Homemade Hot Giardiniera Recipe | Jeff Mauro
- Difficulty: Easy
- Yield: Approximately 3 to 4 cups
- Nutritional Information (per 1 of 10 servings): Calories 398, Total Fat 44 g, Saturated Fat 3 g, Carbohydrates 3 g, Dietary Fiber 1 g, Sugar 1 g, Protein 0 g, Cholesterol 0 mg, Sodium 181 mg
- Total Time: 16 hours 20 minutes
- Preparation Time: 20 minutes
- Inactive Time: 16 hours
Ingredients
- 1/4 cup table salt
- 1 cup small diced carrots
- 1 cup small cauliflower florets
- 4 to 8 serrano peppers, thinly sliced (adjust based on desired spiciness)
- 2 garlic cloves, minced
- 1 celery stalk, finely diced
- 1 red bell pepper, diced small
- 2 cups canola oil
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
Instructions
Whip up this fiery, crunchy Homemade Hot Giardiniera from Jeff Mauroperfect for elevating your Italian beef sandwiches or adding zesty kick to any meal. It's easy, rewarding, and gets better with time!
- Dissolve 1/4 cup table salt in 2 cups of water in a non-reactive bowl. Toss in the diced carrots, cauliflower florets, sliced serrano peppers, minced garlic, diced celery, and small-diced red bell pepper. Stir to coat, cover, and chill overnight in the fridge for that perfect pickle magic.
- The next day, drain and rinse the veggies thoroughly. In a fresh bowl, whisk 2 cups canola oil with 1 tablespoon dried oregano and 1/2 teaspoon black pepper. Add the veggies, mix well, and marinate overnight. Flavors deepen beautifullylet it sit up to two days, then jar it up airtight and refrigerate. Enjoy for 2-3 weeks!
