Chicago-Style Giardiniera with Sigona’s Garlic Oil
This spicy, crunchy, flavorful, marinated condiment is a favorite among those from Chicago and Italy alike. Use it to top your Italian beef sandwiches, a hot dog, burgers…the list goes on and on!
The biggest difference between Chicago-style and Italian giardiniera is the brine and marinade; Chicago-style is made with a mix of oil and vinegar, while Italian uses vinegar only.
We love using our Garlic Olive Oil to add an extra layer of flavor – just note that olive oil congeals (becomes firm) when refrigerated, so allow the giardiniera to come to room temperature for about 30 minutes before serving so the oil becomes a liquid again.
Who is ready for some Italian beef sandwiches?
Chicago-Style Giardiniera with Sigona’s Garlic Oil
This spicy, crunchy, flavorful, marinated condiment is a favorite among those from Chicago and Italy alike. Use it to top your Italian beef sandwiches, a hot dog, burgers…the list goes on and on! The biggest difference between Chicago-style and Italian giardiniera is the brine and marinade; Chicago-style is made with a mix of oil and vinegar, while Italian uses vinegar only. We love using our Garlic Olive Oil to add an extra layer of flavor – just note that olive oil congeals (becomes firm) when refrigerated, so allow the giardiniera to come to room temperature for about 30 minutes before serving so the oil becomes a liquid again. Makes about 3 to 4 cups.
Ingredients
Ingredients:
- 1 cup diced cauliflower
- 1 cup diced peeled carrots
- 1 cup diced celery
- 1/2 a red bell pepper seeded and diced
- 1 jalapeño diced
- 2 to 4 serrano peppers diced
- 1 garlic clove
- 3 Tbsp salt
- 2 cups water
- 1/2 cup rough chopped green olives
- 2 cups Sigona’s Garlic Olive Oil
- 1 tbsp. dried oregano
Instructions
- Place the prepared cauliflower, carrots, celery, peppers and garlic in a medium bowl. In a separate bowl, whisk together the salt and water until salt is dissolved. Pour over the veggies; cover and allow to sit in the fridge for at least 24 hours.
- Drain the vegetable mixture and return to the bowl; stir in the chopped olives. Transfer the mixture, if desired, to a quart jar. In a separate bowl or measuring cup, stir together the garlic oil and oregano. Pour the veggies; cover and refrigerate.
- Allow the mixture to marinate at least 24 hours before enjoying. Remember, olive oil congeals when refrigerated, so allow the giardiniera to sit at room temperature for 30 minutes before serving.
Video
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