How To Make Homemade Hot Giardiniera

How To Make Homemade Hot Giardiniera

again and uh today I’m going to be showing how to make a hot jire this uh blend of vegetables jire means you know Garden in Italian so this dish was you know pretty much done by Italian immigrants they came to Chicago it was made very famous so when you guys come to Chicago make sure you guys try the famous Italian beef with J Peppers maybe you don’t want to come now because it’s very cold over here but feel free to join us you know and uh today like I’m going to make this plan uh vegetables and U I’m going to start by you know cutting up some vegetables I went ahead and chop the onions cuz they make me cry and I don’t want to be crying on camera so I died the onions already about one mediumsized onion then I’m going to start with some uh beautiful red peppers I have here and uh this is a a good way to practice your knife skills so make sure you guys you know if you try this and also if you guys you know those of you they have a nice vegetables at home you grow a garden this is a good way to like you know use them you can you know make them and use them later on they will stay you know in the jar for quite a while so since we have been vinegar in there is going to help them you know preserve the vegetables and you can make them you know hot or mild or just you can even leave the peppers off like the hot peppers I’m going to putting in there but we’re going to get to that in a second we want to dice our red peppers Mak them small thighs like I said this is a good way to know practice your knife skills also you that you know want to get better at and also so it’s a nice way to use up if you grow uh vegetables in your garden you know what to do with them and you know they go really well with some you know like I said beef sandwich even Italian sausage sandwich or even in a burger you know this uh or you can use them in Nanny Pasto flatter and I’m sure some of you probably had this before but like I said if you don’t know the story behind you know this where you know invented here in Chicago you know so we’re really famous for this and you you can find them at the store you can get a mile or hat but today you’re going to be able to make your own once we’re done here making this you’re going to be you know any way to make your own ad air peppers and feel free to ask questions you know I like when you guys ask questions this is what’s going to take the longest to you know get your stuff ready but again I’m going try to make it quick and show you the process of making this you’re going to be using about you know you can use a big you know amount but you know I’m going to be using about two red peppers one big green pepper some carrots cauliflour some celery and I’m using Sano Peppers today you can also use jalapenos whatever you like but I chose Sano Peppers this morning got my red pepper here I’m going to do one of my green peppers it’s pretty big so I’m just going to use one the recipe for two but since it’s really big also you want to see the recipe along with the video later on so you can go and uh make this too you want to make sure you take all this white membrane off the peppers cuz they tend to be a little bitter when you put them in there too so you don’t want that see like I said before you can also make them uh without any any hot peppers if you guys don’t like you know heat you can just use regular vegetables you know like the bell peppers the olives carrots celery and you know if you want to use very little you know Peppers just a little heat you can do that too and you know it’s going to be something that you guys going to be able to us in a lot of dishes okay you can see it’s going pretty quick here and we’re going to you know put them in the brine I’m going to use uh some salt water to put them and soak them overnight I did a batch last night so I’m going to really show you the whole process from beginning to end I got some celery here one stock of celery for my recipe I got one carrot if they’re too small like this you don’t have have to like make them know planks just cut them in half cuz it’s going to be really hard to you know Square them off and make cut them into like half moons or a little rounds these two you can just cut in half sometimes hard to get really big uh carrots at the store and the restaurant we get is they’re really different they’re packed different when you you know work in the restaurant you get this huge carrots but you know the stores I know a lot of students complain cuz I have a hard time finding big carrots and you know like you so the little tiny ones it’s going to be really hard to to you know do and to Planks this’s a little bigger so we can do that and you can chop these ends too you don’t want to you know you want to use them you can uh don’t waste them kind them a little bigger see so we know try to minimize waste every time we can when in the in the restaurant and you guys have to start practice this okay now I’m going to cut my sanal peppers and if you guys want to you know a good way to pick for Peppers you know how do you know which ones are the hotter ones well there’s two different ways if you can see I don’t know if you can tell on on camera this is a little lighter and this is like dark green well the ones are lighter Peppers they’re not as hot so when you go looking for the peppers at the store you know if you want them really hot try to get they darker ones also they have like a little cracks on the skin they look like little white cracks that means they’re like much hotter which they wear in the plant longer they ripe a little more so they’re H than this this light one so you can also you know there’s a good way to kind of cut down the heat pick the ones like you know ni as dark green they’re a little less hot so that’s how you can you know find out which ones are you know hotter this I’m just going to cut in little wheels little rounds and uh if you guys want to use uh gloves feel free I don’t mind my hands like this cuz I’m just going to be careful but you know you don’t want to cut peppers and then go rub your face or touch your eyes it’s really going to hurt so if you do it at home feel free to wear gloves too that way you kind of protect your hands from the heat okay I’m using about like eight uh Sano Peppers you can use less you could just use one or you know depends how you want them I want them kind of spicy today so I’m going to use eight of them and I can smell them they’re pretty hot okay one more here okay I believe we have a question for one of our students jalap yes the question was if you choose jalapeno peppers with the same description work yes it does pretty much all peppers like all the green I mean not like bell peppers but jalapeno peppers they also get like dark green and they get little cracks and the outside little white cracks that’s how you can tell also paano peppers if you ever do paano peppers you know there’s the same way too like there’s poano Peppers the ones we use like stock Peppers they’re like you know they get real dark green which means they have a more much more flavor which they were like left longer on the plant to rpe and the same thing goes with all the hot peppers and the jalapenos as well so I’m going to pick the florettes