giardiniera

Easy recipe for naturally fermented giardiniera. Delicious.

Giardiniera

Cauliflower cut/broken into smaller florets

Carrots

white Onion onions

Jalapeño

Bell Peppers, colors of your choosing

peppercorns

garlic

Tablespoon sea salt

water

Prepare the vegetables - Cut or break off...

Prepare the vegetables -  Cut or break off cauliflower pieces into smaller florets. Slice the carrots on an angle into 1/4" thick slices. Cut the half onion into 1/2" wide slices. Remove the seeds from the jalapeño and cut it into ringlets. Cut the bell peppers into long flat slices approximately 1/2" wide. Peel the garlic and slice each clove in half.  I'm such a fan of these Shun knives. Pricey but beautiful and so worth it. Their nicest most beautiful knife is this one.

Dissolve the salt in the water - be...

Dissolve the salt in the water - be certain to use non-chlorinated water.

Layer the vegetables - place the prepared vegetables,...

Layer the vegetables  - place the prepared vegetables, including the garlic and peppercorns, into the fermentation vessel(s).  It's nice to use glass for this since it's truly beautiful to view through the glass. This is your chance to get artistic with the layering of the ingredients if you like. For this recipe, I used a 1/2 gallon Mason Jar.  If you want to double the recipe, use two jars or combine into a fermentation crock.  Although I often use a 1 gallon jar for many of my ferments, this giardiniera puts off a little more scent during the fermentation process so best to use a fermentation vessel that has some sort of airlock to keep the scent at bay.

Add salt water - Pour enough water in...

Add salt water - Pour enough water in to reach to the top of the veggies. No need to fully submerge as the vegetables will begin to release some of their own liquid during the fermentation process and the water will eventually more than amply cover the veggies.

Place airlock on - I made two separate...

Place airlock on - I made two separate batches in experimenting with this recipe and used two different airlocks. There are many fine airlocks available.  I've been enjoying this airlock lately.

Wait impatiently! for a few weeks while the...

Wait impatiently! for a few weeks while the fermentation takes place and enjoy.

Fermented Giardiniera is a tasty Probiotic-Rich Italian Pickle Relish condiment that's perfect for topping on sandwiches, salads, and more!

How to Make Fermented Giardiniera

Cauliflower florets

Carrots, peeled (sliced into 1/4" rounds)

Red bell pepper

peppers

Yellow onion, peeled (sliced into 2" long strips)

Coarse ground Celtic sea salt

Chlorine-free water (enough

Mix all the ingredients together, except the salt, and pack into a 1/2 gallon sized jar.

Tamp down vegetables to make sure they are packed into the jar tightly.

Sprinkle salt into jar on top of vegetables.

Add water to just cover vegetables, but do not fill the jar to the top.

Place a weight on top of the vegetables and put a lid on the jar. (See video instructions.)  Place jar in a bowl to catch any overflow during the fermentation process.

Place jar in an undisturbed warm area and check vegetables each day.  If using a traditional jar lid and not a "pickle pipe," unscrew lid every day to "burp" the jar and allow the carbon dioxide to be released.

After two days, begin to taste the vegetables to see if they are to your liking.  Remember to always use clean utensils to do this and do not reinsert any utensils back into the jar if they have been used in your mouth.

Once the ferment is to your liking, remove the weight and put a storage lid on the jar and refrigerate.  The Giardiniera will stay fresh in the refrigerator for approximately 6 months.

In this Step-by-Step Tutorial, I show you How to Make a Fermented Giardiniera, which is a tasty Probiotic Rich Italian Pickle Relish that's perfect for topping on sandwiches, salads, and more!
⬇︎⬇︎⬇︎⬇︎⬇︎ Click “Show More” for Additional Information ⬇︎⬇︎⬇︎⬇︎⬇︎

Giardiniera is a versatile condiment that's easy to make.  It's perfect on an antipasto or appetizer platter.  You can also use it where you have pickle relish.  The nice thing about Giardiniera is that is has a bounty of vegetables for lots of crunch and a variety of flavor.  Plus, since this version is fermented, it also provides a good dose of probiotics that are wonderful for good gut health!

