Recipes With Giardiniera

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GIARDINIERA



Giardiniera image

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

6 cups white vinegar
3-1/2 cups sugar
3 cups water
4-1/2 teaspoons canning salt
1 tablespoon dried oregano
1 tablespoon fennel seed
2 small heads cauliflower, broken into small florets (about 12 cups)
4 large carrots, sliced
4 celery ribs, cut into 1/2-inch slices
48 pearl onions, peeled and trimmed (about 1-1/4 pounds)
4 large sweet red peppers, cut into 1/2-inch strips
4 serrano peppers, seeds removed and thinly sliced
10 bay leaves
20 whole peppercorns
10 garlic cloves, thinly sliced

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 GIARDINIERA SALAD



Italian Giardiniera Salad image

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.

HOMEMADE HOT GIARDINIERA



Homemade Hot Giardiniera image

Provided by Jeff Mauro, host of Sandwich King

Time 16h20m

Yield 3 to 4 cups

Number Of Ingredients 10

1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

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.

CHICAGO-STYLE HOT GIARDINIERA



Chicago-Style Hot Giardiniera image

I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! -Andrea Quiroz, Chicago, Illinois

Provided by Taste of Home

Time 30m

Yield 8 cups.

Number Of Ingredients 12

1 small head cauliflower, broken into small florets (about 5 cups)
2 celery ribs, chopped
1 medium carrot, chopped
4 jalapeno peppers, sliced
4 serrano peppers, sliced
1/2 cup salt
1 cup white vinegar
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
1 cup canola oil
1 jar (10 ounces) small pimiento-stuffed olives, drained

Steps:

  • In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight., Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 3 weeks.

Nutrition Facts : Calories 80 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CRISPY BAKED CHICKEN WITH GIARDINIERA



Crispy Baked Chicken with Giardiniera image

Perfectly tender and juicy chicken cutlets are topped with mild or hot giardiniera (your choice!) and provolone cheese. Play around with different crouton flavors for variety. This recipe was inspired by one of my favorite dishes at a local winery's restaurant.

Provided by France C

Time 35m

Yield 4

Number Of Ingredients 9

4 (4 ounce) boneless, skinless chicken breasts
salt and freshly ground black pepper to taste
1 ½ cups butter and garlic croutons
½ cup all-purpose flour
2 large eggs, beaten
3 tablespoons olive oil
½ cup giardiniera
4 slices provolone cheese
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
  • Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
  • Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
  • Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
  • Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 29.5 g, Cholesterol 177.2 mg, Fat 33.6 g, Fiber 1.1 g, Protein 33.3 g, SaturatedFat 9.7 g, Sodium 706.8 mg, Sugar 1.1 g

GIARDINIERA



Giardiniera image

Provided by Cathy Barrow

Categories     condiments

Time 1h

Yield About 2 quarts

Number Of Ingredients 14

4 serrano chiles, thinly sliced, with seeds removed
2 red sweet peppers, cut into 1/2-inch pieces
1 or 2 celery ribs, sliced or julienned
1 or 2 carrots, sliced or julienned
1 medium head cauliflower, cut into small florets
1/2 cup salt
2 cloves garlic, slivered
3 teaspoons dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon celery seeds
1 teaspoon crushed black peppercorns
1 cup white vinegar
1/2 cup olive oil (not extra virgin)
1/2 cup grapeseed or safflower oil

Steps:

  • In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.
  • Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.
  • In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.
  • Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 244 milligrams, Sugar 2 grams

GIARDINIERA



Giardiniera image

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

2 1/2 cups white-wine vinegar
2 tablespoons coarse salt
2 tablespoons granulated sugar
1 bay leaf
3 whole cloves
1 teaspoon celery seeds
2 celery stalks, trimmed, peeled, sliced on the bias into 1-inch pieces
2 medium carrots, trimmed, peeled, sliced on the bias into 1-inch pieces
1/2 head cauliflower, separated into florets
1 small yellow onion, trimmed, peeled, quartered lengthwise, and halved crosswise
2 serrano peppers sliced crosswise on the bias into 1/2-inch pieces

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



Giardiniera image

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

1 1/2 cups cauliflower florets
1 small carrot, chopped into 1/8-inch pieces
1/2 small onion, chopped into 1/8-inch pieces
2 garlic cloves, smashed
2 celery ribs, chopped into 1/2-inch pieces
1/2 cup pimento-stuffed green olives, roughly chopped
1/4 cup pepperoncini pepper
1 cup white vinegar
1/4 cup olive oil
2 tablespoons salt
2 tablespoons sugar (I prefer 1 tablespoon)
1/8 teaspoon red pepper flakes (can sub 1 fresh chopped hot pepper)
1/8 teaspoon oregano
1 bay leaf
5 teaspoons black peppercorns

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.

HOT ITALIAN GIARDINIERA



Hot Italian Giardiniera image

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

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

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

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