I am from Chicago and I eat giardiniera on EVERYTHING. Sandwiches, soups, stews, pizza, and chili. It’s a staple like salt or pepper in my home. Thank you for the recipe.
Nice recipe, giardiniera is great as a snack, topping, or even an ingredient in other dishes. I like to make mine mid-way between italian and chicago style, makes it snackable, but easy to chop into smaller pieces for a hero or sandwich. Instead of the vinaigrette, I like it fermented. Same basic instructions, but with a 3% salt brine instead of the vinegar/oil mixture. Keep at room temp, away from the sun, for at least two weeks, but you can let it go until the fermentation stalls, or it's got the desired level of funk. Cheers!
Thanks for this recipe! Very timely. Another youtuber recently published a very well researched guide to Chicago-stlye thin crust pizza, about which he states a classic southside combo is sausage and Chicago-style giardiniera. I'm a north-sider myself but love this unbeatable combo too. My problem is that I live in Sweden now, and have not been able to find giardiniera anywhere... Problem now solved. Thank you again! Ps: in (french) cooking school we boiled a seasoned brine first. Then added only to carrot to the hot brine. When cool the rest of the vegetables were added. No oil was used. So my old text book recipe didn't help here. Oil in Chicago-style is a must!
I recently moved to Chicago from LA and had a steakhouse beef sandwich at Potbelly for the first time today and I instantly fell in love with the hot peppers! I did a bit of research to find out that they are Chicago style giardinieras! This is going to be a staple condiment in my fridge, thanks for the recipe Mike :)
Much needed. I moved from Chicago to Houston and could not find this. Was about to order it on Amazon for $10 a jar. Then I said let me check RUclips 😂thank u… will make it myself
Being from OUTSIDE Chicago it`s easy to find up there. Being in Florida for 7 months NOT easy to find. So I`m all over this my wife loves it in her eggs and cheese. Thanks so much! Don`t forget the BEEF, They sure don`t have that up n around here. Brought down 20 pounds from CHi TOWN
I like them both! But I prefer the italian style because for me, it is a side dish, like a salad with a little cottage cheese. GREAT when you are dieting.
love this stuff on a roast beef sandwich with provolone on a Ciabatta roll. Hearty sandwich that keeps ya full till till lunch if you eat it for dinner
This looks amazing! There used to be a place in Leesburg, VA called “Windy City Red Hots” that served real Chicago dogs, beef sandwiches, etc. They had the best giardiniera! It’s clearly related to the olive salad spread on the famous Muffuletta sandwiches in Louisiana.
Grew up in Addison IL and went to school with the Portillos boys. Love Giardiniera but not jalapeños or chili flakes for me but DEFINITELY green olives! Hard top find it down here in SW Florida! Love on my beef sandwich’s and on my Rosaties green pepper, Giardiniera and sliced beef pizza!!!
Nice. Yeah, I wasn't far at all from Addison. Yes, green olives! I love them. My wife always wants me to leave them out. Boo. I guess you can do what you want when it's homemade. Lol.
Thank you so-o-o-o much. I was introduced to Fontano's sandwiches during my years at "U of I, Chicago Circle" in the early 70's and they became a benchmark for me of what a sandwich should be. I've been living abroad for over 40 years but it was only about 10 years ago that I thought of making my own Giardiniera and when I looked for a recipe, all I found was the antipasta version, so I melded what I remembered with the seasonings in the recipes and concocted something close. Hearing you refer to Chicago Giardiniera made me feel homesick and realize that it's yet another food with the Chicago stamp on it. I can't wait to make some giardiniera! (BTW - you'd love Barcelona ;-)
This is awesome to hear. Thanks, Jura. Yes, I definitely love and gotta have my Chicago style giardiniera. Making it again this weekend! We use it all the time.
