The Best Hot Giardiniera (Chicago-Style!)

This Chicago-style giardiniera recipe is the ultimate condiment with fresh peppers and veggies in oil and seasonings, an absolute must for Italian beef sandwiches! This is exactly what I grew up with living in the Chicago area. This is ALWAYS in my refrigerator. My absolute favorite.

TIMESTAMPS

0:00 Chicago Style Giardiniera
0:33 Ingredients
55: Brine
1:50 Vinaigrette
3:30 Uses
5:12 Tips
5:54 More Recipes

THINGS YOU’LL NEED:
1 cup cauliflower florets chopped (about 1/4 head of cauliflower)
5 jalapeno peppers diced (use bell peppers for mild giardiniera
5 serrano peppers diced (or use sport peppers - optional, for hot giardiniera)
1 medium carrot diced
2 celery stalks diced
1/2 cup salt
1 cup olive oil (extra virgin is best, though you can use vegetable oil)
1 cup vinegar (or use water, like many Chicago giardiniera brands - see the Recipe Notes)
4 cloves of garlic minced
2 teaspoons dried oregano
1/2 teaspoon celery seeds
1 tablespoon crushed red pepper (or to taste)
Ground black pepper (to taste)
1/2 cup green olives chopped

FOLLOW ME ON:

I had so much fun making this! What other videos would you like to see?

-Mike

#spicyfood #recipevideo #cooking #cookingshow #cookingrecipes

[willschmit]

I am from Chicago, and the "go to" brand is Marconis. I have to make it myself (here in New Mexico). I coarsely chop onions, garlic, carrots, serranos and celery, then run them through the coarsest plat of a hand cranked meat grinder. I put it in a 2 quart mason jar and fill with 3% brine (water vegetables weighed) . Add a weight and loose fitting lid and let it sit on the counter for a week. It will be quite sour (lactic acid). I pour off the brine, and replace it with good quality olive oil. Refrigerate it forever - it won't go bad...

[ColoredinLight]

Didn't know you were a Chicago guy. Italian beef for life. This looks amazing!

[gratefullydeadicated]

I lived in chicagoland area for 6 years, damn! You're making me jones for italian beef with provolone and hot giardineira!

[seano]

I've honestly never heard of this before. It looks delicious and it's so simple to make. This is something I'll definitely try.

[psychocuda]

Pizza place I used to go to had a big old self-serve jar of it and little paper cups to put it in. I'd get a couple cups and just eat it as an appetizer as my food was being made.

[JoeandAngie]

Nice!! Another on my to do list.
Thanks for you and your channel

[jaquestraw]

Oil & vinegar 👍 green olives make it that much better!

[ATrain]

Another new recipe from CPM, thanks Mike. I did not even know what Giardiniera was until now. I loved the green olive addition at the end. I cannot wait to try ANOTHER one of your great recipes. I love the suggested additions and alternatives as you describe the recipe. Your efforts are appreciated. God bless you and your family.

[marykayholland]

WOW, just found you! Thanks for posting this recipe. I moved from Chicago to Alaska almost 40 years ago and no store up here sells hot giardiniera—can you believe that? We either order from Amazon, or get in Phoenix when we’re there but I’m going to make my own! 😍

[ThePrevo]

Hey Mike, been waiting waiting for a new video to come out to tell you that the chicken marinade video you posted a few weeks back is definitively DYNOMITE (in a good way). I've hosted 2 BBQs since and cooked bone in breast that is just magical. A BIG thanks for the recipe.

[mikec]

Me and my friend make a similar one, with some differences:
We make 3 - 5 gallons at a time
ALL EVOO with maybe 1/4 cup vinegar
No celery - tends to get mushy
Damn near every spice in the spice rack. lol Garlic, onion, oregano, red pepper, parsley, etc
Make sure everything is kept covered with oil and it will last for MONTHS in the fridge.
Your recipe is similar, but we've been do it this way for about 15 years and I've never tasted a store bought one that tasted as good.

[chisassinrollyoass]

I'm from Chicago and i giardiniera. I'll be the judge of this

[Kingfisher]

Mike, have you tried brining the vegetables in a more whole form, then dumping them along with the oil, vinegar and seasonings into a processor and mixing it while also chopping the veggies at the same time. Ending up with a more finely chopped and spreadable version with the oil mixture incorporated? I wouldn’t want a paste. But maybe more chopped than your version. Almost like a chunky salsa.

[double_joseph]

So im from calfornia and never really had giardiniera until I got my first job at a Chicago style pizza place. I fell in LOVE with it. Now I’ve been trying to find good brands but a lot of them use nasty soybean oil. Thank you so much for making this video I can’t wait to make this. Also, wanted your thoughts if apple cider vinegar would not be good? Thanks.

[MrBucidart]

Mike, I have a question: Do you have a garden? I will have some pepper seeds I would like to send you after the season is over. In my part of California their very popular. The Chilian miners in the 1850's brought them to the gold fields.

[craftiebrown]

There used to be a pizza place about 2 or 3 miles west of Chicago on 26th Street that made Italian beef pizzas. Tons of beef and giardiniera. It was amazing. They also did a gyro pizza with tzatziki sauce instead of tomato. Also excellent.
Unfortunately the owner was older and sold the place so he could retire. The new owners cut the menu in half and ran it so badly that it closed less than a year later.

[r.llynch]

Use this on our Mob Boss pizza with italian sausage .

[lisaeastes]

I've never tried this but I think I will now❤

[dunbarautomotive]

We have processed this into a paste, and then added hot pepper mash for an Italian style hot sauce. 😎

[JBSwanstrom]

Sandwich IL here, now in Minnesota 😢😢😢