GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)
Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.
Provided by Dee514
Categories Vegetable
Time P2DT15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
- Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
- Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
- Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.
Nutrition Facts : Calories 291, Fat 17.8, SaturatedFat 2.4, Sodium 4734.6, Carbohydrate 30.6, Fiber 7.1, Sugar 18.8, Protein 4
GIARDINIERA: ITALIAN-STYLE MIXED PICKLED VEGETABLES
Steps:
- Gather the ingredients.
- Wash the cauliflower, celery, and bell pepper. Remove the solid core from the cauliflower and break the rest up into approximately 1-inch florets.
- Remove the stem, seeds, and any white pith from the red bell pepper. Chop the celery and pepper into 1-inch pieces. Alternatively, cut the peppers into strips.
- Peel the carrots and chop them into 1-inch pieces.
- Peel the onion and cut it in half. Cut the halves into 1/4-inch thick slices.
- Combine the white wine vinegar, water, salt, and the sugar or honey in a large pot.
- Bring the liquid to a boil over high heat, stirring to dissolve the salt and sugar or honey.
- Add the vegetables to the brine and simmer them for 5 minutes.
- Meanwhile, put the garlic, hot chile pepper (if using), bay leaf, mustard seeds, and whole black peppercorns into a clean glass quart jar.
- Remove the pot from the heat. Use a slotted spoon to transfer the vegetables to the jar.
- Pour the hot brine over the other ingredients. You want the vegetables and spices to be completely immersed in the liquid, but there should still be a 3/4-inch headspace between the surface of the brine and the rim of the jar.
- Pour the extra-virgin olive oil on top of the brine. There should be just enough oil to completely cover the surface of the brine.
- Refrigerate for at least one week before sampling.
Nutrition Facts : Calories 213 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 7 g, Protein 5 g, SaturatedFat 1 g, Sodium 944 mg, Fat 8 g, ServingSize 1 quart (4-6 servings), UnsaturatedFat 6 g
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
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
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.
GIARDINIERA
Provided by Cathy Barrow
Categories condiments
Time 1h
Yield About 2 quarts
Number Of Ingredients 14
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
VEGETABLES GIARDINIERA
Categories Salad Citrus Olive Vegetable Appetizer Steam Low Cal Low/No Sugar Spring Healthy Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Steam cauliflower until just crisp-tender, about 6 minutes. Rinse with cold water; drain well. Steam broccoli until just crisp-tender, about 4 minutes. Rinse with cold water; drain well. Steam carrots until just crisp-tender, about 4 minutes. Rinse with cold water; drain. Mix cauliflower, broccoli, carrots and olives in large bowl. (Can be prepared 1 day ahead. Cover vegetables and chill.)
- Place lemon juice in small bowl. Gradually mix in oil. Add tomatoes, oregano and dried red pepper. Pour dressing over vegetables and stir to coat. Season to taste with salt and pepper. Garnish with lemon wedges. (Can be prepared 2 hours ahead. Let stand at room temperature, tossing occasionally.)
GIARDINIERA
This makes a Big Batch, about 2 gallons of veggies. This recipe is based on several other recipes, trying to put together a single recipe that my mother-in-law, who is taking massive doses of Coumadin and can't have vitamin K, since it interferes with the Coumadin. She really misses her veggies, especially salads, but we are trying to alleviate that! Mom can't have lettuce, cabbage, spinach, other greens, cucumbers, or most other green stuff, which she loves. She can't even have pickles or relish on her hamburger, because she can't have the cucumbers. This stuff, chopped up, makes really great relish. This also tastes great, even if you don't have problems, but you do like pickled veggies. It's quite a bit of work to make, but you only have to do it a couple times a year, since it makes a lot. Prep time does not include setting time.
Provided by Toby Jermain
Categories Vegetable
Time 2h30m
Yield 2 gallons
Number Of Ingredients 31
Steps:
- Note: Substitute any veggies you like, and omit any that you don't like, but avoid green veggies unless the giardiniera will be used within a couple weeks; green turns gray rapidly, though they will still taste fine.
- **If desired, a more mellow taste can be obtained by using half distilled white vinegar and half rice vinegar or white wine vinegar.
- You do not want to use any colored vinegar, because they will give the veggies a dull, muddy color.
- If you followed the preparation directions in the ingredients section, you have already completed most of your preparation work, but there's still a little left to do.
- Rinse any veggies that haven't been done, and spin or pat them dry, or whatever seems appropriate.
- Place the squash and eggplant pieces in a colander, sprinkle the cut sides generously with kosher salt, and set aside for their juices to drain.
- Bring a medium saucepan, half full of water, to a full rolling boil, and fill your sink half full of ice and water; lots of ice.