OK I'm late to this but I had never heard of Chicago style until we ate at a new Italian restaurant, and they had it as a side condiment. I was hooked at first bite. I ask the waiter and he suggested check RUclips for recipes. Ok I have ran past 3 or 4 but this one will be my keeper, I think. This will sure beat having to chop the big stuff here :). Yes I'm guilty of buying a jar then chopping it down into spreadable bits. Thank you for sharing
I did Italian and Chiicago style rolled in one, with some pickle brine I had leftover, some zucchini, banana peppers and olives. It is fabulous!!! Thank you so much. Now unto the Mustard BBQ Sauce! :)
Love it! Sounds like a GREAT giardiniera for sure! That's one thing I love about giardiniera, how customizable each version is to your own preferences. Enjoy!
Hi Mike, hope you're doing well; you've got a new subscriber! Love your attitude and detailed explanation and from now on, this Cuban granny from Miami will be adding your Chicago style Giardinera to the Sunday lunch with the family. Stay safe and best regards!
I made the Chicago style and it was great and love the olive oil and vinegar blend. I think I used white wine vinegar. Planning to do it again but cut the vegetables bigger so it's a blend of styles. Quick question - what kind of salt do you use, it would really help if the recipe was more specific on this detail. Thanks for all your hard work.
I had no idea we had our own recipe, until I tried to find "ours" on Amazon (I live near London UK). Thx for the recipe! BTW, why don't people use olives? Best part!!!! Miss the food, dude.
I like to make my own hybrid: I chop them fine in a Chicago style and use fresh chili, but I use a vinegar base in an Italian style. I once tried to make an olive oil based giardiniera, but didn't like it at all.
Y'all I've been eating this on a hot dog bun OR fork when I have a hankering for some ever since I read about it a few months ago in a magazine. Placed an order via Amazon for some "Chicago Johnny's," and been hooked ever since. Now, I will try my own homemade version thanks to this video. I have Bell Peppers & Jalapeños growing in my garden...sooo why not. Thank ya!!
I'm a Chicago boy too. Looked at many recipes, including one of Marconi's factory making Giardiniera. They definitely have onions in theirs--and another suggestion someone else made is use the light EVOO. Now, I got an Italian Beef recipe that is about 85% close to what you get in Chicago, but not quite there. Thanks for the vid!
Thanks, Charlie. Yeah, definitely variations and differences in some brands/restaurants, but this is our personal favorite way to make it. And yeah! Gotta have a good Italian beef recipe! We have to make it at home now, too. Have a good one!
Marconis does not have onions. The ingredients are on the label. Watch Chicago's Best Marconi video again. He names off all ingredients. No onions. I'm not saying onions wouldn't be a great addition, just not present in Marconi's
You can, Jane, though to a limit. Some people continue to add stuff to their brine. I would just keep an eye on it, make sure there are no signs of rot/growth or bad smells. The more vinegar the better for longer keeping.
I mix mazzetta gardiniera with cottage cheese. Unbelievably delicious. Has anyone else ever done this? I don’t see any record of anyone talking about this anywhere.
Thanks so much. You can surely add in any hot peppers that you prefer. When it is more finely chopped, it's a great condiment for sandwiches, grilled meats, sausages, and more. In Chicago, it's usually served on beef sandwiches.
@@ChiliPepperMadness Thank you for your answer. I put it in a chili and a hot sauce (both delicious), but didn't think about sandwiches... Great idea! Have a nice day!
DONT make this with bhut jolokia. It far too hot. You can maybe do it with a jalapeño Serrano and maybe a habanero but definitely not anything in the super spice category. It’ll kill the flavor of everything else.
I grew up with old school Sunday pot roast. The meat was great. The potatoes were done sometimes, over or under done other time. Always bland and the carrots were a disgusting mulch. I spent 50 years of my life hating cooked carrots and boiled potatoes. Now, I just pop the meat, garlic, onions and some seasoning in the crock pot. About thirty minutes before the meat is ready, I make garlic and herb mash potatoes. About 15 minutes before dinner, I dump a giardinira of carrot (minimum) in the pot. I sometimes also have celery, onion rings and mushrooms. Line the bottom of a large bowl with the potatoes and pile on the meat, gravy and giardinira on top. A sprnkle of Parma or romano doesn't hurt. The potatoes are rich, flavorful and creamy. The vegetable are tasty but still crunchy. The gravy has a zip from the brine. And really, how can parma/Roma not improve anything. This has surpassed chili as my ultimate winter comfort food.
