Mike's Hot Giardiniera

Name: Mike's Hot Giardiniera
Yield: 12 Servings
Cuisine: American
Ingredients: ● For The Vegetables [all peepers & onions to be jullianned]; 2 EX LG Firm Cucumbers [peeled]; 3 English Cucumbers [unpeeled]; 1 EX LG Viadalia Onion; 1/2 Cup Red Onions; 1/2 Cup Green Onions; 8 Cloves Garlic [smashed & minced]; 1/2 Cup Chopped Celery Stalks; 1 Cup Baby Carrots [optional]; 1 Green Bell Pepper [deseeded]; 4 LG Red Sweet Baby Bell Peppers [deseeded]; 4 LG Orange Sweet Baby Bell Peppers [deseeded]; 4 LG Yellow Sweet Baby Bell Peppers [deseeded]; 3 EX LG Jalapeno Peppers [deseeded]; 1/2 Cup Cauliflower Florets; ● For The Mason Jar Seasoning [to taste - good dashes of each]; Whole Peppercorns; Crushed Leaves Bay; Habenero Pepper Flakes; Red Pepper Flakes; Oregano; Italian Seasoning; Granulated Onion Powder; Fine Minced Fresh Garlic; ● For The Boiled Brine; 2.5 Cups White Vinager; 8 Cups Filtered Water; 1/2 Cup Granulated Sugar; 1 tbsp Granulated Garlic Powder; 1 tbsp Granulated Onion Powder

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Giardiniera which means, "Italian Picked Vegetables." It's a delicious condiment that's spicy, sweet, salty and tangy all at the same time. It's great on Chicago Italian Beef Sandwiches, Philly Cheese Steaks, Sausage Sandwiches, Hot Dogs, Hamburgers, French Dips, eggs and most pizzas and pastas. Served hot or cold with additional vinager to the side. Or, just eat it straight out of the jar! Excellent work students! Delicious!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

2 Days

12 Servings

● For The Vegetables [all peepers & onions to be jullianned]
2EX LG Firm Cucumbers [peeled]
3English Cucumbers [unpeeled]
1EX LG Viadalia Onion
1/2 CupRed Onions
1/2 CupGreen Onions
8 ClovesGarlic [smashed & minced]
1/2 CupChopped Celery Stalks
1 CupBaby Carrots [optional]
1Green Bell Pepper [deseeded]
4LG Red Sweet Baby Bell Peppers [deseeded]
4LG Orange Sweet Baby Bell Peppers [deseeded]
4LG Yellow Sweet Baby Bell Peppers [deseeded]
3EX LG Jalapeno Peppers [deseeded]
1/2 CupCauliflower Florets
● For The Mason Jar Seasoning [to taste - good dashes of each]
Whole Peppercorns
Crushed Leaves Bay
Habenero Pepper Flakes
Red Pepper Flakes
Oregano
Italian Seasoning
Granulated Onion Powder
Fine Minced Fresh Garlic
● For The Boiled Brine
2.5 CupsWhite Vinager
8 CupsFiltered Water
1/2 CupGranulated Sugar
1 tbspGranulated Garlic Powder
1 tbspGranulated Onion Powder
4 tbspCourse Sea Salt [more if desired]
● For The Options
Green Olives
Thin Sliced Cabbage
● For The Equipment
12Sterilized Half Pint Mason Or Kerr Jars
1 SqueezeBottle White Vinager [to serve on the side]

Saved

Steps

2 Days

1

Chop all vegetables.
2

Add your seasonings to the base of your Mason jars to taste.
3

Add your vegetables into your jars.
4

Create and boil your brine.
5

Fill your jars just shy of the tops with your hot brine. Cap tightly and shake vigorously.
6

Turn your hot jars upside down. Leave them until they cool down. This will help the lids seal.Shake them up occasionally.
7

.Refrigerate for 2 days or longer. It only gets better with time. Again, shaking jars or flipping them over occasionally. Serve with a side of additional vinager. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on October 01, 2017 20:17

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

Keywords

Jalapeño Onion Red Onion Welsh Onion Vege Cucumber Cauliflower Bell Pepper Celery Sweet Green Pepper Cabbage Carrot Orange Garlic

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Mike's Hot Giardiniera

Mike's Hot Giardiniera

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