Homemade Chicago-Style Giardiniera Recipe (Hot Giardiniera)

• servings: 24 servings
• active time: 2 days 12 hours
• total time: 2 days 12 hours

Ingredients

1 cup cauliflower florets (chopped (about 1/4 head of cauliflower)

5 jalapeno peppers (diced (use bell peppers for mild giardiniera)

5 serrano peppers (diced (or use sport peppers - optional, for hot giardiniera)

1 medium carrot (diced)

2 celery stalks (diced)

1/2 cup salt

1 cup olive oil (extra virgin is best, though you can use vegetable oil)

1 cup vinegar (or use water, like many Chicago giardiniera brands - see the Recipe Notes)

4 cloves of garlic (minced)

2 teaspoons dried oregano

1/2 teaspoon celery seeds

1 tablespoon crushed red pepper (or to taste)

Ground black pepper (to taste)

1/2 cup green olives (chopped)

Directions

Brine

To a large bowl, add peppers with cauliflower, peppers, carrots and celery. Sprinkle with salt. Cover with cold water and refrigerate at least 12 hours, covered. I often brine for 24 hours.

Drain and rinse away the brine. Set aside.

Vinaigrette

In a separate bowl, add garlic, oregano, celery seed, crushed red pepper flakes and ground pepper to taste. Add oil and vinegar (or water) and whisk to combine.

Vegetables

Add to your vegetable mixture.

Olives

Add chopped olives and mix well.

Jar

Place it all into jars, ensuring the vegetables are covered with your oil mixture.

Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.

Nutrition

• Calories: 20 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Sodium: 2413 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g