Curious about the vegetable selections. Celery and cauliflower are cool season while peppers and cucumbers are warm season. When would you have all of these from your garden to prepare. If it means “around the garden” these things are not around the same time.
My Chicago style usually lasts a couple months with enough vinegar, though we go through it quickly. The Italian style not as long, as it's larger chunks, so I would consume it within a week, sooner for freshness.
The Poor Conservative sent me here😃I have never tried this before but it looks really delicious😋I will try this for sure👍🏻New supporter here😁ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Tarot, the brine doesn't necessarily have to cover all the vegetables while it sits in the fridge, but it's ideal - for the best preservation and flavor.
Jar-din-Yera. I ferment mine in 3.5% brine and miss the oil. The tannins in a bay leaf help it stay crisp longer . Regardless, zuke and squash go too soft, too quickly. Green beans work well though
I make at home and dip a bite at a time like a French dip.. I agree tho, dipping the whole Sammy at once ruins it. I want to make cpm recipe but I just buy mazzeta brand in store.. really good stuff but I bet cpm is better if I tried to make it🍻
Hey I've growing up on the south side of Chicago and I agree with you but I have to say celery is my favorite and you didn't mention that I've always found celery to be the most important part of this .
@@ChiliPepperMadness I have to go back on it again but you said Chicago style you did not put celery in and everywhere that I've been in Chicago salary is there and yes I always put celery in mine to me it's the best ingredient apart from the peppers
Len, not sure if you watched the entire video, but YES, celery is included in both recipes - Italian and Chicago Style. It's even listed in the ingredients in the description of the video. 2 stalks celery. Regardless, not all places put celery in their giardiniera. You're right, though, it's pretty common. If you make this, add as much as you'd like.
I apologize I went back and heard it and you did say celery sorry back in the day I worked on Aberdeen and Taylor in the '60s we kept ours in a crock pot something like a crock pot some kind of a stone pot
Pierre, you can incorporate more vinegar and keep everything submerged in the liquid to keep it for quite a bit longer. Vinegar is a great preservative.
@@ChiliPepperMadness another question sorry! There’s another recipe that says to rinse vegetables after they were soaked overnight. Is it bad idea to rinse before adding rest of ingredients?
Sonia, if you take it out of the fridge, the oil will soften again. Oil does harden in the refrigerator. If it bothers you, you can use more vinegar or water for your next batch.
Sonia, it will still get plenty of flavor in the refrigerator when the oil hardens up. What you can do is take out what you're going to use and let it come to room temp, then use it. I often just scoop it right out of the jar from the refrigerator and use it that way. It loosens up very quickly.
Yes, too big and chunky is not for me. I also can do without the carrots, but not the olives. For some reason I see white vinegar as a household cleaner and not something I'd use in food prep. Must be the Italian in me. Another thing I don't understand is why you're not covering the vegetables in your vinaigrette. But otherwise very informative.
You can easily chop it to preference, and of course adjust to your preferred veggies. Vinegar is easy to swap, maybe a nice champagne vinegar, another preference variable. You'll want to cover in the vinaigrette if you're keeping it awhile. I don't like to drown it for serving. Cheers!
I have a question. WTF is "good quality" white vinegar. I mean I know what good quality red wine vinegar is. I know what good quality apple cider vinegar is. Balsamic, etc... White Vinegar is just distilled vinegar. Its all the same IMO.
It really comes down to using a vinegar you like the taste of. You can use any of the vinegars you mention, though a white vinegar is most commonly used. I prefer a white wine vinegar, or a mixture of white wine vinegar and white vinegar.
Why do you keep looking to the right and making a face when you are presenting ingredients? Not a big deal but I found it distracting and took away from the quality of the video. Otherwise nice Giardiniera, I like mine more fermented/brined and pickled without oil
Probably because I'm not one of those trained TV type presenter people and I just talk when I cook, and that isn't very natural to me. I'm just some guy cooking in his kitchen.
