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Giardiniera – A Center Stage Condiment

June 2, 2016 By Jittery Cook 6 Comments

Does the prospect of winning excite you? What do you think of the Donald telling Americans that he’s going to make them win so much they’ll tire of winning?  Check out his shenanigans.
And speaking of winning, I’m so excited. I recently won a draw! I got a brand spanking new cookbook called Batch, and it’s opening my mind to new ways of preserving food. This Giardiniera (“Jar – Din – Air – Ah”) condiment recipe is from Batch, and it’s a winner. I’m going to make it over and over and over again, until I tire of its winning ways.
 Giardiniera

Giardiniera

  • 2 red peppers, diced
  • 2 green peppers, diced
  • 1 medium zucchini, diced
  • 1 c fennel, diced
  • 1 c cauliflower, mini florets
  • 6 – 8 scallions, chopped
  • 3 cloves garlic, minced
  • 2 jalapeños, diced
  • 1/4 c coarse salt

Giardiniera

Mix all ingredients in a non-reactive bowl, one made of glass, porcelain, clay or stainless steel. Avoid aluminum and cast iron which can react with the acids in the marinade. Cover with a dish towel and leave on counter for 6 hours or overnight.

Drain and rinse in cold water. Taste and keep rinsing or soaking in cold water to reduce saltiness.

Add marinade ingredients to vegetables. Refrigerate in a closed container. Serve after a few hours or wait 2 days for it to marinate more. Keeps for months. Serve with fish, meat, potatoes, grains or sandwiches. Tastes great with Plain Hummus. Good addition to a charcuterie platter.

Giardiniera

Marinade

  • 3 T lemon juice
  • 1/4 c mustard seed
  • 1 T oregano
  • 1 t smoked paprika
  • 1/2 t black pepper
  • 1 c olive oil
  • 1 c vinegar
  • 2 T honey

IMG_5864

Plain Hummus 

  • 2 c drained well-cooked or canned chickpeas, liquid reserved
  • 1/4 c tahini
  • 1/4 c olive oil
  • 1 – 2 cloves garlic, grated on a microplane
  • 1/2 t each kosher salt and freshly ground black pepper
  • 1/2 T paprika
  • 1 lemon, juiced

In a blender or food processor, combine all ingredients until smooth. Serve on or with thinly sliced bread or crackers, along with Giardiniera for a new taste sensation. Can be arranged bruschetta style or garnished with Giardiniera in a shallow bowl.

Giardiniera Print Ready Recipe

Giardiniera

Final notes:

  • Check out Well Preserved, the blog behind Joel and Dana‘s cookbook, Batch.
  • For a batch of interesting collective wisdom, read the comments elicited by the Paupered Chef’s Giardiniera recipe.
  • Last week’s recipe came with a pretty cool short story in the final notes; today’s recipe comes with another good story: They’re Made Out of Meat, by science fiction writer Terry Bison. You can thank my sister Julia for sourcing these gems.

Giardiniera

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Comments

  1. Jovina Coughlin says

    June 2, 2016 at 8:52 am

    What a great recipe. Looks delicious.

    Reply
    • Jittery Cook says

      June 2, 2016 at 10:02 am

      Thanks Jovina! It’s like a tasty science experiment.

      Reply
  2. Sonia Ribaux says

    June 2, 2016 at 9:46 am

    I have to say, your photographs are very professional-looking. You are doing a splendid job.
    This recipe looks intriguing but I’m always afraid of preserving food. I have a nightmare of poisoning David or my guests. One’s reputation as a cook can be severely shaken if you poison people. 🙂

    Reply
    • Jittery Cook says

      June 2, 2016 at 10:01 am

      Hey, Sonia! I agree completely. I would hate to poison anyone. I have confidence in these preserved veggies. They’re so delish that I’m pretty sure they’ll be used up in a couple of weeks. I’m having fun trying them out with cheese, meat, bread…

      Reply
  3. liz says

    June 2, 2016 at 5:23 pm

    Great clear recipe.
    I’m making this soon but have a couple of questions; 1)the recipe as it’s written (just the giardinairia.) how much does this make? I want to use 500 ml or 1 litre Mason jars so how many? 2) does the stuff get very strong tasting after a time?
    -also the name Giardiniera bears a close resemblance to Giardia, no? sorry, I had to throw that in…

    Reply
    • Jittery Cook says

      June 2, 2016 at 5:59 pm

      It makes 8 cups. Perfect spice level for me with 2 good size jalapeños. I don’t think the spice level increases over time. If you want it spicier include the jalapeño seeds.
      It is a funny word and takes some getting used to saying out loud. The name Giardiniera reflects the use of all your garden veggies.
      It’s a treat. I know you’ll love it.

      Reply

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