How to Make Giardiniera // Chef Tom shows us how he makes Chicago Style Giardiniera to be used as a condiment on just about anything. Italian for “from The Garden”, Giardiniera consists of pickled chopped vegetables that add a spicy tanginess in every bite. It’s easy to make and it stores well. You’ll want to always keep a jar of this excellent flavor enhancer around.
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00:00 Introduction
00:47 Preparing Peppers
01:44 Preparing Cauliflower
02:04 Preparing More Fresh Ingredients
03:09 Brining Vegetables
03:46 Preparing Sport Peppers & Olives
04:15 Adding Garlic
04:26 Adding Seasoning
05:00 Filling Jars
05:10 Adding Liquids
06:04 Getting A Taste
06:37 Like & Subscribe
50 Comments
Mainly tuned into this video to hear how Chef Tom pronounced it.
I make this stuff all the time. It works soooo much better if you pickle your veg for 24hrs in a vinegar brine, drain them, THEN pack em in oil with the herbs. You get that pickly-bite and the herbs infuse the oil. They’ll store in the fridge for a long time
I love Giardiniera. and the Chicago style Italian beef sandwich is one of my favorites. I personally like mine with sweet peppers, and hot giardiniera, with just a little au jus poured over the top. quite possible one of the best sandwiches ever created.
I love Giardiniera on about anything. I make my version of bruschetta with it.
Thanks Chef Tom, love Giardiniera on almost anything! Always looking for a good recipe to use up some of the Serrano's that come out of our garden. We let them ripen all the way to a bright red, so the Giardiniera color wont be the same, still cant wait to make this up. Thanks
Chef Toms knife work 👍👍👍I'm jealous
That looks amazing Chef Tom! I'm going to make some of this!
Not black olives? I'm disappointed. I love that mild nutty flavor with peppers, celery, and carrots. Some onions might work, too.
A colleague's wife makes this often, it is amazing.
What are “sport” peppers 🌶️ that you put in the next day
Chicago native here. I'd eat that giardinere any day of the week! Awesome video, Chef Tom!
Awesome job as always, Chef!! Try it on pizza with some Italian sausage….can't beat it!! You did Chicago proud here, congrats.
Did try pulsing the veggies in a food processor? Seems like that would cut the prep time a lot.
I am going to make some for my daughter in college. We used to make it together from the backyard-grown peppers, but since she just started at UOI earlier this year, I'll surprise her with a jar of this giardiniera and a slab of home-made lox for the daughter-father weekend. I know she will be thrilled, happy and grateful. She absolutely loves this stuff!
PS. Cheff Tom. Make a video about making lox. I'd love to see your twist on the Jewish classic.
Looks great! Lot of knife work……I hate knife work
I don't think I need that in my… 6:34 .. yes Sir..!!!
Yum
Thanks for this brother!
Not bad…
Thanks
Love the channel. Hate Chicago. Prickster sucks.
chicken liver and intestines tasty for me Sir
Can't wait to try this. The chili crunch was killer!!!
This is super relevant love how chef stays on top of the times! All the Chicago pizza hype and you bring the base. Perfect timing.
My husband loves it, but that's not how he gets his. He's is more chunky and has no oil in it. I guess it depends on the company that make it.
man, those gloves gotta be such a pain w/ all that knife work
Reminds me of tapenade. I would absolutely try this on a muffuletta among many other sandwiches.. Awesome video. Thanks!😊
Had to watch this 438 times just to learn how to say it
Thank you for this! Always loved this stuff! Never realized it was so easy to make. My wife's homemade sofrito will have a roommate soon😂
Veggies with vinegar and salt… Heaven!
Looks 🔥
I’m making this with Habanero peppers because I’m a psychopath. For chili heat.
You lost me at cauliflower I can't eat that just like anything broccoli.
What are “sport peppers”??
Whoa, whoa, whoa, how much red pepper did you cheat us out of there? 🤘🤣
Muffaletta!
Now you've done it. I'm gonna have to get some hoagie rolls and make some crockpot hot beef. I'm definitely trying this recipe.
I made this today, and it came out waaaaay too salty. Like, inedible salty. I'm extremely sad because I think I followed the recipe to a T. Here's to hoping the salt gets mellowed out in the vinegar and oil over a few days…
Chef Tom, this looks amazing. Can’t wait to try it out. Have you seen the sliced and seared lasagna videos that are trending? I bet you could come up with a great recipe for it.
Looks good mate, definitely going to give it a try and see if it gets added to the regular lineup.
Have you and can you barbecue an entire Pig?
Hi. I love this recipe. Do you know why the my marinade of olive oil and vinegar separates and the oil congealed when I refrigerated? Appreciate your recipes. Thanks.
I Love this, I make this and blend some of it with my tuna salad.
Giardiniera is a personal favorite, love the recipe!
Definitely going to try it
Just visited Chicago last month for the first time and enjoyed some giardiniera on a slice of deep dish… lawd have mercy. You've mentioned that it only keeps for a couple weeks? Being the only one in the house that would eat this, I'm wary to make because it would go bad long before I got through the jar. Any suggestions?
This is GOLD on sandwiches, love it
I wonder if that's enough vinegar to be able to water-bath can the giardiniera to be room-temp stable. Would be really nice to make once and have a year's supply on the shelf.
A local place puts it on pizza and its great.
wont olive oil gel up in the fridge? would soybean oil be better?