What's your Favorite? Italian Style or Chicago Style?
Chicago! Mike Ditka brand is 🔥
Why ask? What's with the no olive oil kind? Freaked me out!!!
I am from Chicago and I eat giardiniera on EVERYTHING. Sandwiches, soups, stews, pizza, and chili. It’s a staple like salt or pepper in my home. Thank you for the recipe.
Love it!! Seriously, we MUST have this on hand here all the time. =)
My mouth flooded. Thanks for sharing this.
Nice recipe, giardiniera is great as a snack, topping, or even an ingredient in other dishes. I like to make mine mid-way between italian and chicago style, makes it snackable, but easy to chop into smaller pieces for a hero or sandwich.
Instead of the vinaigrette, I like it fermented. Same basic instructions, but with a 3% salt brine instead of the vinegar/oil mixture. Keep at room temp, away from the sun, for at least two weeks, but you can let it go until the fermentation stalls, or it's got the desired level of funk.
Cheers!
Thanks, Vincent. That's a great way to make it, I think, a cross between. Fermented would be awesome.
Was thinking about doing it this was and adding onions to mine.
Looks great. I can’t wait to try this out. Thank you!
Can't wait for you to try it!
Thanks for this recipe! Very timely. Another youtuber recently published a very well researched guide to Chicago-stlye thin crust pizza, about which he states a classic southside combo is sausage and Chicago-style giardiniera. I'm a north-sider myself but love this unbeatable combo too. My problem is that I live in Sweden now, and have not been able to find giardiniera anywhere... Problem now solved. Thank you again!
Ps: in (french) cooking school we boiled a seasoned brine first. Then added only to carrot to the hot brine. When cool the rest of the vegetables were added. No oil was used. So my old text book recipe didn't help here. Oil in Chicago-style is a must!
Thanks! Enjoy your time in Sweden! I hope to visit there!
I recently moved to Chicago from LA and had a steakhouse beef sandwich at Potbelly for the first time today and I instantly fell in love with the hot peppers! I did a bit of research to find out that they are Chicago style giardinieras! This is going to be a staple condiment in my fridge, thanks for the recipe Mike :)
Awesome, thanks! Enjoy! And enjoy all the food Chicago has to offer as well. =)
Much needed. I moved from Chicago to Houston and could not find this. Was about to order it on Amazon for $10 a jar. Then I said let me check RUclips 😂thank u… will make it myself
I know, right? I'd rather just make it myself. Enjoy!
This is my second time making Chicago style in two weeks! Went from 2 32oz jars to 4! Yummy, great recipe, thanks 😊
That is awesome! I love it!
Being from OUTSIDE Chicago it`s easy to find up there. Being in Florida for 7 months NOT easy to find. So I`m all over this my wife loves it in her eggs and cheese. Thanks so much! Don`t forget the BEEF, They sure don`t have that up n around here. Brought down 20 pounds from CHi TOWN
I hear you! I make my own beef sandwiches now, too. Same issue! And pizza.
Thanks going to make this my mom use to make this all the time!!!!!
Hope you enjoy it!!!
@@ChiliPepperMadness I know I will thanks so much!!!!
This is my go to recipe for giardinera. I tinker with the oil to vinegar mixture.
This is great for my oatmeal thanks good recipe
Hope you enjoy
My Italian family blanched the peppers for about 20 minutes to soften them up for their homemade Italian Beef and Sausage sandwiches.
A great idea! Very nice.
@@leocabral9682 👌👌👌
Thank you awesome been looking for this!
Welcome - enjoy!
I like them both! But I prefer the italian style because for me, it is a side dish, like a salad with a little cottage cheese. GREAT when you are dieting.
love this stuff on a roast beef sandwich with provolone on a Ciabatta roll. Hearty sandwich that keeps ya full till till lunch if you eat it for dinner
Awesome, thanks. I agree, SO good.
This looks so yummy ! Its so good to put this on top of beef or steak sandwich.
