Home Made Giardiniera

Posted on by josephkirchgraber

Well decided to make my new favorite food I found in Chicago without all the god damned oil. Brad from Bon Appetite covers this. Of course they didn’t write down the recipe so that’s what I’m gonna do here. Video Here.

Brine Ratio 3.5%

8 Cups of water

66g of salt

Ingredients:

  • 6 bay leaves
  • 1 TB of mustard seed
  • 1 TB of coriander seed
  • 1 TB of black peppercorns
  • 1 TB of Fennel Seed
  • 2 TB of dried oregano
  • 1/2 tsp of celery salt
  • 1/2 tsp of cayenne pepper
  • 3-4 heads of crushed garlic, let sit then chop
  • Handful of green beans chopped into 1-2″ pieces
  • 1 onion rough chop
  • 1 leek rough chop
  • 1 head of califlour
  • 1 red bell pepper
  • 2-3 stalks of celery
  • 1 fresno pepper

Ferment for 5 days

  • 3 1/2 TB of sugar
  • 1/4 cup of white vinegar

EDIT: It’s done and I used rice vinegar because I didn’t have white. It tastes good but sorta hard to recognize in my salami sandwich. I’m going to cut the pieces a little bigger so I can taste it better. Going to throw them in jars and maybe screw around with them. Put olives in one, add more vinegar to another. (never did that) I’ll report back.

Making a second batch. – Ferment for a week, better lactic tang. Noticed it stopped bubbling like mad, I don’t know what that means. I threw a bunch of hard boiled eggs in the leftover liquid and gonna let them sit for a week or so. 12/17/20