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▬ ABOUT   THIS   VIDEO ▬
▶In this video, Mary from Mary's Nest shares a Step-by-Step Tutorial, on How to Make a Fermented Giardiniera - a tasty Probiotic-Rich Italian Pickle Relish. 

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#MarysNest #Giardiniera #FermentedVegetables

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How to Make Fermented Giardiniera - Probiotic Rich Italian Pickle Relish

The ULTIMATE pickled vegetable relish, its flavor and versatility will astound you!  Not just for hot dogs and muffuletta sandwiches, add this giardinera to your burgers, nachos, pizzas, pasta salads and anything else your heart desires! 

BEST Homemade Giardiniera (Hot or Mild)

cauliflower,

celery (, diced)

carrots (, diced)

red bell peppers

green pitted olives

serrano peppers (or more according to heat preference) (, sliced)

Spices for EACH pint jar:

oregano

coriander seeds

yellow mustard seeds

fennel seeds

black peppercorns

red chili flakes (optional, for hot giardiniera)

celery seeds

bay leaf

garlic,

extra virgin olive oil

For the Brine:

white wine vinegar

salt

Place the chopped veggies a large non-reactive pot or bowl.  Pour 1/4 cup kosher salt over the vegetables and enough water to cover them.  Let the vegetables soak in the salt water for at least 6 hours or overnight. &nbsp;

To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (I like to make some jars hot and some mild by adding/omitting the red chili flakes).

Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can. Place the garlic each jar.

To make the brine: Bring the water, vinegar and salt to a boil. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Pour the olive oil over the top. Wipe the rims with a wet paper towel and seal the jars.

If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge. The flavor only gets better with time so wait at least 2-3 days before eating it. Will keep refrigerated for 2 weeks.

If you&#x27;re canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for at least a year.**IMPORTANT NOTE:  If you&#x27;re canning the jars for long-term storage it is critical to be sure you thoroughly wipe the rims of the jars to ensure no oil residue is on them, otherwise they will not seal properly.  Alternatively, you can omit the oil during canning and add it later to your giardiniera when you open the jar.

Chicago Italian Beef is made by slowly roasting lean beef on a rack above a pan filled with seasoned beef-based stock. Some folks call it gravy, but in most Chicago Italian households gravy is a term reserved for tomato sauces. Others call it au jus or &quot;juice&quot; for short, although it is often made with bouillon, and that is not technically au jus, which normally refers to natural cooking juices. Let&#039;s just call it juice, OK? It&#039;s what keeps the sandwich nice and moist.

Authentic Chicago Italian Beef Sandwich Recipe

beef sirloin

black pepper

garlic powder

onion powder

basil

red pepper

beef bouillon ((yes, bouillon, see the explanation below))

soft, fluffy, high gluten rolls

green bell peppers

olive oil

spicy hot giardiniera

Prep. If you wish, you can stab the surface of the meat every inch or so and stick slivers of fresh garlic into the meat as does my brother-in-law. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Coat the meat lightly with water to help the rub stick, sprinkle it generously on the meat, and massage it in. There will be some left over. Do not discard it, we will use it in the juice.

Fire up. If you are cooking indoors, put a rack just below the center of the oven and preheat to 225°F. If you are cooking outdoors use a 2-zone setup or a smoker and get it the oven or the indirect side up to about 225°F. 

Cook. Pour the water into a 9 x 13" baking pan and heat it to a boil. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan and place them both on the indirect side of the grill or in the oven indoors. Place the roast on top of the rack above the juice. Roast at 225°F until interior temperature is about 130-140°F for medium rare, about 3 hours (exact time will depend on the cut of meat, its thickness, and how well calibrated your cooker is). This may seem long, but you are cooking over water and that slows things down. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 5, and you can just leave theirs in the juice until it turns to leather if that's what they want.

While the meat is roasting (mmmmm, smells sooooo good), cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 2 tablespoons. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.

Prep again. Remove the roast and the juice pan. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, and place it in the coldest part of the refrigerator. Let it cool for a few hours, long enough for the meat to firm up. This will make slicing easier. Chill the juice, too, in a separate container. Slice the meat against the grain as thin as humanly possible, preferably with a meat slicer. My wife remembers that her family would cook the roast and take it to the butcher to slice on his machine. That's a good strategy if you don't have a meat slicer but it may be against your local health codes. If you don't have a slicer, use a thin blade and draw it along the meat. If you try to cut down or saw through the crust you will be cutting it too thick.

Next, taste the juice. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. In Chicago beef stands it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a low simmer. That&#039;s all. That warms the meat and makes it very wet. You can&#039;t leave the meat in the juice for more than 10 minutes or else it starts to curl up, squeezes out its natural moisture, and toughens. If you go to a beef stand and the meat is really curly, they have committed a mortal sin. At Mr. Beef, for example, I watched them take a handful of cooked beef and dump it into the juice every time they took out enough for a sandwich. This also enriches the juice with meat protein and seasoning from the crust.

Serve. Slice the rolls lengthwise but leave them hinged on one side. Or slice a loaf of Italian bread the same way, then cut it widthwise into 10 portions. To assemble the sandwich, start by spooning some juice directly onto the bread. Get it wet. Then lay on the beef generously. Spoon on more juice (don&#039;t burn your hand). Top it with bell pepper and, if you wish, giardiniera. If you want it &quot;wet&quot;, dip the whole shootin&#039; match in juice. Be sure to have plenty of napkins on hand. You can also try one of the following variations of the classic:Da Combo. Most Italian beef joints offer a &quot;combo,&quot; which also has a grilled Italian sausage nestled in with the beef (shown being made at Al&#039;s in a photo at right). These are thick, uncured, coarsely ground pork sausages in natural casings, flavored with fennel, paprika, black pepper, red or green bell peppers, onions, garlic, parsley, and crushed red chili peppers for some heat. Italian sausages are made in your choice of hot, medium, or mild (sometimes called sweet).Da Cheef. Cover it with shredded mozzarella and/or provolone, broil for a few minutes, and you have a &quot;cheesy beef&quot; or &quot;cheef&quot;. Not many stands offer this mutant strain.Wit Gravy. An even rarer and more heretical variant, topped with marinara.Da Soaker. Just dip the bread in the juice and you have the classic laborer&#039;s lunch, a soaker, a.k.a. &quot;sugo pane&quot;, or gravy bread. Sugo pane is also commonly made with marinara sauce.

Smoked Top Sirloin Roast turned into one amazing Italian Beef Sandwich
 
#italianbeefsandwich #chicagoitalianbeefsandwich #howtobbqright
 
Italian Beef Sandwich Recipe
 
I don’t know if there is a sandwich more fitting for the “Super Bowl” than the Chicago Italian Beef. Hailing from the South Side of Chicago, this sandwich has it all:  Piles of thinly sliced, hot beef nestled in a soft bread smothered in tasty “beef juice” topped with sautéed peppers and spicy giardiniera; it just doesn’t get any better.  This is a sandwich worthy of a Championship Trophy! 

For the authentic version of this recipe I turned to my friend Meathead over at https://amazingribs.com/   

Meathead suggests starting with a Top Sirloin Roast in the 3-4 pound range. You can also substitute top round or bottom round roast as well. I would say any lean beef roast will work. Remove as much fat and sinew from the outside of the roast as possible. To season the roast I used salt, ground black pepper, garlic powder, onion powder, oregano, basil, and crushed red pepper. Mix the seasonings together in a bowl, spritz the outer surface of the roast with water and sprinkle on a good dose of the seasoning. The water will help the seasonings stick and release some of the flavor from the herbs.  

To cook the roast I set up my Big Green Egg for indirect cooking running Royal Oak lump for heat and few chunks of hickory for smoke flavor. Use the plate setter in the Egg to create indirect cooking. The temp needs to run at 325 the entire cook. 

The cooking set up is key for Chicago Italian Beef. The roast sits above a pan of simmering beef broth while it cooks. Place a 9x13” baking pan on the cooking grate and add 6 cups of water. Throw in 4 beef bouillon cubes and stir to dissolve. Season the beef juice with a good pinch of the same seasoning used on the outside of the roast. Place a baking rack over the pan and sit the roast on the raised rack.  

For the first stage of cooking the roast needs to hit 125-130 degrees internal for medium rare. Insert a wired probe thermometer - I used my Thermoworks DOT http://bit.ly/ThermoworksDOT into the center of the roast to monitor the temperature. 

Once the roast hits 125-130 degrees, remove it from the pit.  Pour the beef juice into a large container.  Cover both with foil and place in the refrigerator for a minimum of 3 hours (or overnight) to cool.  

When the roast is completely cool, it’s ready for the next step. Remove any fat that floats to the top of the juice then bring it to a slow simmer. Taste the juice for flavor.  Add more seasoning if necessary. 

Now it’s time to slice the beef. In Chicago they use a meat slicer for thin slices but at home you can use a thin bladed knife. Let the knife do the work and take your time. Like Meathead says you don’t want to press too hard or saw at it because it’ll be too thick.

Also no Chicago Italian Beef Sandwich is complete without peppers.  I sliced 3 sweet bell peppers into 1/4’ slices and sautéed them. 

To assemble the sandwiches first you need a good bread. If you have fresh Italian bread loaves great, but I didn’t, so I went with fresh French Rolls. The bread needs to be firm on the outside but soft and fluffy on the inside.  Slice it lengthwise but don’t go all the way through.  

Place a big handful of the sliced beef into the simmering juice and let it hang out for a minute.  Ladle the bread with a big spoon of the juice then pile the hot beef right on top.  Add a few strips of sweet pepper and giardiniera - Meathead has a great recipe for making it yourself http://bit.ly/ARgiardiniera -  Lastly spoon more of the Beef Juice over the top or if you’re like me just dunk the whole sandwich back in the crockpot.  

Chicago Italian Beef Sandwich Ingredients:
- 3-4lb Top Sirloin Roast (you can also use Top Round or Bottom Round)
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated Onion
- 1 teaspoon dried Oregano
- 1 teaspoon dried Sweet Basil
- 1/2 teaspoon crushed Red Pepper
- 4 Beef Bouillon cubes
- 6 cups Water
- 3 Green Bell Peppers
- 1 Tablespoon Olive Oil
- 1 teaspoon Killer Hogs AP Seasoning http://bit.ly/TheAPRub
- 8 French Rolls
- 1 jar Giardiniera (can be store bought or homemade)
 
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Chicago Italian Beef Sandwich

Jeff Mauro gives salmon a double dose of flavor with a barbecue potato chip-inspired rub + a lip-smacking giardiniera-based sauce.

The Rub on This Salmon Tastes Like the Bottom of a BBQ Chip Bag

parsley

red wine vinegar

Salt and pepper

turbinado sugar

ancho chili powder

cayenne pepper

salmon

Barbecue Chip Dust

Crispy-Skinned BBQ Chip-Flavored Salmon with Giardiniera Chimichurri | Jeff Mauro

For the giardiniera chimichurri, combine all the ingredients in a mini-prep food processor and pulse about 10 times until coarse and uniform

Taste and adjust the seasonings with salt and pepper and more vinegar to bump up the acid and to thin out the mixture, if needed

For the barbecue chip dust, in a small bowl, mix all of the ingredients

Set aside 1 tablespoon and store the excess in an airtight container

For the salmon, sprinkle the fillets all over with the barbecue chip dust, place on a wire rack set in a sheet pan and refrigerate for about 1 hour

When you're ready to cook the salmon, heat a large nonstick pan over medium heat and add the oil

Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes

Gently flip with a fish spatula and let the salmon cook until the flesh is golden brown and the internal temperature is 130°F, 2 to 3 minutes more

Plate the fish skin-side up and top with the giardiniera chimichurri

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2021/09/30/1956472387669/16016_jeff_mauro_salmon_recipe-d65f64a9_804717_5192.mp4

Watch Jeff Mauro pair salmon with his versatile barbecue chip-flavored spice mix and a sauce made with his beloved giardiniera.

