How to Make Chicago Style Giardiniera

How to Make Giardiniera (Chicago Style)

Relish in the spice of life with Chef Tom’s Giardiniera – Chicago Style. Within minutes, Chef Tom shows us how easy it is to make this condiment which is embedded in Chicago culture. Any sandwich topped with these hot peppers will take it to the next level.

Comments (7)

  • Comment Author: Brittany @ ATBBQ

    Jim- Salt levels can be adjusted to taste in this recipe.

  • Comment Author: Jim

    Very salty followed recipe to the T and was so salty had to dump it rinsed the veggies I turned the jar every 12 hours for 3 days I am stumped

  • Comment Author: Dave

    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 !!

  • Comment Author: Jesse at ATBBQ

    They should be good for at least a couple of weeks.

  • Comment Author: Jeff

    How long could you keep this stored in your refrigerator?

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