Giardiniera Chicago style (Italian Pickles) /#Recipe365CFF
#Giardiniera #italianpickles
Ingredients :
1/2-1 cup hot green pepper like jalapeno ( depend how hot you like it)
1/2 cup red pepper
1 cup onion
1/2 cup orange pepper
1 cup celery
1 cup carrot
2 cups cauliflower
1-1 1/2 Tbsp salt
Marination Ingredients :
1- 2 cup white vinegar
1 cup olive oil
1 heaping chopped garlic
1 Tbsp red pepper flakes ( depend how hot you like it)
1- 1 1/2 oregano
1/2 tsp white pepper
Mix all together
Steps:
Cut all the vegetables very small
Mix the chopped vegetables and salt very well then cover and refrigerate overnight from 12-24 hours
Drain really well. If your vegetables turn to be very salty you can give them a quick rinse then drain well.
Mix chopped vegetables with marnation mixture then store them in clean glass jar outside for a few days then refrigerate for longer time.
Enjoy :)
Note :You can add sliced pimento stuffed green olives.
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Canning Spicy pickled Carrots With Linda's Pantry
Today is so exciting because I am bringing you a video to show how I am making an inspired recipe that has been a perfect addition to the pantry. Spicy Mexican Carrots are amazing!!!
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Easy Spicy Mexican-Style Pickled Carrots ???? Zero Food Waste
If you are done with your pickled jalapeños, don't throw away the brine yet. You can use it for making Mexican - style pickled carrots!
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Giardiniera (Pickled Vegetables)
Giardiniera is a traditional Italian condiment made with various vegetables and herbs. #HerHomesteadSkills #Giardiniere #Giardiniera #PickledVegetables
I have used
1 Cauliflower cut into florets
6 Carrots sliced thin
4 Sweet bell peppers - can be red yellow or orange
Celery - almost a full bunch (stalk)
2 Small Green Sheppard Peppers
2 Hot Banana Peppers
1 package of Pearl Onions
1 Jar of Green Olives with Pimento
1/2 cup of Non-Iodized Salt and enough water to cover the prepared vegetables
Let this sit overnight
Drain and rinse off the salted water in the morning
Pack jars with Spices
1 Tablespoon Olive Oil
1 Clove Garlic
1 Bay Leaf
1/2 tsp Oregano
1/2 tsp Coriander Seeds
1/4 tsp Black peppercorns
1/4 tsp Yellow Mustard Seeds
1/4 tsp Rosemary
1/8 tsp Celery Seeds
Pack tightly with Vegetables
The Brine ( I used 7 cups each water and pickling vinegar 7% acetic acid, but 6 is enough)
6 cups pickling vinegar (white or white wine vinegar can also be used)
6 cups water
1 cup sugar
3 tablespoons non iodized salt
Bring the brine to a boil...then pour over the packed jars to 1/2 inch headspace.
Remove Air Pockets
Clean Rims with Vinegar
Add Lids, Seal with Rings - finger tight
Water bath can for 10 Minutes
Authentic Mexican Pickled Carrots
These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican restaurants and so easy to make! Make plenty of these escabeche en vinagre and even add cauliflower if you like, these go fast!
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Ingredients
2 lbs large carrots
2 large jalapeños
1/2 white onion, medium
5 cloves garlic smashed
1 1/2 cups white vinegar
1 1/2 cups water
1 tbsp vegetable oil
6 bay leaves, whole
10 black peppercorns
2 tsp dried Mexican oregano (See Note 1)
1 tsp kosher salt
Instructions
1. Peel and slice carrots (See Note 2) and onion into 1/4 inch thick pieces (See Note 3). Cut the stems off jalapeños and slice thin on diagonal. Set aside.
2. In a large stock pot add the garlic, vinegar, water, oil (omit if canning), bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños (See Note 4). Lower heat to medium-low and cook for 15 minutes, uncovered.
3. Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.
4. Fine to eat after 3 hours, best if pickled for at least a day or two.
SEE BELOW NOTES IF CANNING.
Notes
1. The jalapenos are for flavor and heat, so add more or less to your liking.
2. Slice carrots on the diagonal for larger pieces to eat. I’ve also added small cut cauliflower, this is optional.
3. Cut the half white onion into 1/4 inch slices, no diagonal cut needed as with carrots.
4. If vegetables are not completely covered, add equal amount water/vinegar to cover. Bring to a boil, lower heat to medium-low and cook for 15 minutes, uncovered.
CANNING TIPS (This recipe fills 4 pints or 2 quart jars)
If canning, omit the oil in Step 2. According to the American Food Preservation, never add oil if canning. It’s not safe and can affect your seal and mold inside the jar.
Wash jars and two-piece caps in hot soapy water. Rinse well. Dry bands and set aside. Heat jars and lids in a saucepan of simmering water (180°F). DO NOT BOIL LIDS. Allow jars and lids to remain in hot water until ready for use.
Brine made with at least 50% vinegar (5% acid) is safe pH for canning. Check your vinegar bottle to make sure it’s 5% acid, some store brands are only 4% (calling them table vinegars) and do not measure up for proper acidity for canning.
Once jars are “hot packed” with carrot mixture, leave 1/2-inch headspace. Remove any air bubbles. Wipe the rim of the jars before putting lids and seal on.
Boiling water bath pints and half pints for 15 minutes and adjust for altitude. (add 5 minutes to water bath time for every 1,000 feet in altitude. 15 minutes for sea level to 999 feet, 20 minutes for altitude 1000-1999, etc…). I have enjoyed these canned numerous times. I have not found that the 15 minute water bath cook time on top of initial cook time in Instructions made the carrots mushy, but if concerned, cut initial cook time in Step 2 above by 5 minutes.
Remove from canner, place hot jars on a towel and let cool for 24 hours. Check to make sure the jars have sealed, remove rings, label lid and store in a cupboard.
Refrigerate once jar is open, will stay good in refrigerator for a month.
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HOMEMADE Style Giardiniera | Italian pickled vegetables
Making homemade pickled vegetables (Giardiniera) is easy to make than you’d think and allow you to keep a stash of delicious pickled jarred vegetable in the pantry all year round.
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Vegetables needed:
About 5 lbs (2kg) of fresh vegetables:
cauliflower
carrots
small onions
white pearly onions
red pepper
yellow peppers
cucumbers
zucchini
celery
chili peppers
You can also add any
vegetables of your choice.
Spices needed:
4 sprigs of fresh dill, or
1 tbsp dried dill
1 tbsp mixed peppercorns
1 head of garlic
3 bay leaves
1 tsp red pepper flakes(optional)
3 tbsp table salt (40 g)
3 tbsp sugar (40 g) *** Note, Or 2 tablespoons of honey (30 g)
6 cups white vinegar
(1 1/2 liter)
6 cups water (1 1/2 liter)
(** If you like a spice Giardiniera, add a pinch of crushed red pepper to each) jar.
(***If In case you don't want to use sugar, use honey.
Use 2 tablespoons of honey (30 g) ( That is, 2 tablespoons of honey = 3 tablespoons of sugar.