Giardiniera Pickled Vegetable Relish

    Giardiniera Pickled Vegetable Relish

    (183)
    3saves
    2days13hours


    156 people made this

    Giardiniera is an Italian relish of pickled vegetables in vinegar or oil. It is wonderful on beef sandwiches, sausage sandwiches, dips, pastas or even as a pizza topping.

    Ingredients
    Serves: 10 

    • 2 green capsicums, diced
    • 2 red capsicums, diced
    • 8 jalapenos, sliced and preferably fresh
    • 1 celery stalk, diced
    • 1 medium carrot, diced
    • 1 small onion, diced
    • 1/2 cup fresh cauliflower florets
    • 1/2 cup (145g) salt
    • 2 cups (500ml) water to cover
    • 2 cloves garlic, finely chopped
    • 1 tablespoon dried oregano
    • 1 teaspoon chilli flakes
    • 1/2 teaspoon black pepper
    • 150g pimento-stuffed green olives, diced
    • 1 cup (250ml) white vinegar
    • 1 cup (250ml) olive oil

    Directions
    Preparation:40min  ›  Extra time:2days12hours preserving  ›  Ready in:2days13hours40min 

    1. Place in a large bowl the green and red capsicums, jalapenos, celery, carrots, onion and cauliflower. Stir in salt and fill with enough cold water to cover. Place plastic wrap or aluminium foil over the bowl and refrigerate overnight.
    2. The next day drain salty water and rinse vegetables. In a seperate bowl mix together garlic, oregano, chilli flakes, black pepper and olives. Pour in vinegar and olive oil and mix well. Combine with vegetable mixture, cover and refrigerate for 2 days before using.
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    Reviews and Ratings
    Global Ratings:
    (183)

    Reviews in English (183)

    by
    257

    Phonetex - YOU ROCK! I'm born and raised in Chicago but have relocated in the past 7 years and desperately miss my Chicago comfort foods. I have not found "quality" hot giardiniera since I left home. I've even resorted to having some Chicago style restaurants ship me their giardiniera but I honestly have to say that this recipe tops the best of the giardiniera I've ever tasted! It's not drenched in oil the way they are and it's SUPER flavorful. I'm not even through the 2-day waiting period and can't keep my head out of the bowl. I made the recipe exactly as stated except I cut the veggie's bigger (like back home) and doubled the olives (since that was always my favorite part of giardiniera. I love hot food and this was perfectly spicy following the recipe. I won't increase the heat in the next batch. I wish I knew how long this particular recipe will last. I canned it in several jars and hope this will help preserve it. I will NEVER buy pre-made stuff again! This is AWESOME!!! Thank you! UPDATE: I just found this blurb from a site called foodsafety.com. I guess unless you can eat this in 10 days...you're taking chances. Can the Italian condiment, Giardiniera, be made at home? Rating: 42 No. The Italian condiment, Giardiniera, CANNOT be made safely at home. This mixture of raw, hot peppers and vegetables in an oil base can support the growth of Clostridium botulinum. Therefore low-acid foods, such as vegetables, that are mixed with oil must be kept refrigerate  -  16 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    207

    I didn't like the olive oil in this as it solidifies when refrigerated, next time I am going to just use water with the vinegar, any other suggestions?  -  31 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    145

    This recipe is awesome! My husband and I are avid spicy eaters, and I thought I would try a recipe like this. The first time I made this (1 month ago) I made 20 servings and only have 1/2 a pint jar left! I just finished draining the veggies again for another wonderful batch that serves 40. When I first found this recipe, and read the reviews, someone mentioned about making more and giving them a "hot water bath", which I am assuming is for canning and storing. I would like to do the same, but I don't know if the giardiniera has to be warm when I put it in jars for the hot water bath. Can anyone help me?  -  07 Sep 2007  (Review from Allrecipes USA and Canada)

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