- Drop the unpeeled pearl onions in the boiling water for 50-60 seconds to loosen their peels, and transfer to sink using a slotted spoon.
- When cooled, cut off the ends, squeeze gently, and the onions should just pop out.
- If you want to keep the different veggies separated so you can compose the jar (s) of pickled stuff, have someone help you transfer stuff from the sink to a colander to drain, then into baggies or to small dishes as soon as cooled.
- Otherwise, just keep dumping them into the sink, adding more ice whenever necessary.
- Blanch the peeled garlic in boiling water for 30 seconds, then transfer to sink.
- Repeat with mushrooms, bell peppers, daikon, radishes, green beans, carrots, banana, jalapeno, and cherry peppers, and asparagus spears.
- The cauliflower should be blanched for about 60 seconds, and the celery and grape tomatoes for 10 seconds each, just long enough to set their color.
- Wash salt off squash and eggplant, and blanch them for 30 seconds, then transfer to sink just long enough to cool, then blot dry.
- If you have no one to help, it will just take twice as long to do the blanching stuff.
- If you would prefer, steam the veggies, and double all the cooking times.
- Steaming is my preference, as it maintains more of the natural flavor.
- Regardless of other considerations, don't let any of the veggies soak in the cold water for too long, or they will get soggy, which we don't want.
- They will get somewhat soggy while pickling, and we don't want them to be any worse than necessary.
- If desired, don't blanch anything, or blanch for 10 seconds to kill any surface critters on the veggies, but the veggies will lose color faster.
- Some veggies will lose all color within hours, others will take longer; the bright red radishes will turn almost white, and the brilliant purple eggplants will become a pale pastel lavender color, but they still taste good.
- The green stuff will slowly turn grayish, which is the only reason broccoli isn't included in the recipe (other than the fact that Mom can't have it. Otherwise it would be listed as an optional ingredient. Go ahead and include it if you like it and don't plan to store the giardiniera for too long).
- To make the brine, combine distilled vinegar with all other ingredients in a medium saucepan over medium heat, and stir until everything is well combined.
- Turn on your stove vent fan.
- Although this stuff really smells great, it will definitely clear your sinuses when the vinegar starts to boil.
- Reduce heat to medium-low, and simmer for about 30 minutes for flavors to infuse.
- Taste, and adjust seasonings as desired.
- Remove from heat, and allow to cool for 20-30 minutes, but still quite hot.
- Strain through a coarse sieve, and rinse solids in sieve thoroughly to remove most of the celery seed and other fine grained stuff, keeping most of the mustard and dill seeds and the peppercorns.
- Be sure to incorporate some of these spices with the veggies when building the jar (s).
- While doing all this, you should have been sterilizing your canning jar (s).
- The easiest way is to run the jars and lids through the dishwasher on longest, hottest cycle, including the full drying cycle, and then put them on a towel in a 225 degree F oven so they can dry, and the heat can kill any bugs that didn't die in the dishwasher.
- We use 2 rubber-gasket one-gallon jars, but you can use smaller canning jars if desired.
- This will be kept in the fridge without being processed in a boilingwater bath, and it will still keep for months.
- Rinse, dry, and stem your chives, basil, dill, and oregano, if you haven't already done so.
- Break out the thawed artichoke hearts, and cut them into bite-size piece.
- Arrange all the other veggies on the kitchen counter if you are going to try to make the jars look pretty; otherwise, just throw everything in a giant bowl, and toss to combine.
- Pack all the veggies into the jar(s) fairly tightly, arranging them as desired; don't forget to insert the herbs as you go.
- If you end up with a few extra veggies that won't fit in the jars, throw them in a lidded plastic bowl that is just large enough to hold them; this shouldn't happen, though; ingredient amounts are pretty precise.
- Divide the brine equally between the jars of veggies; it's probably best to use a measuring cup, one cup here, one cup there, saving a little for the leftovers if desired.
- Top up the jars to the brim with distilled white vinegar.
- Use a chopstick, skewer, or skinny spoon to remove air bubbles from the jars, and tap the jars on the counter to help remove bubbles, repeating a couple times.
- Add more vinegar if necessary. Wipe off the top of the jars, and seal them.
- After 12 hours, gently shake or roll jars, turn them upside down, and allow to set for another 12 hours at room temperature.
- Place jars in refrigerator for 1-2-3-4 weeks to age and mellow, though they taste pretty good after just 1-2 days; it's up to you!
- They should keep in the fridge for at least 6 months... probably longer... but the colors will get uglier, and the veggies will get mushier.
- They will still taste great, though.
Nutrition Facts : Calories 1096.3, Fat 13.2, SaturatedFat 1.6, Sodium 7281.7, Carbohydrate 215, Fiber 63.2, Sugar 96.9, Protein 45.7
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