Giardiniera / Hot Mix

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 I'm told we should "eat our vegetables"...


I've always loved this stuff.  


But the jars are so....small.


Solution: make your own big jar!

Notes:

I actually thing this homemade version might be better.  If you want it mild, leave the peppers out.  If you're me, use Serranos, Jalapenos, Or whatever other spicy chilis you want.  The store bought hot mix uses Jalapenos.  And you could divide this up into 4 1-quart jars, but really, a gallon jar like the photo above doesn't cost much more than the vegetables I put into it.

I really like the little pickled cocktail onions in this, but sometimes they can be hard to find.  I'm sure slicing a good normal onion into it would be fine too.

Chop it up finer and you've basically got Chicago-style Giardiniera for a killer addition to a sandwich.  It goes *really* well on This hot Italian chopped sandwich.  In Chicago they put it on an Italian beef sandwich that looks amazing.

Ingredients:
(All ingredients here are approximate, I didn't measure any of this.)

  • 3 cups bite-sized cauliflower florets

  • 1 1/2 cups each of sliced carrots, sliced celery, and sliced red bell pepper.

  • 1 cup pitted green olives , drained  (I omitted this because I just didn’t have any when I wrote this up, but it would be good I’m sure.)

  • 4 tablespoons olive oil, (I probably used a bit less, probably more like 2 Tbsp for the whole recipe.  It all just floats on top, I’m not convinced that it’s necessary.

  • 4 cloves garlic, peeled and sliced in half.

  • 2 Serrano chilis, sliced (I used 4, I like the spice, 4 doesn’t make it unbearable I don't think).

  • 4 bay leaves

  • 2 teaspoons dried oregano

  • 1 teaspoon celery seeds

  • 1 teaspoon fennel seeds

  • 1 teaspoon yellow mustard seeds

  • 1/2 teaspoon coriander seeds (I didn’t have any coriander seeds, it was still great without it.)

  • 1/4 teaspoon black peppercorns

  • 1 jar pickled cocktail onions, undrained (my addition, since the store brands have them)

For the Brine:

  • 3 cups water

  • 3 cups white wine vinegar  (I used regular distilled white vinegar, and it was just fine.  I’m going to try it with white wine vinegar next time to see if it makes a big difference, but don’t hesitate to use regular old vinegar, it still turns out really good.)

  • 2 tablespoons table salt, (2 1/2 Tbsp if using kosher)

  • 2 tablespoons granulated sugar.  (I think 2 makes it a bit too sweet, I cut it down to 1 Tbsp.)


Directions:


  1. Prep and chop all the produce. Set out 4 pint jars.  (I put mine in one big gallon jar, easier that way.

  2. If using separate jars, divide all the spices between them. (seriously, get a 1-gallon jar)

  3. Divide each of the types of vegetables up and add to the jars..

  4. Make the Brine: Set a medium saucepan over medium heat. Add the bring ingredients and whisk gently until the salt and sugar are dissolved. It won't have to get very hot at all before everything dissolves.  If you don’t end up have enough brine to cover the whole thing, just add more equal parts vinegar and water.

  5. Allow the pickled vegetables to cool at room temperature. Then cover with a lid, gently shake, and refrigerate for at least 2 days before serving.

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