How To make Gardiniere
VEGETABLES:
3 Red bell peppers, cut into
large squares 2 Red banana peppers, cut into
:
rings 2 md Red onions, thinly sliced
1 sm Buttercup squash, peeled,
seeded & cubed 3 c Cauliflower, cut into floret
2 c Waxed beans, trimmed & halve
1 c Chinese white radish, thinly
:
sliced & peeled 6 Carrots, chopped
2 lg Celery stalks, chopped
HERBS & SPICES:
1 1/2 c Pickling salt
Sweet basil sprigs Vegetable oil 4 Garlic cloves
2 ts Whole white mustard seeds
PICKLING brINE:
3 1/2 c Water
3 1/2 c White vinegar
2/3 c Sugar
Mix together the vegetables & layer in a large bowl. Sprinkle each layer with salt. Pour in just enough water to cover. Place a plate on top to keep the vegetables submerged. Cover & refrigerate for 8 hours or overnight. Drain, rinse in several changes of water & drain again. Meanwhile, place 4 sprigs of basil in a small jar. Add whole garlic & just enough oil to cover. Cover tightly & refrigerate for 8 hours or overnight. Prepare pickling brine by boiling the water, vinegar & sugar. Bring to a boil, stirring till the sugar is dissolved & then keep hot until ready to use. Sterilize 4 500mL canning jars. In each one, place a basil sprig, garlic clove & 1/2 ts mustard seeds. Without forcing, pack the vegetables into the jars leaving 3/4" headspace. Pour pickling brine into each jar up to 1/2" of the top. Remove any air bubbles by sliding a rubber spatula around the edge of the jar; wipe rims & fir lids. Process in a boiling water bath for 20 minutes. Remove, cool, label & store.
How To make Gardiniere's Videos
Noma Guide to Lacto Fermented Pickles
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- Noma Guide to Fermentation:
Today, I'm going to be cover the Noma guide to lacto fermenting in a brine, or simply put, how to pickle. And the coolest thing about this process is that it can be used to pickle anything you please, so experiment away.
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--- BASIC Noma LACTO PICKLE PROCESS ---
1. Place empty crock or jar on a scale and tare or zero the scale.
2. Fit the vegetables snugly into the vessel
3. If you want to add any additional spices (bay leaves, mustard seeds, peppercorns, etc.). See the video for ideas.
4. Add enough water to submerge the vegetables and note the weight down.
5. Calculate 2% of that weight, and weigh out that much salt into a bowl. (MAKE SURE you calculate and weigh exactly for safety, you can go above 2% but do not go below.)
6. Pour the water out from the vessel and mix the salt until it’s dissolved.
7. Pour the saline solution back over the vegetables.
8. Cover with the cap, and lightly screw on the cap, allowing nothing to enter, but loose enough that gas produced from fermentation can still escape.
9. Now it is time to wait. Normally, just leave them at room temperature, though Noma does their ferments at 82 F. You can ferment in the fridge, though it will ferment at a much slower pace.
10. If fermenting at room temperature, you want to start checking on the pickles after 2-3 days and monitor the progress for sourness.
11. Once the pickles have reached the desired sourness. Move to the fridge, screw the cap tight, and it will store in the brine for several months for you to enjoy.
Fermentation seen in this video:
--- Fermented Hot Giardiniera ---
Equal parts (all diced)
- Celery
- Carrot
- Onion
- Red pepper
Spices
- 2 cloves garlic
- 2 red hot chiles
- 5 grams oregano
- 5 grams peppercorns
--- Golden Beets & Garlic ---
- 2 Golden beets, julienned
- 2 cloves garlic, crushed
--- Onions & Poblanos ---
- 1/2 large white onion, sliced
- 2 poblano peppers, julienned
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OTHER DETAILS
All sources used:
PROCESS- The Noma Guide to Fermentation
BOTULISM -
BOTULISM - Noma guide to fermentation (Pg 62)
BOTULISM -
KAHM YEAST -
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #NomaFerments
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Jacques Pépin Chicken Jardinière Recipe
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Jacques Pépin Cooks Chicken Jardinière
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Melanzane Giardiniera Recipe - In Italian
Homemade Giardiniera Recipe
Whip out those veggies and a giant Mason Jar, add some salt water and wait 7-21 days and you have just made your own giardiniera dish! Enjoy!
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Slow Cook Chicken Giardiniera - Recipe Rack
Slow Cook Chicken Giardiniera Recipe:
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Ingredients:
4 chicken breasts
16 ounces giardiniera (1 jar), hot or mild
1 teaspoon salt
1 teaspoon black pepper
Directions:
Season chicken with salt and pepper.
Drain half of the oil from the giardiniera jar and discard.
Add chicken to slow cooker.
Pour in giardiniera and 1/4 cup water.
Cook on low for 5 hours.
Use a fork to shred the chicken.
Eat on its own or make a sandwich. Delicious!
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Spicy Chicago-Style Giardiniera Recipe
You can buy giardiniera in a jar at the store, but with this homemade, Chicago-style recipe, you can control exactly what goes into the mix. If you like it extra spicy, up the ante and include an extra jalapeño or two, making for a condiment with a real kick.
#giardiniera #pickledveggies #recipes
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