Being born and raised in Chicago a huge part of my teen years was going out and getting an Italian Beef Sandwich. I remember when we moved out to the ‘burbs I would spend a LOT of my High School Nights at Mr. Beef and Pizza out in Des Plaines. A huge part of the Chicago Style Italian Beef is Hot Giardiniera! Now my love for the spicy goes way way way back lol. While Giardiniera become a regular part of my diet hanging out with friends, it wasn’t my first exposure. My dad used to make a version at home all the time! I remember (this is going WAY back) when my little brother was about 3 years old and my Dad was making his version. His was heavy on cucumbers and my little brother really wanted to try it. Well Mom didn’t want him to but you know us Dads lol go ahead give the kid a try. Well I am sure you all can guess the comedy the ensued lol. Anyway I wanted to share my recipe for Home Made Giardiniera! Now I make a Chicago style, I know there are a lot of variations but this is my favorite. Super easy to adjust the heat by increasing or decreasing the heat. The ingredients as listed are what I consider a mild version just an FYI so you know if you need to ramp it up or tone it down.
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- 12 Serrano Peppers, Chopped
- 6 Jalapeno Peppers, Chopped
- 2 Green Peppers, Chopped
- 2 Red Reppers, Chopped
- 1 Carrot, Diced
- 1 Celery Rib, Diced
- 1 Onion, Diced
- 1/2 Cauliflower Head, Florets Only
- 3 Garlic Cloves, Minced
- 1/2 Cup Pimento Stuffed Green Olives, Chopped
- 1/4 Cup Salt
- 2-1/2 tsp. oregano
- 1/2 tsp. celery seed
- 1/2 to 1 tsp. red pepper flakes - the more the hotter
- Black Pepper
- 2 Cup Apple Cider Vinegar
- 2 Cup Olive Oil/Canola Oil
- In a large glass bowl, add all the peppers, celery, carrot, onion. and cauliflower florets. Stir in salt and add enough water to cover vegetables. Cover bowl and refrigerate for 12 hours.
- After 12 hours, drain and rinse vegetables to remove excess salt. Set bowl aside.
- In a medium bowl.
- Combine the garlic, oregano, red pepper flakes, celery seeds, and ground pepper. Pour in vinegar and whisk in olive oil until combined. Add this to the vegetable mixture, add in the chopped olives and toss well.
- Place the vegetable mixture into jars making sure the vegetables are covered by the oil/vinegar blend. This recipe is good at 48 hours, however, the longer you let it ferment in the fridge the better the flavors are. I personally let it sit about a week.
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