Chicago Style Hot Giardiniera Relish
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. For best flavor, giardiniera should be made at least 2 days before serving. (Keep in mind, there is an overnight step here too!)Yield: 2 c (1 pint)
Servings: 16 (2 Tbsp) servings
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
*Olive oil is the more traditional oil to use in giardiniera, but olive oil will solidify at refrigerator temperatures. If you would like to use olive oil, let the giardiniera come to room temperature before serving.