off my cauliflower here got my ping knife here make it easy okay use about you know one cup or half a cup you can use as much you want done you can also use the stems I’m going to put them to the side and cut them up in a little bit okay make him smaller okay there you go this I’m going to cut them we’re not want to waste anything they’re going to be nice and crunchy now that we have all our vegetables cut up here we have to like soak them salt water so I got some uh pickling salt you don’t have to use pickling salt this a uh very pure salt you will see when I add some water it’s going to be nice and clear which is is done for pickling but you can use regular salt if you like we just want to cover The Best of was with the the salt water solution I’m using about like qu of a cup of salt and uh then we’re going to ref refrigerate him overnight okay it looks kind of Cloudy because of the bubbles but once it settles down becomes really clear okay we’re going to add a little more just to cover our vegetables there we go as you can see now have a nice blend and this you want to cover and put them in the fridge overnight so they will way they get uh the flavor from the salt and also going to help to like dehydrate the petables a little bit cuz salt attracts water so they’re going to be nice and uh they going to take some of the the water away from the vegetables for so we can marinate them tomorrow morning and I’m going to put this away and like I told you before I made some uh vegetables last night I prepared this and this is what they look like now we’re going to drain them and rinse them off a little bit so they’re not too salty and then we’re going to make you know the marinate to marinate them and and put them away so so we can use them later on so we’re going to drain all this water I marinate them all I this Sal water going to rinse him off a little bit with some cold water we have a question for some one of our students sea Sal okay somebody wants to know if they can use sea salt or regular salt for this you can use sea salt as well I just like I made I use some uh Canon salt because it’s what I have but you can also use regular sea salt or I’m sorry regular salt or sea salt as well and this is what they going to look like once I train them you know they look a little wied cuz you know the salt kind of makes them wied they drain they take some of the moisture away from the pastet which is not crisp anymore and the onions are kind of a little soft but then uh once we made marinade with the vinegar this the vinegar is going to help in two ways one is going to maintain the color of the vegetables it works fun because you you’re going to see once you marinate them the green vegetables is going to lose the color a little bit but the red peppers and the carrots and the cauliflower going to be nice and bright so it kind of keeps your color else it’s going to make them nice and crisp so this how it’s going to work and now we’re going to make our we’re going to mix our seasoning I got some more oregano here some uh pepper flakes some black pepper I got some chopped garlic that I now I’m going to add some of the white vinegar and my olive oil we have a question for one of the students over here what thetion of salt to water what was the proportion of salt to water okay I use uh about half a cup of salt to marinate the vegetables you just want to you know I use probably two quarts of water you just want to cover the vegetables with the with the liquid so I probably use uh two uh two quarts and a half a cup of salt now we’re going to combine our spices when the vinegar and oil this is going to be our marinade also I got over here some uh some chopped olives I I got some of the canned olives they’re like stuffed with ptos if you don’t want to get them stuffed you get just the regular olives and you want to chop them up I’m going to add it to the end cuz this already you know and marinated you don’t want to you know marinate them anymore they pretty salty already so I just left them like that now I’m going to put back my vegetables in the bowl we’re going to add the olives I think we have another question one of the students over here what about using white wine vinegar what about using white wine vinegar you can use white wine vinegar but I just use the question was what if you want to use white wine vinegar you can you know vinegar are pretty much you know an acid but and for this recipe I just use it the regular white wine vinegar which is you know cheaper vinegar is pretty cheap anyways now we’re going to mix this very nice we’re going to add this to our vegetable blend here and at this point you don’t want to add any more salt cuz B was are really salty already from being soaked in the salt water overnight you just want to you know mix the petables with it uh marinade really well and you’re going to refrigerate them you know couple days before you use them that way all the flavors come together and this where you’re going to this going to look like really nice you’re going to see more liquid you know like next day it’s going to draw some liquid from the vegetables and you’re going to see a lot more mix with the oil and vinegar now right now it looks pretty dry but tomorrow morning you’re going to see there’s a lot of liquid in that with the vegetables which is good do you guys have any more questions for me right now and you guys can do this anytime so it’s really a a two-step process you know you do the vegetables one day you uh soak them in the salt water overnight and next morning you just finish putting together which is really you know nice a lot of you know recipes they’re down in you know two three steps you know so it’s kind of nice that you know it’s done this way and you’re able to use your vegetables if you grow a garden at home that’s a good way to preserve the vegetables you don’t have to use them fresh you know once you can them like this you can put them in the jar and uh keep them for a long time because they will keep for a while cuz they have the vinegar is going to help preserve you know the vegetables for quite a long time so you can refrigerate them and uh they’ be you know even longer so you can use them to make a wonderful beef sandwich or whatever you want to use them in and they make a great you know treat so I want to thank you for being here with this morning and I will see you next week with another interesting topic thank you have a nice day

FULL RECIPE BELOW

No need to take a trip all the way to the Windy City to enjoy one of the best culinary concoctions to come out of it! Just follow along with us in this online cooking class and you’ll be enjoying delicious hot giardiniera at home in no time!

HOT GIARDINIERA RECIPE: http://www.escoffieronline.com/how-to-make-hot-giardiniera/

Ingredients:
2 green bell peppers, diced
2 red bell peppers, diced
8 fresh serrano peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
2 garlic cloves, finely chopped
1 Tbsp. dried oregano
1 tsp. red pepper flakes
½ tsp. black pepper
1 950z) jar pimiento stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

Directions:
1. 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.

2. 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.

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