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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
Public House | 1110 Market St. Chattanooga, TN 37402 | 423.266.3366
Public House, a downtown Chattanooga restaurant

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