Food & Drink

FOOD SWAP Giardiniera

Giardiniera is a Chicago thing. A spicy mixed vegetable pickle, giardiniera is the required topping for Chicago’s iconic Italian beef sandwich. A milder version made with olives appears in New Orleans’s muffuletta. But giardiniera’s uses do not stop at sandwiches. Chicagoans add it to their pizza, toss it onto salads, and eat it straight out of the jar. And food swap giardiniera boasts a lot of curb appeal. The colors of the mixed vegetables look beautiful behind glass. No need to add more than a simple label. As with all pickles, giardiniera needs a few weeks to cure after being jarred, so be certain to mark the date that you made it and suggest an opening date.

Giardiniera

Print Recipe

Serves: 5 Pints

Ingredients

1 head cauliflower, cut into small florets
4 stalks celery, trimmed and sliced
3 carrots, peeled and cut into rounds
3 red peppers, diced
3 jalapeño peppers, ribs and seeds removed and minced
¼ cup sliced garlic cloves
2 cups water
4 cups distilled white vinegar
2 cups sugar
1 tablespoon pickling salt
1¼ teaspoons red pepper flakes
1¼ teaspoons celery seeds
2½ teaspoons black peppercorns

Instructions

Combine the cauliflower, celery, and carrots in a large bowl. Prepare the red and jalapeño peppers and garlic, and set aside.

Prepare a boiling-water-bath canner and heat five pint jars.

Bring the water, vinegar, sugar, and pickling salt to boil in a large saucepan, stirring to dissolve the sugar.

When the brine is boiling, add the cauliflower, celery, and carrots. Return to a boil. Add the peppers and garlic and remove from the heat.

Ladle the vegetables into the prepared jars using a slotted spoon. Add to each jar ¼ teaspoon red pepper flakes, ¼ teaspoon celery seeds, and ½ teaspoon black peppercorns. Top with brine, leaving ½ inch headspace. Bubble the jars and wipe the rims with a damp cloth.

Place the lids on the jars and screw on the rings just until you feel resistance.

Process the jars in the boiling-water bath for 10 minutes. Allow the jars to cool in the water 5 minutes before removing to a towel to cool completely.

Check the seals and store in a cool, dark place for up to 1 year.