Yes! Perfect on steak. It really it outstanding.
This looks amazing! There used to be a place in Leesburg, VA called “Windy City Red Hots” that served real Chicago dogs, beef sandwiches, etc. They had the best giardiniera! It’s clearly related to the olive salad spread on the famous Muffuletta sandwiches in Louisiana.
Give it a try! I bet it will bring back so many great memories!
This stuff is so good I eat it by the fork!
Seriously, me too. I love it.
I just did for the first time. Mine was store bought from Aldis. It was the mild version but way to salty for me.
It's also a tipical dish here in Portugal we also call it Jardineira. We add cow meat and Chorizo to give a litle taste.
Interesting! Thanks, Filipe. I didn't realize, and now I'm super curious to try it. Booking a trip to Portugal! =)
Great video! I’m making some today! Thank you!
Have fun! Enjoy!!
Can’t wait to try both styles & I’ll be canning them. Thanks a ton for the inspiration! Happy New Year!
Great! I hope you enjoy them both, Yoli. Happy New Year!
Great video. Love this condiment. Portillos baby Italian beef with sausage.
Thanks! So good! Loves me a good Italian beef for sure.
Grew up in Addison IL and went to school with the Portillos boys. Love Giardiniera but not jalapeños or chili flakes for me but DEFINITELY green olives! Hard top find it down here in SW Florida! Love on my beef sandwich’s and on my Rosaties green pepper, Giardiniera and sliced beef pizza!!!
Nice. Yeah, I wasn't far at all from Addison. Yes, green olives! I love them. My wife always wants me to leave them out. Boo. I guess you can do what you want when it's homemade. Lol.
That’s awesome loved great 👍👏❤️👊🏻🙏🏽💯
Thank you so-o-o-o much. I was introduced to Fontano's sandwiches during my years at "U of I, Chicago Circle" in the early 70's and they became a benchmark for me of what a sandwich should be. I've been living abroad for over 40 years but it was only about 10 years ago that I thought of making my own Giardiniera and when I looked for a recipe, all I found was the antipasta version, so I melded what I remembered with the seasonings in the recipes and concocted something close. Hearing you refer to Chicago Giardiniera made me feel homesick and realize that it's yet another food with the Chicago stamp on it. I can't wait to make some giardiniera! (BTW - you'd love Barcelona ;-)
This is awesome to hear. Thanks, Jura. Yes, I definitely love and gotta have my Chicago style giardiniera. Making it again this weekend! We use it all the time.
You're awesome, thank you for the recipe!🏆👍
My pleasure 😊
NYC should discover this thing!
OK I'm late to this but I had never heard of Chicago style until we ate at a new Italian restaurant, and they had it as a side condiment. I was hooked at first bite. I ask the waiter and he suggested check RUclips for recipes. Ok I have ran past 3 or 4 but this one will be my keeper, I think. This will sure beat having to chop the big stuff here :). Yes I'm guilty of buying a jar then chopping it down into spreadable bits. Thank you for sharing
Glad to help! Gotta have my giardiniera. =)
I did Italian and Chiicago style rolled in one, with some pickle brine I had leftover, some zucchini, banana peppers and olives. It is fabulous!!! Thank you so much.
Now unto the Mustard BBQ Sauce! :)
Love it! Sounds like a GREAT giardiniera for sure! That's one thing I love about giardiniera, how customizable each version is to your own preferences. Enjoy!
Great video brother.
Authentic and fresh
I appreciate that!
Hi Mike, hope you're doing well; you've got a new subscriber! Love your attitude and detailed explanation and from now on, this Cuban granny from Miami will be adding your Chicago style Giardinera to the Sunday lunch with the family. Stay safe and best regards!
Thanks so much, Siomara. You sound like an extremely kind person. I wish you all the best. And thank you!
@@ChiliPepperMadness 💝
I use Calabrian chilis or red birdseye chili's, and red wine vinegar, but yours looks awesome👍🏼🇺🇸🍻 thanks for the share
Sounds great!
