Homemade Giardiniera

This spicy pickled vegetable mixture has Italian roots but is most popular from being served in restaurants throughout Chicago.  It is easy to put together. lasts for months in the refrigerator and is the perfect addition to sandwiches, hot dogs, burgers and even pizza.  It is also a wonderful addition to an appetizer platter or as a side salad for whatever you are serving up.

The Festive Foodies are celebrating all things pickled today................

This event is being hosted by my friend Cam of Culinary Adventures with Camilla.  Cam loves pickling all kinds of things so it was only natural that she would choose to host during #National Pickle Month.

It's not surprising to me that Cam loves to pickle things.  I am on the same bandwagon.  I love offering up pickled items, especially when putting together an appetizer buffet for summer entertaining.  It is a great way to serve up veggies without having to turn on the stove or oven.

I have shared many pickled recipes with you including Beet Pickled Eggs, Pickled Asparagus and even Pickled Shrimp.  You can Quick Pickle Vegetables that are ready in only half an hour.  You can even try some Dill Pickle Soup which is soooooo delicious.  But my personal favorite pickling recipe came from my Pops and turns out the best Refrigerator Pickles that you will ever enjoy.

When Cam asked us to come up with a new pickle I immediately took a look to see what I had in my refrigerator.  I found a head of cauliflower, a lone jalapeno and packages of carrots and celery.  These are the ingredients found in Giardiniera so my decision was made.

This recipe takes a couple of days but very little hands on time.  First you cut up your veggies into bite size pieces, coat with salt and cover them with cold water.  Refrigerate this mixture over night.  The next day, you drain, rinse, add some olives and the pickling solution.  Place it back into the refrigerator to marinate overnight.  

When I was moving the Giardiniera from the bowl into jars, my brother, Dick, stopped by to see me.  When he was leaving, I handed him one of the jars to take home with him.  This is a text I got the following day.

I served this up again on Father's Day when the kids came for dinner.  I put out an appetizer tray for them to snack on while waiting for dinnertime.  

I told my son in law, Doug, to give it a try as I was thinking of him when I put it out onto the tray.  He did.  The next thing I knew he had the bowl in front of him and was chowing down.  Amy scolded him and he said "Hey, she told me it was for me".  I conceded that I certainly had done so and assured them there was more in the refrigerator.

It is things like this that makes a Food Bloggers heart swell with happiness.  I am happy to share this recipe with you today.  Let's take a look at the other pickled recipes.......

• The Beard and The Baker: Quick Spicy Pickles
• Karen's Kitchen Stories: Jalapeño Pickled Eggs
• A Day in the Life on the Farm: Gardiniera
• Savory Moments: Quick Pickled Radishes
• Lemon Blossoms: Pickled Jalapenos (Taqueria Style)
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Quick Pickled Radishes with Black Peppercorns
• Culinary Adventures with Camilla: Pickled Quail Eggs

#pickled, #pickles, #vegetables, #salad, #vegetablesides, #Vegetarian, #vegan, #canning,

Vegetables, Salads, Pickles, Canning

Italian

Yield: 2 pints

Author: Wendy Klik

Home Made Giardiniera

This spicy pickled vegetable mixture has Italian roots but is most popular from being served in restaurants throughout Chicago. It is easy to put together. lasts for months in the refrigerator and is the perfect addition to sandwiches, hot dogs, burgers and even pizza. It is also a wonderful addition to an appetizer platter or as a side salad for whatever you are serving up.

ingredients:

• 1/2 of a small head of cauliflower, broken into bite size florets
• 1 rib celery, sliced
• 1 small carrot, sliced
• 1 lg. jalapeno, sliced
• 1/4 c. salt
• 1/2 c. vinegar
• 2 cloves garlic, minced
• 1 t. oregano
• 1/4 t. crushed red pepper flakes
• 1/2 c. olive oil
• 5 oz. sliced pimiento olives, drained

instructions:

How to cook Home Made Giardiniera

1. Place the cauliflower, carrots, celery and jalapeno in a large bowl.  Sprinkle with salt, toss to coat and cover with cold water.  Cover with plastic wrap and refrigerate overnight.
2. Drain, rinse and drain the vegetables.  While draining from the rinse, whisk together the vinegar, garlic, oregano, red pepper flakes and oil until well blended in a large glass bowl.  Add the drained vegetables and the olives.  Toss to coat, cover and refrigerate overnight.
3. The salad is now ready to serve or to be placed in jars and refrigerated for up to a month.

NOTES:

Adapted from a recipe found at Taste of Home

https://adayinthelifeonthefarm.blogspot.com/2019/07/homemade-giardiniera.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator