As a child I was born and lived on the far south side of a Chicago neighborhood, West Pullman, IL.
It was a new neighborhood and my father built our home. I attended school/church in the Pullman historic area. My family is in the masonry business and my paternal grandfather built the church and my father built the school, Dutch Catholic, that we attended. Boy could I share some stories about those times.
My roots began in Chicago….but I am anything but a city girl!
Do you know how Chicago got the nickname the Windy City? Most think it’s because it’s know for being a windy city. It was actually acquired because politicians, back in the day, were considered to be very “windy” in their speech’s.
Chicago is also known for it culinary dishes, it’s pizzas: deep dish pizza, thin and crispy and stuffed, Chicago-style hot dogs, Italian Beef and so many others.
Giardiniera and Hot Beef just go together!
Italy invented Giardiniera, but Chicago is the hub of Italian Beef! For me to enjoy hot beef, it must have mustard and Giardiniera on it.
I love to cook and make 98% of our food from scratch. So it’s only natural I’d make my own Homemade Chicago Style Giardiniera! I also like making it because I can control the heat factor and it’s so much fresher.
I’m actually addicted to the stuff… and add it to just about everything I eat. I made myself zucchini adding some on top with a few slices of Parmesan cheese, oh so good! Tonight I added some to my lamb chops!
This is a quick and easy condiment to make.
Chicago Style Giardiniera
4 jalapenos, seeded/devined chopped (for more heat, don’t seed or use Serranos can be substituted)
1/2 large cauliflower, cut into florets
2 carrots, diced
2 celery stalks, diced
1 green bell pepper, diced (I did not use either bell pepper since I don’t like them)
1 red bell pepper, diced
2 sweet banana peppers, diced
1 sweet onion, diced
1/2 cup kosher salt
3 cloves garlic, minced
2 1/2 tsp dried oregano
1 tsp red pepper flakes
1/2 tsp celery seeds
black pepper, to taste
1/2 cup cider vinegar
1/2 cup white vinegar
1/2 cup extra virgin olive oil
1/2 cup vegetable/canola oil
Combine vegetables and salt. Add enough water to cover, stir, cover, and refrigerate for at least 12 hours.
Strain vegetables from brine, rinse well, and set aside.
In a large glass bowl, add garlic and remaining seasonings.
To that bowl, add the vinegars and stir until well-mixed. Whisk the solution while adding the oils.
Add the reserved, brined vegetables into the bowl and gently mix until well-coated.
At this point, the giardiniera may be left, covered, in the bowl or transferred to clean jars. Either way, it must be refrigerated for 48 hours before serving.
Because this giardiniera isn’t canned, it must be stored in the refrigerator, where it will keep for a 4-6 weeks.