WebDirections. Step 1. Preheat grill to medium. Brush 1 tablespoon oil over both sides of eggplant slices. Sprinkle with salt. Grill the eggplant, flipping once, until tender and …
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Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish. Read the full recipe after the video. In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water. Bring to a boil.
Allow the pickled vegetables to cool at room temperature. Then cover with a lid, shake, and refrigerate for 36-48 hours before serving. You can keep the Giardiniera in the refrigerator for up to four months. If you plan to “can” the Giardiniera, you will need to blanch the fresh produce in salty water before adding to the jars.
Like many Italian dishes, there’s a traditional and an Italian-American version of giardiniera. The latter is referred to as “Chicago-style.” Italian-style giardiniera includes cauliflower, bell peppers, carrots, celery, and sometimes gherkins, and the vegetables are marinated in olive oil, red or white wine vinegar, herbs, and spices.
In short, giardiniera is the ultimate pickled vegetable relish! The popularity of giardiniera has continued to explode in Chicago with more than a million pounds of it being sold annually. Still it remains relatively unknown outside of the Windy City except among those with strong Italian roots.