Thank you JC for the link to this👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Awesome ty so much ,God bless you 🙏
Chicago style, specially with a good Italian beef sandwich 😊
I made the Chicago style and it was great and love the olive oil and vinegar blend. I think I used white wine vinegar. Planning to do it again but cut the vegetables bigger so it's a blend of styles. Quick question - what kind of salt do you use, it would really help if the recipe was more specific on this detail. Thanks for all your hard work.
Any salt will work for this recipe, really. It's best to stay away from iodized salt and salt with additives.
Great show mate thank you
Very welcome!!
Made the Chicago style today hope it comes out good
Hope you enjoy
So glad I found your video, thanks for the content, looks soooo good!
Thanks for watching!
I had no idea we had our own recipe, until I tried to find "ours" on Amazon (I live near London UK). Thx for the recipe! BTW, why don't people use olives? Best part!!!! Miss the food, dude.
Just had this for lunch.
Outstanding!
I'm making this right now. I also added a ghost pepper and banana peppers
Enjoy!
I always put red onions in mine
Looks delicious
It was!
I love both 😍.
Me too! =)
Can use cider vonagar instead of white. Vinagar.
Chicago style cooking is the best!
Oh yeah!!
I like to make my own hybrid: I chop them fine in a Chicago style and use fresh chili, but I use a vinegar base in an Italian style. I once tried to make an olive oil based giardiniera, but didn't like it at all.
Awesome. Enjoy it!
Y'all I've been eating this on a hot dog bun OR fork when I have a hankering for some ever since I read about it a few months ago in a magazine. Placed an order via Amazon for some "Chicago Johnny's," and been hooked ever since. Now, I will try my own homemade version thanks to this video. I have Bell Peppers & Jalapeños growing in my garden...sooo why not. Thank ya!!
Nice! I love this stuff. Always in the fridge. Enjoy!
I'm a Chicago boy too. Looked at many recipes, including one of Marconi's factory making Giardiniera. They definitely have onions in theirs--and another suggestion someone else made is use the light EVOO. Now, I got an Italian Beef recipe that is about 85% close to what you get in Chicago, but not quite there. Thanks for the vid!
Thanks, Charlie. Yeah, definitely variations and differences in some brands/restaurants, but this is our personal favorite way to make it. And yeah! Gotta have a good Italian beef recipe! We have to make it at home now, too. Have a good one!
Marconis does not have onions. The ingredients are on the label. Watch Chicago's Best Marconi video again. He names off all ingredients. No onions. I'm not saying onions wouldn't be a great addition, just not present in Marconi's
Can you keep adding brined vegetables to the old viniagrette (in other words, how long will it keep)?
You can, Jane, though to a limit. Some people continue to add stuff to their brine. I would just keep an eye on it, make sure there are no signs of rot/growth or bad smells. The more vinegar the better for longer keeping.
@@ChiliPepperMadness thanks
I mix mazzetta gardiniera with cottage cheese. Unbelievably delicious. Has anyone else ever done this? I don’t see any record of anyone talking about this anywhere.
Great idea! There are many uses for giardiniera.
That sounds oishi.
That sounds great!!! Easy to chop finer, add some parmesan and have on garlic bread or baguette.
Never heard of this! Thank you! Also, any thoughts on the Bhut Jolokia hot pepper? What would you use it for?
Thanks so much. You can surely add in any hot peppers that you prefer. When it is more finely chopped, it's a great condiment for sandwiches, grilled meats, sausages, and more. In Chicago, it's usually served on beef sandwiches.
@@ChiliPepperMadness Thank you for your answer. I put it in a chili and a hot sauce (both delicious), but didn't think about sandwiches... Great idea! Have a nice day!
DONT make this with bhut jolokia. It far too hot. You can maybe do it with a jalapeño Serrano and maybe a habanero but definitely not anything in the super spice category. It’ll kill the flavor of everything else.
Chicagoan who puts Giardiniera on everything. Try some Chicago style, drained, medium heat in your next Tuna Salad! Super!!
Thanks for the tip!
Finally!!! 🎉❤
The time has come, huh?!
