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!
Cut into bite sized pieces:
- Squash and/or Zucchini
- Green Bell Peppers
- 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.