Chicago-Style Giardiniera.
We have some Chicago-style Italian beef sandwiches in our future for which Chicago-Style Giardiniera is a key component. Compared to our standard giardiniera it’s spicier, and contains oil. I long resisted the oil but am happy with the result. It melds the flavors and I think will also prolong the life of the mix in the refrigerator. Makes about ½ gallon.
Ingredients:
1 small cauliflower, trimmed and cut into bite-size florets
2 carrots, peeled and cut into 1-inch lengths, about 1 c
2-3 ribs celery, cut into 1-inch lengths, about 1 c
Half a large green or red bell pepper, cut into 1 inch squares
1 head fennel, cut crosswise into 1-inch rings (optional)
2-4 jalapeño or serrano peppers (depending on how hot you want it), cut lengthwise with seeds removed then cut into squares*
2 cloves garlic, peeled
½ c Kosher salt
3 t dried oregano
1 t red pepper flakes
1 t crushed fennel seeds
½ t celery seeds
1 t crushed black peppercorns
2 c white vinegar
2 c olive oil
2 c water (plus more if needed)
Method: dissolve salt in a gallon or so water in a big bowl and add vegetables, making sure there is enough water to cover; mix thoroughly. Soak overnight. Drain and rinse the vegetables in the morning.
We cut our veggies big so we can serve the giardiniera on its own, but if you are only going to use it in a sandwich cut into finer bits.
Prepare a half gallon jar for your product (I use an old kimchi jar). Add the dried spices and vinegar and allow them to macerate a bit. Add oil, then vegetables and mix with a wooden spoon. Pour in enough water to cover the vegetables. Allow to cure at least 24 hours before eating; will probably keep a month refrigerated.
Note: the spice selection comes from the website of a cooking school in Milan, La Cucina Italiana, which has several interesting Italian-American red sauce recipes. Their proportions are off but the spice balance is excellent.
*We actually used 3-4 leftover jarred cherry peppers instead of fresh peppers for our heat, and it worked out nicely.