I grew up with old school Sunday pot roast. The meat was great. The potatoes were done sometimes, over or under done other time. Always bland and the carrots were a disgusting mulch. I spent 50 years of my life hating cooked carrots and boiled potatoes. Now, I just pop the meat, garlic, onions and some seasoning in the crock pot. About thirty minutes before the meat is ready, I make garlic and herb mash potatoes. About 15 minutes before dinner, I dump a giardinira of carrot (minimum) in the pot. I sometimes also have celery, onion rings and mushrooms. Line the bottom of a large bowl with the potatoes and pile on the meat, gravy and giardinira on top. A sprnkle of Parma or romano doesn't hurt. The potatoes are rich, flavorful and creamy. The vegetable are tasty but still crunchy. The gravy has a zip from the brine. And really, how can parma/Roma not improve anything. This has surpassed chili as my ultimate winter comfort food.
I love it. I've used a jar of giardiniera with my pot roast several times and always love it. Thanks for sharing!
What kind of olive oil and viniger do you use?
I use olive oil and distilled white vinegar, though you can experiment with other options.
Curious about the vegetable selections. Celery and cauliflower are cool season while peppers and cucumbers are warm season. When would you have all of these from your garden to prepare. If it means “around the garden” these things are not around the same time.
Realistically, you can use whatever garden vegetables you have at the time.
Love it
Thanks!
Question: In your written instructions you say rinse off the brine but in your video you just drain off the brine. Which should I follow?
What % of salt You use for de brine? Thanks
I didn't calculate the percentage. It's 1/2 cup salt for the measures of veg, then cover with water.
Do you let it sit so the veggies turn soft?
Cameron, they don't really get soft, but will after a while. They usually retain much of their crispiness.
How long is the shelf life?
My Chicago style usually lasts a couple months with enough vinegar, though we go through it quickly. The Italian style not as long, as it's larger chunks, so I would consume it within a week, sooner for freshness.
I used to make mine with olive oil....You said it lasts longer when you use half oil and half vinegar?
Cecile, yes, the vinegar acts as a preservative because of the acidity.
The Poor Conservative sent me here😃I have never tried this before but it looks really delicious😋I will try this for sure👍🏻New supporter here😁ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Welcome!!
Do yo sterilize the jars with de giardinera?
You can if you'd like. I make sure they are very clean with hot water.
So the brine doesn’t have to go to the top on the Italian style while it sits in the fridge?
Tarot, the brine doesn't necessarily have to cover all the vegetables while it sits in the fridge, but it's ideal - for the best preservation and flavor.
Jar-din-Yera. I ferment mine in 3.5% brine and miss the oil. The tannins in a bay leaf help it stay crisp longer . Regardless, zuke and squash go too soft, too quickly. Green beans work well though
Sounds great. We say it a little differently in Chicago. =) I would only use zuke and squash in the Italian style for serving that day.
Does this work with apple cider vinegar instead of white?
Absolutely. =)
Thanks for the recipe. I like my Italian beefs dry, with hot giardinera and shredded cheddar ✌
Nice! I'll take a beef sammich any day!
@@ChiliPepperMadness Not dipped though. I get asked if I want my beef dipped at a great local place.. That destroys the bread into a soggy mess.
@@oldones59 I've definitely had some soggy ones. Some people love it that way.
I make at home and dip a bite at a time like a French dip.. I agree tho, dipping the whole Sammy at once ruins it. I want to make cpm recipe but I just buy mazzeta brand in store.. really good stuff but I bet cpm is better if I tried to make it🍻
Hey I've growing up on the south side of Chicago and I agree with you but I have to say celery is my favorite and you didn't mention that I've always found celery to be the most important part of this .
Len, you can easily add extra celery into yours, no problem. I am using celery in this recipe.
@@ChiliPepperMadness I have to go back on it again but you said Chicago style you did not put celery in and everywhere that I've been in Chicago salary is there and yes I always put celery in mine to me it's the best ingredient apart from the peppers
Len, not sure if you watched the entire video, but YES, celery is included in both recipes - Italian and Chicago Style. It's even listed in the ingredients in the description of the video. 2 stalks celery. Regardless, not all places put celery in their giardiniera. You're right, though, it's pretty common. If you make this, add as much as you'd like.
