ITALIAN GIARDINIERA RECIPE
Steps:
- Chop the vegetables, then rinse and drain.
- In a large pot add the water, vinegar, bay leaf and salt. Add the carrots, green beans and celery for 2 minutes then add the cauliflower, peppers and onion and cook for another three minutes. (5 minutes total)
- With a slotted spoon move the vegetables to a clean bowl, then divide evenly into the sterilized jars. Be sure to press down on the veggies to remove some extra space. Top with the boiled vegetable liquid or oil*, depending on your preference. Tightly close the jars with the sterilized lids.
- Place the jars in a large pot, wrap a clean tea towel around the jars so that they don't knock against each other and break while boiling. Add enough water to cover the jars and bring to a boil, continue to boil for about 20 minutes. Remove from heat, and leave the jars to cool in the pot. Place the cooled jars in a cool dry area and leave for at least a month before serving. Enjoy!
Nutrition Facts : Calories 49 kcal, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 646 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
HOT ITALIAN GIARDINIERA
This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.
Provided by PHONETEK
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time P2DT2h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
- The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g
ITALIAN GIARDINIERA SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 3/4 cup drained giardiniera (Italian pickled vegetables), 4 ounces chopped fresh mozzarella, 4 cups Italian blend salad greens, 1/2 cup torn basil and 2 tablespoons chopped parsley in a large bowl. Whisk 1 tablespoon each white wine vinegar and jarred giardiniera brine, then slowly whisk in 3 tablespoons olive oil; drizzle over the salad and toss. Season with salt and pepper.
GIARDINIERA
Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 2 quarts
Number Of Ingredients 11
Steps:
- In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water. Bring to a boil. Add remaining ingredients and return to a boil.
- Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid.
GIARDINIERA
Italian giardiniera is also called "sotto aceti", which means "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads. Milder varieties of giardiniera are used for the olive salad in the Muffuletta sandwich. Try on you next sub-type sandwich for a change of pace. Recipe by Donald Link. Note: 2 tablespoons sugar makes for a slightly sweet bite. If you like less sweet and more sour, cut to 1 tablespoon.
Provided by gailanng
Categories Vegetable
Time P2DT20m
Yield 1 quart approx
Number Of Ingredients 15
Steps:
- Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
- Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.
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.
ITALIAN MIX GIARDINIERA SALAD
Make and share this Italian Mix Giardiniera Salad recipe from Food.com.
Provided by mightyro_cooking4u
Categories Cauliflower
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Chop large pieces of giardiniera if needed. Combine all ingredients and chill until ready for use.
- Chill time is cook time.
Nutrition Facts : Calories 69, Fat 0.5, SaturatedFat 0.1, Sodium 64.1, Carbohydrate 15.4, Fiber 9.6, Sugar 3.4, Protein 3.7
GRILLED GIARDINIERA SALAD
Provided by Jeff Mauro, host of Sandwich King
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a grill for cooking on high heat. Clean and oil the grates with vegetable oil.
- Combine the vinegar, salt, sugar, oregano, peppercorns, garlic and 1 cup water in a small pot. Bring to a simmer, whisking occasionally, to make sure the sugar and salt are dissolved. Let cool completely.
- Place the rainbow peppers, carrots, serrano peppers and cauliflower steaks directly on the grill (do not grill the celery; keep it raw!). Grill until charred with grill marks, about 5 minutes a side. Set aside to cool on a wire-racked sheet pan. Once cooled, it's time to chop!
- Slice the carrots and celery 1/2-inch-thick on a sharp 45-degree angle bias. Keep the rainbow peppers and serranos whole. Cut the cauliflower florets off the woody stems and trim into individual 1-inch florets.
- Place the chopped veggies into a 1-gallon resealable bag or container. Pour the vinegar mixture directly on the veggies. Stir around and let sit in the fridge at least 3 hours, but ideally overnight.
- Drain the veggies from the brine and place on a paper towel-lined sheet pan. Reserve the brine. Arrange the pickled veggies in groups on a large, long platter, in other words, carrots, then peppers, then celery. Whisk together 3/4 cup of the brine with the olive oil and Dijon in a bowl until combined. Season to taste. Drizzle the vinaigrette over the veggies and top with the ricotta salata, celery leaves and olives. Or serve the veggies directly on freshly grilled Italian sausage or sausages sandwiches and top with ricotta salata, olives and celery tops!
CHICKEN WITH GIARDINIERA
Giardiniera-mixed pickled vegetables-is a ubiquitous and versatile pantry staple in Umbria, as in other parts of Italy. Originally a means of preserving the summer vegetable bounty for the lean winter months, it is now a popular vegetable preparation all year round. Sometimes homemade but more frequently bought in jars from the grocery, giardiniera usually combines crisp chunks and slices of carrot, cauliflower, celery, and sweet or hot peppers; olives, onion, cucumbers, and turnips are in some brands of giardiniera, too. The pickling medium might be vinegar, brine, oil, and spices in a variety of combinations and proportions. Giardiniera right from the jar can be served as an antipasto, a salad, or a side dish. Embellished with freshly poached chicken, as in this recipe, giardiniera becomes a delicious and colorful dish, suitable as an appetizer at dinner, a main course for lunch, or a practical and appealing picnic or buffet salad. When I have time, I make my own giardiniera, which I shared with you in Lidia's Italian-American Kitchen (you can find it on page 47). But with many fine imported varieties of giardiniera available in most markets, I almost always have a jar of the store-bought kind in the fridge or cupboard, for immediate enjoyment. And with convenience in mind, you don't always have to poach a chicken to enjoy giardiniera di pollo. Pick up a roast chicken from the market, or use leftover roast chicken or turkey, to make this terrific dinner salad in no time at all.
Yield serves 6
Number Of Ingredients 16
Steps:
- To poach the chicken: Rinse the bird, and put it in the pot with all of the seasoning ingredients nestled around it. Pour over it cold water to cover, and bring to a boil, then cover the pot and adjust the heat to maintain a gentle simmer. Cook until the chicken is tender, about 45 to 50 minutes.
- Lift the chicken from the pot, set it in a colander or strainer over a bowl, and let it cool. Remove the fat and skin, and discard. Take the meat off the bones, remove any cartilage or tendons, and tear the chicken into nice salad-sized shreds (about 1/2 inch wide and 2 inches long)-you should have about 5 cups chicken pieces. (If you want to finish the stock to put away, return the bones, cartilage, and the broth in the bowl to the poaching pot, and simmer for another hour or more. Strain and cool it, then refrigerate or freeze.)
- To assemble the salad: Toss the chicken, giardiniera, artichokes, olives, parsley, and capers in a large bowl. Drizzle over it the olive oil and vinegar, and tumble and toss to coat all the salad pieces. Taste, and adjust the seasoning with more salt, olive oil, or vinegar. Give it a final toss, and serve.
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