Billy's Hot Giardiniera

BILLY’S HOT GIARDINIERA

Technically speaking, “giardineria” is “an Italian relish of pickled vegetables in vinegar or oil.” That’s the textbook definition anyway; but for those of you who have ever visited Chicago you’ll know that’s for some of us it’s not so much a condiment as it is an article of faith. Certainly, my husband Billy is a fanatic, and homemade giardiniera is the one canning project he takes to with gusto. Here’s how the DiSommas make giardiniera: as you can see it’s a five-day process so make sure you plan ahead!

Makes 1 quart Day One In a large mixing bowl, combine 2 cups water with 2 cups water the salt. Stir until dissolved. Add the diced carrots, cauliflower, celery, bell peppers, olives, and serranos. ¼ cup kosher salt Mix to combine. Cover with plastic food wrap and 1 cup peeled carrots, cut into ¼-inch cubes refrigerate overnight. 1 cup cauliflower, cut into pieces 1 large celery stalk, leaves removed, cut into Day Two ¼-inch cubes Using a large colander, drain and rinse the vegetables. 1 red pepper, seeds removed, cut into ¼-inch Discard the salted water. pieces In a clean bowl, combine the oil and vinegar with the ½ cup coarsely chopped pitted green olives garlic, oregano, and red pepper flakes. Add the rinsed 2 to 4 serrano chilies, seeds removed, vegetables and mix to combine. Cover with plastic food chopped wrap and refrigerate for 3 days to marinate. ¾ cup canola oil ¾ cup distilled white vinegar (5% acidity) Day Five 2 garlic cloves, minced After 3 days marinating in the bowl in the refrigerator, transfer the vegetables to a clean quart jar. Pour as ½ teaspoon dried oregano much of the seasoned oil/vinegar mixture in as you ¼ teaspoon red pepper flakes need to cover the vegetables. The mixture will keep in the refrigerator for 3 to 4 weeks.

Note: I don’t recommend processing jardinera through a traditional canning method. One of the things I love about jardinera is the crunch. Canning causes the jardinera to lose that delicious crunchy bite.