How to Make Giardiniera (Chicago Style)
Tom Jackson
Rated 4.6 stars by 14 users
Category
Veggies
Cuisine
Italian
Servings
32
Prep Time
30 minutes
You need Chef Tom’s Chicago Style Giardiniera in your life! With just a little bit of knife work and a simple oil and vinegar marinade, Chef Tom demonstrates the simplicity of this iconic Chicago Condiment. This pickled veggie relish is perfect on Italian beef sandwiches, brats, eggs, and pasta salad to name a few.
Ingredients
- 1 cup serrano peppers, small dice
- 1 cup cauliflower, small dice
- 1/2 cup red bell pepper, small dice
- 1/2 cup carrot, small dice
- 1/2 cup celery, small dice
-
1/2 cup Jacobsen Salt Co. Kosher Sea Salt
- 1/2 cup sport peppers, small dice
- 1/2 cup green olives, small dice
- 4 cloves garlic, minced
- 1 tbsp red pepper flakes
- 1 1/2 tsp dried oregano
- 1/2 tsp celery seeds
- 1 cup white vinegar
-
3/4 cup extra virgin olive oil
-
1/4 cup Colonial Chile Oil
Directions
- To make the Chicago Giardiniera, combine the Serranos, cauliflower, red bell, carrot and celery in a small container. Add the 1/2 cup salt and toss to coat. Cover and let brine in the refrigerator overnight.
- The next day, rinse the veggies and discard any collected water. Place the veggies in a mixing bowl and add the sport peppers, green olives, garlic, red pepper flakes, oregano and celery seeds. Toss well.
- Transfer to a quart sized mason jar. Add the vinegar and oils. Store in the refrigerator. Best after 2-3 days of sitting.
Recipe Note
Other Recipes You Might Enjoy:
Chicago Style Italian Beef Sandwich
How to make Chile Crunch
Recipe Highlights and Insights:
Giardiniera, a flavorful Italian condiment, traces its origins back to the late 19th century when Italian immigrants brought their culinary traditions to the United States. The word "giardiniera" translates to "female gardener" in Italian, reflecting its vegetable-centric nature. Initially crafted as a way to preserve surplus vegetables, giardiniera typically consists of a medley of pickled vegetables such as bell peppers, carrots, cauliflower, and celery, seasoned with vinegar, herbs, and spices. Over time, regional variations emerged, with Chicago-style giardiniera being one of the most famous, featuring a spicy kick from the addition of hot peppers. Today, giardiniera is beloved for its tangy, crunchy texture and versatile use as a topping for sandwiches, salads, pizzas, and more, embodying the rich heritage of Italian-American cuisine.
