How to Make Giardiniera (Chicago Style)
Tom Jackson
Rated 4.5 stars by 12 users
Category
Veggies
Cuisine
Italian
Servings
32
Prep Time
30 minutes
You need Chef Tom’s Chicago Style Giardiniera in your life! With just a little bit of knife work and a simple oil and vinegar marinade, Chef Tom demonstrates the simplicity of this iconic Chicago Condiment. This pickled veggie relish is perfect on Italian beef sandwiches, brats, eggs, and pasta salad to name a few.
Ingredients
- 1 cup serrano peppers, small dice
- 1 cup cauliflower, small dice
- 1/2 cup red bell pepper, small dice
- 1/2 cup carrot, small dice
- 1/2 cup celery, small dice
-
1/2 cup Jacobsen Salt Co. Kosher Sea Salt
- 1/2 cup sport peppers, small dice
- 1/2 cup green olives, small dice
- 4 cloves garlic, minced
- 1 tbsp red pepper flakes
- 1 1/2 tsp dried oregano
- 1/2 tsp celery seeds
- 1 cup white vinegar
- 3/4 cup Saica Extra Virgin Olive Oil
-
1/4 cup Colonial Chile Oil
Directions
- To make the Chicago Giardiniera, combine the Serranos, cauliflower, red bell, carrot and celery in a small container. Add the 1/2 cup salt and toss to coat. Cover and let brine in the refrigerator overnight.
- The next day, rinse the veggies and discard any collected water. Place the veggies in a mixing bowl and add the sport peppers, green olives, garlic, red pepper flakes, oregano and celery seeds. Toss well.
- Transfer to a quart sized mason jar. Add the vinegar and oils. Store in the refrigerator. Best after 2-3 days of sitting.
Recipe Note
Other Recipes You Might Enjoy:
Chicago Style Italian Beef Sandwich
How to make Chile Crunch
Recipe Highlights and Insights:
Brief History of Dr Pepper
Even before Coca-Cola was bubbling its way to the world another soda was starting to fizz into existence. Dr Pepper is the oldest, MAJOR soft drink in the US. Dr Pepper is America’s unique flavor of soda and people to this today cannot capture the name of the flavor in a few words other than, Dr Pepper flavor. Dr. Pepper is a native Texan. It was created, and manufactured in 1885 in Waco, Texas. A pharmacist by the name of Charles Alderton worked at the Morrison’s Old Corner Drug Store. He is believed to be the inventor of Dr Pepper. When Alderton was not mixing up medicine for the people of Waco, he would mix up carbonated drinks at the soda fountain. He appreciated the smell of the drugstore and wanted to find a taste for the smell. He journaled and experimented with different fruit syrups until he produced one, he liked. It’s said, Dr Pepper is a combination of 23 fruit flavors. It’s no wonder why the slogan, “There’s just more to it” is fitting for the carbonated beverage. It’s unclear how the name, Dr Pepper originated but the drugstore owner, Wade Morrison is credited for naming the unique beverage. One story suggests, that Morrison named it Dr Pepper after Dr. Charles Pepper, a Virginia doctor who was the father of a girl Morrison was once in love with. The period after the doctor abbreviation was dropped in the 1950s.The 1904 World’s Fair in St. Louis is where millions discovered they loved the unexpected flavor of Dr Pepper. It was an instant success.
Thanks for doing this. I watched it several times and followed your recipe exactly except. 1/2 cup serrano vs 1 cup, used another brand of kosher sea salt I had, 3/4 cup extra virgin olive oil and 1/4 extra virgin olive oil infused with pepper flavor (both of those last two from a local cooking, olive oil and vineagar store.) I asked them where I could get chili oil and showed them what you suggested and they didn’t have any idea nor did that Colonial Chili oil – didn’t list anything local.
I reduced the serrano as I was a little scared it would be too spicy. The finished product rested 3 days in the frig and by looking at it after the first day I firgured it was a flop as it was. The top half of the jar was all congealed and assuming that was from the olive oil. I finally got that scooped out and tried a bite of the bottom which didn’t have much liquid and all I got was vinegar flavor (and frankly I don’t like vinegar so well.)
I am very green on these things and had no idea what “Chili Oil” or infused chili oil was. I looked in two stores and found some things called that but they all had the pepper flakes and things in them. I hoped the guys at the cooking store could help but they thought maybe it was the same as those in the stores with the ‘stuff’ strained out. They thought the infused olive oil with peppers would work.
Anyway it’s waaay too much work to try again so it hit the garbage. Yours looked good and the theory seems good as I love Chicago Giardinera so I’ll just have to stick with the store variety :( You really do great videos on things, they always seem to show what you are doing well !!
They should be good for at least a couple of weeks.
How long could you keep this stored in your refrigerator?
If you hit Ctrl-P, it will kick out a printable copy. There is also a print icon right above the Ingredients.
Would be nice if you had PDF of your recipes or a link to print them