HOMEMADE Chicago-Style Giardiniera (Italian Pickle Condiment)

Giardiniera is life. Giardiniera is happiness. Giardiniera is peace. In Chicago, giardiniera is a lifestyle, from Italian Beef Giardiniera to the spicy and hot giardiniera options. To my surprise, it's not easy to find a proper, real deal Chicago-style Giardiniera recipe on the internet... this video was created to fix that. It's easier to work by weight here to calculate the brine. Enter: the Gød condiment! From homemade giardiniera to pickled giardiniera, I’ve tested the best giardiniera options, including mild giardiniera and the classic Italian giardiniera. Let's dive in and create a delicious giardiniera mix that'll make your taste buds dance 🤘🏻 Adam
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#giardiniere #giardiniera #chicagofood #chicago #italianpickles #pickles #fermentation #italianfood #americanfood #italianbeef #spicyfood #condiments

[ibzstratcat]

Greatest condiment, dare I say side dish ever made.

[NightOwlPal]

I am sooo happy i found this video. No one knows what i'm talking about when i ask for giardiniera and the small selection my publix carries just isnt the same. Thank you!

[nickgibson]

Made this for the family this week. Sharing with all the neighbors now too. It's so good my pregnant wife has eaten half of the jar already. On bagels with cream cheese, on mashed potatoes, on steak, by the spoonful! Thanks for helping me win brownie points!

[Bigilly]

Man I’m from Chicago and I love Giardinera. This is the absolute BEST video I’ve seen on how to make it. Awesome job

[montanasojourn]

The BEST recipe. Love the salt ratio, ... love that you process the veggies in a food processor before the oil. Love that you explain olive oil solidifying.
Thanks for posting.

[elizabethbrown]

My company sent me to work in Chicago several times and I got hooked on this delicious condiment. I'm no longer going to Chicago so I have to make it myself but my giardiniera doesn't compare to the authentic Chicago version, I really miss it. Thank you for this recipe.

[joekalwitz]

I have been down the internet giardinara rabbit hole, and this is great. Spot on for what I look for in terms of a giardinara recipe, tons of great technique, entertaining. This video was made for me. Thanks!

[juliewicz]

Just an FYI, your insta on here is wrong. Some guy with no posts is getting all your love! I found ya, but just to let you know. And a super big thank you for this AWESOME recipe. This Chicago girl is in the PNW at the moment where they are all "giardaWHAT?" I converted my ex and he would eat it as a side salad he loved it so much (ha!) but can't find whatever recipe I was using and so happy to have found yours! Looks pretty dang close to what I was doing. I haven't had it minced up before, but that looks so much easier to spoon on stuff, especially following tips from your pizza video. I super appreciate all the measurements by grams!

[apfitz]

Thank you! Great recipe. I miss being able to get it from a grocery store :( I moved to the Boston area and I miss being able to get an Italian beef literally anywhere. When my mom visits me for my birthday she brings the frozen beef from Portillo’s ❤

[alanthomas]

Thanks Adam you have made this look so much easier than other vids I've seen. Love it

[jc]

I use sliced and diced onions and red bell peppers but this is the EXACT way to make it at home. have fun

[Tocomaco]

Awesome!...just a thought to add, showing that if olive oil is used, in the final canning, flip the jar upside down in frig, so the solidified oil is then on the bottom!...this is also recommended for cream cheese, and sour cream containers.

[michaelgoorsky]

Holy cow! We used to go to Chicago and buy jars to let us get through the year... Game changer!!!!

[carolhewett]

Please tell us what a very long time is for storing this wonderful product.

[nativemeats]

Food Freak sent me your way via the Italian Beef wedge video. Glad to have found your channel!

[dee_dee_place]

A Calabrese friend of mine used to make me pickled carrots & button mushrooms. She wouldn't give me the recipe & I've been trying to find it. I going to use this recipe & see if it tastes the way I remember it. Thanks, Adam.

[torreyholmes]

Came over from Not Another Cooking Show. Nice job on this. Subscribed.

[enriquedossantos]

dont dump the vinegar brine, jar it and toss some sliced cucumbers or onions, wait 3 days thank me later

[seantaylor]

Adam you da man! My love for the G in all forms is immeasurable, but the relish dice is a cut above. By extending surface area with all of the veg, the taste (flavor profile 🙄) is more unified. It doesn't spill as easy either making for more unmolested divinity in my mouth. I'm gleefully subscribed.

[susanpurcell]

Great recipe, thank you! I do use olive oil, I don't care if it solidifies a bit in the fridge. It's still easy to spoon out of the jar.