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Wednesday, 23 April 2014 00:00

Giardiniera: Pickled Veggies Recipe

In the United States, giardiniera is commonly available in traditional or spicy varieties (aka "Hot Mix").  In Chicago, giardiniera is used as a condiment, typically as a toppingon Italian beef sandwiches.  A milder variety is used for the olive salad in the Muffaletta sandwich - popular in New Orleans. 

Here at Public House, we serve the house pickled veggies with crackers as a snack offering on our menu.  This is our Giardiniera Pickled Veggies Recipe. Enjoy, and make yourself at home!

Giardiniera pickled veggies recipeInstructions

Cut into bite sized pieces:

  • Cauliflower
  • Squash and/or Zucchini
  • Green Bell Peppers
  • Carrot
  • Celery
  • Garlic
  • Shallots
  • Jalapeño Peppers

Mix Veggies with Kosher or Sea salt (1/4 cup per pound of veg) and cover with room temp water. Allow to sit at room temp for minimum 4 hrs (better overnight). Drain and rinse.
In a sauté pan, over medium heat, toast:

  • Mustard Seed
  • Fennel Seed
  • Celery Seed
  • Red Pepper Flake

Mix spices with veggies in a large bowl. Add dried oregano and salt/pepper. Toss with a small amount of canola oil to coat. Move to a tall stock pot or bucket. Bring distilled white vinegar to a boil and pour over veggies to cover. Finished Giardiniera may be processed in glass jars or stored in the refrigerator.

Jackie Errico
Read 1369 times Last modified on Friday, 16 January 2015 21:50
Public House | 1110 Market St. Chattanooga, TN 37402 | 423.266.3366
Public House, a downtown Chattanooga restaurant

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