While perusing Paula Dean’s web site this week, I was inspired by Kathie Lee; her guest chef’s recipe for Pickled Vegetables; to make my own version of Hot Giardiniera with some leftover vegetables I had in the fridge.
I love anything made with vinegar and the crisp, hot vegetables go so nicely with a variety of dishes. It made my mouth water just thinking about canning some jars for my pantry.
My version omits the oil that sometimes is added to Giardiniera and sings with the freshness of white vinegar, scotch bonnet peppers and red peppercorns. This is a simple recipe that you can put right into the fridge and will stay fresh for up to two weeks.
From Wikipedia, the free encyclopedia:
Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil. Giardiniera is available as either mild or hot. In the United States, hot giardiniera is often referred to as “Hot Mix”.
Common vegetables in the Italian version, also called sotto aceti, include onions, celery, zucchini, carrots and cauliflower, pickled vegetables in red- or white-wine vinegar. It is typically eaten as an antipasto, or with salads.
In Chicago, giardiniera is a condiment, typically used as a topping on Italian beef sandwiches. Giardiniera is commonly made with Serrano peppers and some combination of assorted vegetables, such as bell peppers, olives, celery, pimentos, carrots and cauliflower and sometimes crushed red pepper flakes, all marinated in vegetable oil, olive oil, soybean oil or any combination of the three oils.
Rebecka’s Hot Giardiniera Mix
3 cups white vinegar
3 cups water
1/4 cup sugar
2 teaspoons Maldon Sea Salt
2 teaspoons red peppercorns
2 bay leaf
3 cups cauliflower, cut into bite sized pieces
1 red bell pepper seeded and cut into strips
1 yellow bell pepper seeded and cut into strips
2 serrano peppers seeded and cut into strips
1 whole scotch bonnet pepper split
Combine all ingredients in a large stock pot and cook over medium heat for 5 minutes, reduce heat and cook for additional 5 minutes or until vegetables are aldente, don’t over cook. Discard the scotch bonnet pepper and bay leaf.
If you’re going to use the Giardiniera right away let the mixture cool and transfer to container with a lid and refrigerate.
If you want to can the Giardiniera, place the hot vegetables in sterilized jars, pour hot liquid over the vegetables, remove air bubbles and seal jars. Process in a hot water bath for 15 minutes.