HOW TO MAKE FERMENTED GIARDINIERA
Fermented Giardiniera is a tasty Probiotic-Rich Italian Pickle Relish condiment that's perfect for topping on sandwiches, salads, and more!
Provided by Mary's Nest
Categories Appetizer
Time P2DT15m
Number Of Ingredients 7
Steps:
- Mix all the ingredients together, except the salt, and pack into a 1/2 gallon-sized jar.
- Tamp down the vegetables to make sure they are packed into the jar tightly.
- Sprinkle salt into jar on top of the vegetables.
- Add water to just cover the vegetables, but do not fill the jar to the top.
- Place a weight on top of the vegetables and put a lid on the jar. (See video.) Place jar in a bowl to catch any overflow during the fermentation process.
- Place jar in an undisturbed warm area and check vegetables each day. If using a traditional jar lid and not a "pickle pipe," unscrew lid every day to "burp" the jar and allow the carbon dioxide to be released.
- After two days, begin to taste the vegetables to see if they are to your liking. Remember to always use clean utensils, and do not reinsert any utensils back into the jar if they have been used in your mouth.
- Once the ferment is to your liking, remove the weight, put a storage lid on the jar, and refrigerate. The Giardiniera will stay fresh in the refrigerator for approximately 6 months.
FERMENTED GIARDINIERA: ITALIAN PICKLED VEGETABLES
Giardiniera is a delicious way to preserve summer's bounty. These Italian-style fermented vegetable pickles can be made hot or mild. Serve them as antipasti, with cheese and crackers or use it as a delicious sandwich filling.
Provided by Emillie
Categories Pickles
Time 15m
Number Of Ingredients 11
Steps:
- Wash and prepare all the vegetables as instructed.
- Mix the vegetables and salt in a large bowl.
- Divide the vegetables between 2 quart-sized jars. Add in the herbs. Everything should be tightly packed in, and it's easiest to do this by hand.
- Pour water into the jars, making sure all the vegetables are below the brine. Use a weight to keep the vegetables submerged.
- Leave the jar to ferment in a dark location (a kitchen cupboard is perfect) for 3-7 days. See the section above for advice on how to safely ferment giardiniera for up to 6 months.
HOMEMADE HOT GIARDINIERA
Provided by Jeff Mauro, host of Sandwich King
Time 16h20m
Yield 3 to 4 cups
Number Of Ingredients 10
Steps:
- Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
- Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
GIARDINIERA
Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It's perfect to offer alongside pickles or olives on a relish tray. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 10 pints.
Number Of Ingredients 15
Steps:
- In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
FERMENTED GIARDINIERA
Giardiniera an Italian mix of veggies that you can find processed in your grocery store loaded with sodium and preservatives. Here I take a mix of fresh tasty crunchy vegetables with a touch of heat and fermented to encouraging the growth of good bacteria making this healthy for your body. Fermenting Vessel can be Harsch Crocks, German Crocks, Vegetable Fermentation Masters to simple glass or ceramic bowls, canning jars with weights to hold the food under the liquid .
Provided by Rita1652
Categories Cauliflower
Time 30m
Yield 75-100 serving(s)
Number Of Ingredients 13
Steps:
- Prepare brine by dissolving the salt in water.
- Mix all the ingredients except the brine in a large bowl.
- Add them to the Fermenting Vessel of choice (check description above) packing them down as you go.
- Fill each jar with the brine, leaving 1½ -2 inches of headroom-the space at the top, between the rim of the jar and the top of the vegetables. Weight the vegetables so they are completely submerged in the brine.
- Cover the top of the vessel with a lid, coffee filter, paper towel, cheese cloth, or tea towel to keep bugs out and odors inches.
- Be sure to secure towels with a very tight rubber band or the ring from the canning jars.
- Place the jar out of direct light.
- Ferment at room temperature 4 days before checking the flavor. If you prefer the flavor more sour, continue fermenting.
- If to your taste transfer the jars to the refrigerator.
- Burp the jars once daily (to release any built-up gasses) the giardiniera does continue to ferment while in the refrigerator.
- This doesn`t need to be done in my home because we help ourselves to it daily.
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