I apologize I went back and heard it and you did say celery sorry back in the day I worked on Aberdeen and Taylor in the '60s we kept ours in a crock pot something like a crock pot some kind of a stone pot
All good! You are a true Chicagoan! Interesting with the stone pot.
Any old olive oil but a good quality vinegar? Lol. I’m very particular about my chemicals as well.
Only the best! Use your favorites for sure.
love both styles!! chicago style tho!!!! FOODPORN
How much , measurements, if the seasoning
Tammy, I added the measurements in the video description below, but they are adjustable to your own personal tastes. I hope you enjoy it.
Hello! How do I make it preserve so I can keep the jar for few month ??
Pierre, you can incorporate more vinegar and keep everything submerged in the liquid to keep it for quite a bit longer. Vinegar is a great preservative.
Look for canning book from ball jar co,but probably you could put in sterilized jars & lids then put in water bath canner for required time.
Could you use apple cider vinegar?
Steve, yes. It's a bit sweeter, but would work here. Let me know how you like it.
Al's Pops Portillo's mr Beef...all good!!👌
Oh yeah!! I hit up Buona all the time.
Power Veggies!! 👍
Oh yes!
👍
I love pickled vegetables! I would like to make some sweet versions.
Absolutely! That would be great.
No onion?
You can add onion for sure. Not a preference of mine, but absolutely!
@@ChiliPepperMadness another question sorry! There’s another recipe that says to rinse vegetables after they were soaked overnight. Is it bad idea to rinse before adding rest of ingredients?
You can rinse them, Sonia, for a bit less salty.
Sonia, if you take it out of the fridge, the oil will soften again. Oil does harden in the refrigerator. If it bothers you, you can use more vinegar or water for your next batch.
Sonia, it will still get plenty of flavor in the refrigerator when the oil hardens up. What you can do is take out what you're going to use and let it come to room temp, then use it. I often just scoop it right out of the jar from the refrigerator and use it that way. It loosens up very quickly.
31st for beef
Yes, too big and chunky is not for me. I also can do without the carrots, but not the olives. For some reason I see white vinegar as a household cleaner and not something I'd use in food prep. Must be the Italian in me. Another thing I don't understand is why you're not covering the vegetables in your vinaigrette. But otherwise very informative.
You can easily chop it to preference, and of course adjust to your preferred veggies. Vinegar is easy to swap, maybe a nice champagne vinegar, another preference variable. You'll want to cover in the vinaigrette if you're keeping it awhile. I don't like to drown it for serving. Cheers!
No... omitting the habanero peppers is not optional.
lol 😂
Italian always better forget the Beetlejuice
When the epidemic is over, welcome to Taiwan
Thanks!
I have a question. WTF is "good quality" white vinegar. I mean I know what good quality red wine vinegar is. I know what good quality apple cider vinegar is. Balsamic, etc...
White Vinegar is just distilled vinegar. Its all the same IMO.
It really comes down to using a vinegar you like the taste of. You can use any of the vinegars you mention, though a white vinegar is most commonly used. I prefer a white wine vinegar, or a mixture of white wine vinegar and white vinegar.
@@ChiliPepperMadness Nice. I am definitely into different vinegars. I have a tomato, carrot, ginger, vinegar fermenting right now.
Awesome, I love it. Fermentation all the way.
At least 5 percent. Do not get the cheap 4 percent which is not useful for preservation purposes, but great for cleaning.
Why do you keep looking to the right and making a face when you are presenting ingredients? Not a big deal but I found it distracting and took away from the quality of the video. Otherwise nice Giardiniera, I like mine more fermented/brined and pickled without oil
Probably because I'm not one of those trained TV type presenter people and I just talk when I cook, and that isn't very natural to me. I'm just some guy cooking in his kitchen.
You do not make Italian Giardiniera with Jalapenos...
You do if you want to.