Chicago Style Hot Giardiniera Relish
Giardiniera is an Italian preparation of marinated vegetables that has many uses. This Chicago Style Hot Giardiniera Relish uses diced vegetables and ample hot peppers to create a tangy and spicy topping for sandwiches, hot dogs, and more.
What Is Giardiniera?
Unless you grew up in Chicago or you have an obsession with Italian Beef Sandwiches, you've probably never heard of giardiniera the way Chicagoans talk about it.
If you're in Chicago, when they talk about giardiniera, they're referring to a flavorful vegetable garnish that can be put on anything from sandwiches to eggs, and much more!
You typically find Chicago giardiniera in two version: hot and mild.
The spicy version that we're sharing today is commonly referred to as "hot mix". The "mix" can vary depending on where it is served, but the concept is always the same: slightly tangy vegetables that add a great pop of flavor to your dish.
What Ingredients Are In Chicago Style Giardiniera?
Chicago style giardiniera has it's roots in Italian giardiniera, which is an assortment of pickled vegetables that is typically eaten as an antipasto.
However, there are a few differences between the Chicago style and the traditional Italian style of giardiniera.
One big difference is the ingredients.
Chicago-style giardiniera typically includes green olives, which are often not found in the Italian version.
It is also more common to find hot peppers in the Chicago variation than it is to find them in the Italian mix.
Other ingredients you will commonly find in Chicago style giardiniera are:
- celery
- onions
- carrots
- red bell peppers
What Is The Difference Between Italian Giardiniera and Chicago Giardiniera?
So, we know the first difference between Italian giardiniera and Chicago giardiniera: the vegetables.
Another big difference between Chicago and Italian giardiniera is the brine that is used to marinate and season the vegetables.
Chicago style giardiniera is made with a mix of oil and vinegar. The ratio of oil to vinegar all depends on who is making the giardiniera and how tangy they like it.
Traditional Italian giardiniera is a way of preserving summer produce by pickling, so it uses only vinegar (no oil).
How To Make Our Hot Giardiniera Relish Recipe
Making giardiniera does take a couple of days, but most of the preparation time is hands-off.
First you need to chop your vegetables.
For this recipe, we are going for a giardiniera that is more of the consistency of a relish, so we're chopping our vegetables into a pretty small dice. This way they marinate quicker and are easier to use as a topping and garnish.
The chopped vegetables then need to rest in a saltwater bath over night to pull out some moisture, which will help the vegetables to stay crisp in the marinade.
After the saltwater bath, the vegetables get drained and rinsed before getting a good dousing with their oil and vinegar marinade.
While these marinated vegetables are pretty good right away, they really should set for 1-2 days before using, so that they have time to infuse with lots of great flavor.
How To Use Giardiniera
One final difference between Italian giardiniera and Chicago giardiniera is how they are eaten.
While the traditional Italian giardiniera is served as a salad or appetizer, in Chicago it is more common to find giardiniera used as a condiment.
Giardiniera is wonderful on sandwiches, bratwurst and hot dogs, and even eggs and pizza.
You can even use it to top bruschetta or mix it with pasta for a quick pasta salad!
But you can't talk about Chicago style giardiniera without talking about their MOST common use: a topping for Italian beef sandwiches. The tangy vegetables are the perfect contrast to tender and juicy pulled beef.
If you've never tried one, you need to head on over to our slow cooker Italian beef recipe and get one on your menu soon!
Chicago Style Hot Giardiniera Relish
Ingredients
The First Day
- 1 stalk celery, diced
- 1 carrot, diced
- ½ red bell pepper, seeded and diced
- ½ onion, diced
- ½ c green olives (pitted, with pimento if desired), diced
- 2 c water
- ¼ c salt
The Second Day
- 2 serrano chiles, diced
- 2 cloves garlic, minced
- 2 teaspoon oregano
- 1 teaspoon red pepper flakes
- ½ c white vinegar
- ½ c vegetable oil*
- Salt and pepper (to taste)
Instructions
The First Day
- Chop all the vegetables to a small dice. Place the vegetables (except the chiles) in a large bowl with a lid.
- Mix 2 cups of water with ¼ c salt, stirring until the salt has dissolved. Pour the salt water over the vegetables.
- Cover and refrigerate overnight.
The Second Day
- Drain the vegetables and rinse them well. Place the vegetables in a large jar (quart size works well.)
- Add the chiles, garlic, oregano, red pepper flakes, vinegar, and oil to the vegetables. Mix well.
- Taste your mix and add salt and pepper, if desired.
- Cover the mixture and let marinate on the counter for up to 2 days.
- After marinating, refrigerate the giardiniera until you are ready to use it.
Notes
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Hey Sarah! Native Chicagoan here - thank you so much for posting this recipe. The flavors are spot on, but my wife and I have made this a few times and it is not spicy at all. Any ideas as to what we may be doing wrong, or how we can make it spicier?
Thanks Ben. If it's not spicy, likely it's your chiles. You could always add more and be sure to use the seeds and inner membrane (that's where a lot of the heat resides). Feel free to dial up the amount of chiles to suit your taste. Enjoy!
Hi Sarah. Loved the recipe and had it last night with some homemade Italian beef. Do you have a recipe for muffuletta mix?
Thanks
Hi Rich. Glad you enjoyed the giardiniera! We don't have a recipe for the muffuletta tapenade yet, but it is something we've been wanting to test out. Hopefully we'll get to it soon!
I've made this several times in mass batches. But why do we soak the veggies in salt water overnight?
Hi Vince. Soaking them in salt water overnight helps to keep them crisp.
Great recipe! Go to copy cat to find the exact recipe for Portillos Beef. You won’t to able to tell the difference other than the price .
Great suggestion! We also have our own version of Italian beef that you could try it with!
How long does this last?
Hi Paul. It will last 2 weeks in the refrigerator.
Sounds great but I have two questions.
1. Do you use kosher salt or table salt for the 1/4 cup?
2. How long would you say the leftovers will last in the fridge before it goes bad?
Hi Vance. I prefer to use kosher salt or sea salt, as table salt often has additives that may impact the flavor. This will definitely last 2 weeks in the refrigerator. We have personally kept a jar for longer than that with no ill effects, but 2 weeks is definitely safe. Enjoy!
Finally, a recipe with NO Cauliflower! I've had this debate on so many site pages. Chicago giardiniera is a relish, not a salad and doesn't contain cauliflower like traditional Italian giardiniera does, as that is a "side" or antipasti.
Can't wait to make this with my great Italian Beef recipe next week!
Thanks Tons!!!!!
ps, May I share/paste this article on a couple of other blogs? I know many Chicagoan ex-pats are looking for a real taste of home.
So glad you found us Laurie. We hope you enjoy the recipe! We would be happy for you to link to this article on the other blogs. (Please don't copy and paste our recipe or article text.) Thanks!
Absolutely love this recipe! I can make the Giardiniera I’m always looking to buy. This was a cool find, along with the entire site! Thanks a bunch for putting this all together.
So glad you enjoy the recipe and the site Florence! Glad you found us!
Yay! No cauliflower! Lol! I like to use Thai chile for the heat and never make it the same way twice. Today's version was "clean out the crisper time." Perfect. Can't wait to make a Chicago Italian beef sandwich to put this on! Thanks!!!!
It's such a great way to 'clean out the crisper'! Enjoy!
Does it seem to be spicy? I really love the recipe itself, but I am afraid it's not suitable for my stomach. What can you recommend to me?
This is a spicier giardiniera. If you'd like to make it without the spice, simply omit the serrano chiles. Enjoy!