Midday Fix: Spicy Giardiniera

Kacie Radochonski – Director of Operations for Pop’s Italian Beef & Sausage

Frank Radochonski – Chef, Pop's Italian Beef & Sausage

Pop’s Italian Beef & Sausage – 7153 W. 127^th St., Palos Heights, IL 60463

Recipe:

Giardiniera

Recipe: You can tailor the recipe to your liking based on spice level and vegetable availability.

• 3 cups of chopped celery
• 2 cups of chopped Jalapenos (or serrano peppers)
• ¾ cup pure vegetable oil (or just enough to cover the vegetables)
• ¼ cup of chopped green olives (optional)
• 2 cups of cauliflower (optional)
• 1 cup chopped carrots (optional)

Optional spices:

• Garlic Powder (1 1/5 tablespoons)
• 2 teaspoons oregano
• A dash of crushed black pepper
• A dash of salt (for vegetables)
• 1 teaspoon celery seed
• A handful of dried basil
• Red pepper flakes (amount varies)

       Optional mixing oils:

• Soybean oil
• Canola oil
• Sunflower oil (healthy alternative)

Directions for fresh giardiniera that can be served for 10 – 14 days:

• Step 1: Chop celery into small diced pieces (up to 3 cups) chop jalapeño peppers into diced pieces
  • Optional: chop other vegetables to desired shape
• Step 2: Add spices (garlic powder, black pepper, celery seed, red pepper flakes, salt, etc.) into chopped raw vegetable mix to allow flavors to soak into vegetables.
  • Let vegetables and mixed spices sit for 10-15 minutes
• Step 3: add in just enough oil to fully coat seasoned vegetable mix
• Step 4: Jar ingredients or serve fresh

Directions for giardiniera to be canned with a longer shelf life (requires pickling):

• Step 1: Chop celery into small diced pieces (up to 3 cups) chop jalapeño peppers into diced pieces
  • Optional: chop other vegetables to desired shape

• Step 2: create a brine by bringing in 1 ½ cup of water and 1  ½ cup of vinegar to a boil
• Step 3: Add vegetables to brine and add in seasonings
• Step 4: Jar mixed ingredients and add ½ cup of oil
• Step 5: refrigerate for 12 hours