How to Make Crispy-Skinned BBQ Chip-Flavored Salmon with Giardiniera Chimichurri | Jeff Mauro

A classic New Orleans Italian sandwich with layers of meat and cheese buried in a thick, dense bread and dressed with olive salad loaded, with olive oil.

New Orleans Style Muffuletta

bread

olive salad {recipe below}

peperoncini

ham ham

Swiss cheese

Mortadella (or substitute with bologna)

Provolone cheese

Genoa hard salami

green olives

olives

black olives

pimento

Italian giardiniera

celery

carrots

pickled pearl onions

capers

garlic, chopped

Italian seasoning

Kosher salt and fresh cracked black pepper,

Vegetables simmered in vinegar then tossed with tagliatelle pasta, capers, basil, red pepper flakes and Parmesan cheese.

Pasta Giardiniera

tagliatelle pasta

TBSP extra-virgin olive oil

red onion, chopped

carrot,

celery rib, diced

red bell pepper, chopped

broccoli florets

salt & pepper

garlic cloves, minced

TBSP white vinegar

vegetable stock

tsp red pepper flakes

TBSP fresh chopped basil

Parmesan cheese

Giardiniera is full of fresh veggies with spicy flavors, it&#039;s the perfect side dish!

cauliflower

carrot (sliced)

serrano peppers (or

red bell pepper (sliced)

onion (sliced)

garlic (minced)

green olives (with pimentos, sliced)

white wine vinegar (or white vinegar)

olive oil (or vegetable oil)

chili flakes

Mix water and kosher salt in a medium bowl. Add cauliflower, celery, carrots, serrano peppers, bell peppers, onion, garlic, and green olives. Toss to combine and refrigerate overnight.

Drain vegetables and rinse very well. Place in a large jar.

Whisk together vinegar, olive oil, oregano, and chili flakes. Pour over the vegetables and refrigerate at least 3 days before eating.

Keep up to 1 month.

Homemade Giardiniera Pickled Vegetables - Bold and tangy Giardiniera is an easy refrigerator pickles recipe that combines fresh veggies with zesty spices and vinegar. Enjoy with snacks, sandwiches, and as a side with your favorite main dishes!

Giardiniera Pickled Vegetables

cauliflower florets

red bell pepper

garlic (smashed)

bay leaves

serrano chiles

white vinegar

sugar

Prep work: Chop all the fresh produce into small bite pieces. Cut the serrano chiles in half. Drain the green olives. Set out 4 pint jars.

To each jar add: 1 tablespoon olive oil, 1 smashed garlic clove, 1 bay leaf, ½ - 1 serrano pepper, ½ teaspoon oregano, ¼ teaspoon celery seeds, ¼ teaspoon fennel seeds, ¼ teaspoon mustard seeds.

Divide the cauliflower, sliced carrots, celery, red bell pepper, and olives between the four jars. Fill them to the top.

Set a medium saucepot over high heat. Add the water, vinegar, salt, and sugar. Bring to a boil. Stir well, then carefully pour the boiling brine into each jar.

Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving.

A classic vegetable condiment you should have on hand at all times!

Chicago - Style Giardiniera

jalapenos, sliced thin

red bell pepper, small diced

carrot, sliced thin or julienned

water (Preferably filtered)

garlic cloves,

In a large bowl, combine cauliflower, jalapenos, bell pepper, and carrots.

Using 1 cup of water, microwave water and salt on high for 30 seconds to 1 minute. Stir water until salt dissolves.

Add salt water and remaining water to vegetables, cover with a loose fitting lid or plastic wrap, and let brine on the counter overnight.

Drain vegetables in fermented salt water after at least 12 hours.

In a bowl combine oil, vinegar, garlic, oregano, red pepper flakes and black pepper.

Pour vinaigrette over vegetables, toss and pack vegetables into a container with a tight fitting lid with oil.

Refrigerate for up to 30 days, it only gets better.

Directions:

Homemade Giardiniera is a zesty condiment that is easy to make. These pickled vegetables are full of flavor and liven up so many dishes!

Giardiniera {Pickled Vegetables)

small bite-sized cauliflower florets

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