Snacks and Starters
Authentic Chicago-Style Hot Spicy Giardiniera Recipe
This Chicago-style hot spicy giardiniera is the crunchy, tangy, oil-packed condiment your kitchen has been missing. It brings a punch of heat and acidity to everything from Italian beef sandwiches to your morning eggs, and it's far better than anything you can buy in a grocery store.
- Prep
- 20 min
- Serves
- 16
- Level
- Easy
- Per serving
- 115 kcal
Method
Prepare all the vegetables by chopping them into small, uniform pieces, roughly 1/4 inch in size, to ensure every bite has a mix of everything.
Place the chopped vegetables in a large glass bowl and toss with the kosher salt. Add enough cold water to just cover the vegetables. Cover and refrigerate for 12 to 24 hours. This draws out excess moisture and keeps the veggies crunchy.
Drain the vegetables in a colander and rinse them thoroughly under cold water to remove the salt. Pat them very dry with a clean kitchen towel.
In a clean mixing bowl, whisk together the white vinegar, oil, dried oregano, celery seed, and red pepper flakes.
Pack the rinsed vegetables into clean glass pint jars. Pour the oil and vinegar mixture over the vegetables until they are completely submerged.
Seal the jars tightly and place them in the refrigerator. Let the flavors marry for at least 2 to 3 days before serving. It only gets better with time.
Notes
Use a blend of 50% canola oil and 50% extra virgin olive oil for the best balance of flavor and texture; pure olive oil will solidify in the fridge.
Ensure your vegetables are chopped small—Chicago-style is meant to be a relish-like topping, not large chunks.
If you want even more heat, leave the seeds in all of the serrano peppers; for a milder version, remove the seeds and ribs.
Always use a clean spoon when scooping from the jar to prevent contamination and keep the giardiniera fresh for weeks.
