Best Relish Style Giardiniera Recipes

RELISH STYLE GIARDINIERA

Relish Style Giardiniera image

This recipe is great on roast beef sandwiches - hot or cold. It's origin is Al's #1 Italian Beef in Chicago. The recipe was printed in the Blue Plate Specials cookbook. It's like a regular giardiniera, but everything is chopped finely like relish so that it works well on a sandwich. Hint - the food processor is great for mincing the vegetables. Note - the cooking time is really the chill time. This is also excellent with cream cheese on a cracker.

Provided by PanNan

Categories Vegetable

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 stalks celery, minced
1 clove garlic, minced
1/2 red pepper, seeded and minced
1 plum tomato, finely chopped
2 tablespoons small capers
1 tablespoon caper brine
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/3 cup olive oil
2 tablespoons lemon juice

Steps:

After mincing the vegetables, combine all ingredients.
Mix well and cover.
Store in the refrigerator at least 24- 48 hours before serving.
Stir a few times during this period.
Store in the refrigerator up to a week.

HOT ITALIAN GIARDINIERA

Hot Italian Giardiniera image

This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.

Provided by PHONETEK

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time P2DT2h45m

Yield 10

Number Of Ingredients 16

Ingredients

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

Steps:

Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g

ROASTED CHICKEN THIGHS AND GIARDINIERA RELISH

Roasted Chicken Thighs and Giardiniera Relish image

Make and share this Roasted Chicken Thighs and Giardiniera Relish recipe from Food.com.

Provided by gailanng

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) jar giardiniera, chopped, plus 1 tablespoon brine (store bought or see giardiniera #468165)
5 tablespoons olive oil, divided
2 tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes or 1/4 teaspoon black pepper
8 bone-in chicken thighs, trimmed
salt and pepper (to taste)

Steps:

Adjust oven rack to middle position and heat oven to 400 degrees. Combine giardiniera and brine, 1/4 cup oil (4 tablespoons), parsley and pepper in bowl. Set aside.
Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, 5 to 7 minutes. Flip chicken and transfer skillet to oven. Cook until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and top with relish.

Nutrition Facts : Calories 546.9, Fat 45.6, SaturatedFat 10.3, Cholesterol 157.9, Sodium 144.3, Carbohydrate 0.2, Fiber 0.1, Protein 32.5

GIARDINIERA

Giardiniera image

Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It's perfect to offer alongside pickles or olives on a relish tray. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 10 pints.

Number Of Ingredients 15

Ingredients

6 cups white vinegar
3-1/2 cups sugar
3 cups water
4-1/2 teaspoons canning salt
1 tablespoon dried oregano
1 tablespoon fennel seed
2 small heads cauliflower, broken into small florets (about 12 cups)
4 large carrots, sliced
4 celery ribs, cut into 1/2-inch slices
48 pearl onions, peeled and trimmed (about 1-1/4 pounds)
4 large sweet red peppers, cut into 1/2-inch strips
4 serrano peppers, seeds removed and thinly sliced
10 bay leaves
20 whole peppercorns
10 garlic cloves, thinly sliced

Steps:

In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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