Giardiniera Piccante | Spicy Giardiniera

Hot Giardiniera is a spicy pickled vegetable condiment I use often. It is delicious drizzled over grilled meats and fish. It is said this Italian-American relish was invented in Chicago, where my father was born. It is served with Italian beef sandwiches, Chicago style. I love to spoon Giardiniera on spicy Italian sausages and drink a robust glass of Madonna Nera Rosso di Montalcino to help put out the fire!

Receipt Date: August 31, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

2 cups White Vinegar

1 cup EVOO

1 cup Carrots, chopped

1 cup Celery, sliced thinly

1 cup Red Bell Pepper, cored and chopped

1 cup Pearl Onions

1 cup Cauliflower, cut into 1/2 inch pieces

1/2 cup Greek Peperoncini, in vinegar brine, I like the Mezzetta brand

1/2 cup Green Olives with Pimento, sliced

1/4 cup Sliced Jalapeño, in vinegar brine, I like Jeff's Garden brand

1 Garlic Cloves, minced

2 tablespoons Sea Salt

Directions

Bring the vinegar and salt to a boil in a large pot. Add the carrots, celery, cauliflower, red bell peppers, and onions and cook for 15 minutes. Drain the vegetables and allow them to cool completely. In a large bowl, add the cooled vegetables along with all the remaining ingredients, tossing to mix well. Spoon the relish into a large jar, or several small jars, topping each jar with an inch of EVOO. Store in the refrigerator for at least two days to marinate before using it. May be refrigerated for up to 7 days. Serve at room temperature, (the EVOO will need to warm up before serving).