

This was my first try at making fresh Giardiniera. I found the Paupered Chef’s recipe online and wanted to try it. Although winter isn’t the best time to make things with fresh vegetables, I thought I’d give it a go. They use a lot of red peppers and most of the Giard we have eaten is green! I also wanted to try variations of the oil & vinegar combo. I purchased organic veggies, just because I thought they might be better tasting, especially this time of year.

I’m sure it would have been much easier with a food processor, but since I wasn’t making a huge batch, I thought I would chop the veggies by hand. My knife skills are not that great, so it took a while and my veggies are not completely uniform in size, what-evs...

I used the Paupered Chef’s recipe with a few modifications, and I doubled it.

Ingredient List

12 serrano peppers, thinly sliced
4 red bell peppers
3 celery ribs, thinly sliced
2 carrots, diced
1/2 head cauliflower, stems removed and florets (I broke them apart with my hands)
1 cup salt
6 cloves garlic
4 1/2 teaspoons dried oregano
3 teaspoon red pepper flakes
1 teaspoon celery seeds
black pepper
2 cups white vinegar
2 cups Canola oil

Directions and What Not

Day Before: Chop all veggies and mix in a bowl. Mix in the salt and add enough water to cover the veggies. Cover with plastic wrap and put in the fridge overnight.

The next day:

  1. Rinse the veggies well and drain.
  2. Spoon the veggies into jars.
  3. Chop the garlic and mix in the spices (red pepper, celery seed, oregano, black pepper).
  4. Add the vinegar to the bowl, mix to combine.
  5. Slowly mix in the oil

I added a jalapeño to one jar for more heat (with the seeds). I also added olives to some jars that I made but did not brine them, since they were already brined.

I did this a little different since I wanted to try some oil/vinegar variations, so I distributed the garlic and spice mixture among the jars...then I did my vinegar/oil combos and added them to the jars and labeled them, so I knew which was which.

I did white vinegar and canola combo, white vinegar and 1/2 evoo, 1/2 canola, cider vinegar & canola, evoo & canola combo... to see which combo tasted the best. I’d also like to try it with a red wine vinegar next time.

You are supposed to let it sit for at least 48 hours, but you can let it sit longer. The longer it sits, the better.

I have tried one variation, and it’s YUMMY, but I can see tweaking the recipe when I make it again. We are going to taste test this weekend (it has been marinating for 2 weeks on Friday) and we’ll let you know the verdict!

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