- 1 small head cauliflower, broken into small florets (about 5 cups)
- 2 celery ribs, chopped
- 1 medium carrot, chopped
- 4 jalapeno peppers, sliced
- 4 serrano peppers, sliced
- 1/2 cup salt
- 1 cup white vinegar
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon crushed red pepper flakes
- 1 cup canola oil
- 1 jar (10 ounces) small pimiento-stuffed olives, drained
- In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight.
- Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend.
- Transfer mixture to covered jars. Refrigerate up to 3 weeks. Yield: 8 cups.
Reviews for Chicago-Style Hot Giardiniera
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"So, if you are a native from Chicago (as I am a born and raised Chicagoan), this is pretty authentic. And contrary to the previous post, you ABSOLUTELY have cauliflower in authentic Chicago style giardiniera!!! Only thing I would change is using olive oil rather than canola. I also add red bell peppers, green bell peppers chopped into thin strips. It is AMAZING on sausage, italian beef, even on turkey sandwhiches - awesome. Adds just the right amount of crunch, savory and spice."
"I've lived in Chicago for only five years, but this is really good. You are going to want to chop your veggies more than is shown in this picture though. Most giardiniera I've eaten has been much more finely chopped and usually doesn't have cauliflower, but I would keep it because it's really good for you! You could certainly add other veggies that you like. Use it as a topping for hot dogs, sausages, Italian roast beef or muffaletta."