The garden is giving up some of its goodness so I decided to make some giardiniera. I like to have this on hand because it is so good on beef sammys, in scrambled eggs, on a hot dog or a brat or just alone as a crunchy snack. I also toss some in el-cheapo ramen soup for a quick lunch. I like mine spicy-hot. It lends itself easily to your own creativity and you can use any number of vegies depending on what you want or have to work with. I never make it quite the same each time. I like the vegies diced but you can chop the pieces however large you like.
Getting ready to inflict some butchery on a bunch of vegies.
All chopped up and in the brine for overnight.
Jarred with the vinegar/oil dressing and ready to go in the refer for at least two days but longer is better. It should last a good long time in the refer. I have never had any go bad but I can't actually give a "safe time."
Here's a recipe but I encourage you to be creative and make it your own.
12 Serrano peppers, Sliced with seeds (any hot pepper or combo is OK depending on your desired level of heat)
1 Zucchini, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
2 Carrots, diced
2 Celery ribs, diced
1 onion, diced
1 fennel bulb, diced
1 cauliflower head, cut into florets
Put in a non-reactive container and cover with a brine mixed at a ratio of 1/4 cup kosher salt to 1 quart water. Brine over night or longer.
Next day drain the vegies. You can rinse them to lessen the salt content. I don't.
Then mix the dressing.
3 to 6 garlic cloves (to taste), minced
1/2 cup olives, chopped
2 1/2 tsp oregano
1/2 tsp celery seed
1/2 to 1 tsp red pepper flakes (for more heat)
1/2 tsp coarse ground pepper (or 1 tsp whole pepper corns)
1/2 tsp mustard seed (optional)
1 1/2 cup vinegar (I use half cider and half white)
1 1/2 cup olive or canola oil (olive oil adds a little flavor but can turn cloudy when refrigerated)
Add everything to a large bowl and whisk to combine.
Fill jars with the vegies and cover with the dressing. Refrigerate.
Getting ready to inflict some butchery on a bunch of vegies.
All chopped up and in the brine for overnight.
Jarred with the vinegar/oil dressing and ready to go in the refer for at least two days but longer is better. It should last a good long time in the refer. I have never had any go bad but I can't actually give a "safe time."
Here's a recipe but I encourage you to be creative and make it your own.
12 Serrano peppers, Sliced with seeds (any hot pepper or combo is OK depending on your desired level of heat)
1 Zucchini, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
2 Carrots, diced
2 Celery ribs, diced
1 onion, diced
1 fennel bulb, diced
1 cauliflower head, cut into florets
Put in a non-reactive container and cover with a brine mixed at a ratio of 1/4 cup kosher salt to 1 quart water. Brine over night or longer.
Next day drain the vegies. You can rinse them to lessen the salt content. I don't.
Then mix the dressing.
3 to 6 garlic cloves (to taste), minced
1/2 cup olives, chopped
2 1/2 tsp oregano
1/2 tsp celery seed
1/2 to 1 tsp red pepper flakes (for more heat)
1/2 tsp coarse ground pepper (or 1 tsp whole pepper corns)
1/2 tsp mustard seed (optional)
1 1/2 cup vinegar (I use half cider and half white)
1 1/2 cup olive or canola oil (olive oil adds a little flavor but can turn cloudy when refrigerated)
Add everything to a large bowl and whisk to combine.
Fill jars with the vegies and cover with the dressing. Refrigerate.
