Homemade Hot Giardiniera

Prepare time: 30 mins
Cook: 10 mins
Ready in: 40 mins

Today we are make Homemade Hot Giardiniera.

Ingredients

  • Some Vegtables
  • Chopped Onion
  • 1 Medium Sized Onion
  • Hot Peppers
  • Red Peppers
  • Beef
  • Carrots
  • Cauliflower
  • Some Celery
  • Olives
  • White Vinegar

Directions

1I’m going to start by you know cutting up some vegetables I went ahead chopped onions because they make me cry I don’t wanna be crying in camera so I stun it’s ready about 1 medium sized onion they must start with some beautiful red peppers or heavy here and uh this is an ideal 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.

2Use them a later on they will stay you know in the jar for quite a while so since we have been eager in there it’s going to help them in the preserve the vegetables in you can make them you know hot or a mile or just you can even leave the peppers off the hot peppers I’m going to put it in there but we’re going to get today and second one it ties our red peppers make them small ties they like I say this is a good way to practice your knife skills so so you lose you know want to get better air and also it’s a nice way to use up.

3I say beef sandwich even Italian sausage sandwich or even in the burger you know this or you can use them in antipasto platter 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 inventor in Chicago you know so we’re really famous for this and you can find them at the store you can get a mile or hearts 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 pattern air peppers.

4I’ll try to make it quick and show you the process of making this you’re going to be using a ball you know you could use a big you know amount but you know I’m gonna be seeing about two red peppers one big green pepper some carrots cauliflower some celery and I’m using serrano peppers today you can also use jalapenos whatever you like but I chose to run the peppers this morning remember pepper one of my green peppers great big.

5So I’m just going to use one the recipe calls for two but since it’s really big also you want to see the recipe along with a video later on so you can go or not make this too and then make sure you take all this white membrane off the peppers does it tend to be a little bitter when you put them in there too so you don’t want there like I said before you can also make them without any of any hot peppers if you guys don’t like you know heat
you can just use regular vegetables so you know like the bell peppers olives carrots celery and you know if you want use very little you know peppers just a little heat you can do the two and and it’s going to be something that you guys going to be able to use in a lot of dishes you can see it’s going pretty quick here if you wanna you know put them in the brine.I’m going to use some salt water to put them in soak them overnight I did a bachelors nice so I’m going to really show you the whole process from beginning to end.

6I got some celery here one stalk of celery from my recipe I got one carrot if they’re too small like this you don’t have to like make them those planks just cut them in half it’s gonna be really hard to you know square them off and make cut them into like half moons or a little rounds just to you can just cut it in half sometimes hard to get really big carrots to the store and in the restaurant we get to say that they’re really different they’re packed different when you work in the restaurant you get this huge carrots but I know the stores.

7I know a lot of students complain because they have a hard time finding big keratin you know like still a little tiny one it’s going to be really hard to do you know do into planks it’s a little bigger so we can do them and you can chop this ends – you don’t want to you know you want to use them you can don’t waste them from a little bigger see so we know to try to minimize waste every time we can one within the restaurant and you guys have to start practice this okay now I’m going to cut my serrano peppers.

8

If you guys want to know a good way to pick four peppers you know how do you know which ones have the harder ones well there’s two different ways you can see I don’t know if you can tell on the end camera this is a little lighter this is like dark green or the ones are lighter peppers they’re not as hot so when you go looking for the peppers of the store know if you want them really high try to get a bit darker ones also they have like little cracks in the skin they look like little white cracks they means are like much harder which they where the plant longer the ripe little more so the Heron is this light one so you can also you know there’s a good way to kind of cut down on the heat pick the ones.

9I’m using about like eight serrano peppers you can use less you can just use one or you know depends on how you want on my one kind of spicy today so I’m going to use eight of them and I can smell them the pretty hat one more here I believe I have a question but it’s one of our students yes the question was if you choose how opinion peppers with the same description work yes it does pretty much roll peppers like all the cream I may not like bell peppers buy jalapeno peppers they also get like dark green.

10Again little cracks and outside little white cracks that’s how you can tell I was a poblano peppers if you ever do poblano peppers you know there’s the same way to it like there’s poblano peppers the ones like stop 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 plan to ripen the same thing goes with all the hot peppers and the jalapeno as well so I’m going to pick the florets on my cauliflower here got my paring knife here make it easy okay use a power you know one cup or half a cup you can use as much you want you can also use the stamps.

11I’m gonna put them to the side cut them up a little bit smaller okay oh this I’m going to cut them so I’m going to waste anything it’ll be nice and crunchy now that we have all our vegetables cut up here we have to like soak them in salt water so I got some my pickling salt you don’t have to use pickles so this is a very pure salt you will see when i add some waters gonna be nice and clear which is just done for pickling but you can use regular salt if you like we just want to cover the best of us with that the sole water solution use about like quarter a cup of salt.

12Now then we’re going to refrigerate them overnight okay it looks kind of cluttered as the bubbles but once it settles down becomes really clear okay when they a little more just to cover our vegetables there we go as you can see now have a nice plan and this you want to cover and put them in the fridge overnight so that way they get a flavour from salt and also going to help to like dehydrate the petals little bit of salt attracts water so they’re going to be nice and now the gonna take some that the water away from the vegetables for so we can marinate them tomorrow morning and I’m gonna put this away and like I told before I made some vegetables last night.

13I prepare this and this will it 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 a marinade to marinate them and and put them away so we can use them later on so we’re going to drain all this water right marinate them all overnight in salt water and then rinse them off a little bit with some cold water we have a question for some one of our students okay somebody wants to take you sea salt a regular salt for this you can use sea salt as well I just like I made I use some canned in 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.

14This were they going to look like once I trained them you know they look a little wealthy because you know the salt kind of makes them volted if they trade they take some of the moisture away from the festival which is not crispy anymore and the onions a kind of little soft but then once we made the marinate with the vinegar this the vinegar is going to help in two ways one is going to maintain the color of the best of us it works funny because you go you’re going to see once you marinate them the green vegetables gonna lose the color a little bit but the red peppers and the carrots in the cauliflower can be nice and bright so it kind of keeps your color I was just going to make them nice and crisp so this is how it’s going to work and now we’re going to make our I’m going to mix our seasons I got some oregano here some pepper flakes some black pepper.

15I got some chopped garlic today I’m going to add some of the white vinegar and olive oil we have a question with one of the students over here what was the proportion with salt to water okay I use about half a cup of salt to marinate that the best dose which one ah you know I use probably two quarts of water you just want to cover the vegetables with that with the liquid so I probably use 2 or 2 quarts and I have a cup of salt now we’re going to combine our spices when the vinegar and oil there’s going to be our marinade.

16I also got over here some some chopped olives I got some of the cantaloupes there right stuff with the Mentos if you don’t want to get them stuff you get just the regular olives and you want to chop them up I’m going to add it to the end because this I already know and marinated you don’t want our you know marinade many more pretty salty already so I just left in my bad now I’m going to put back my vegetables in the bowl we’re going to add the olives.

17I just use a regular white wine vinegar which is you know cheaper I think it’s pretty cheap anyways I’m 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 this is best it was a really salty already from being soaked and then I saw water overnight you just want to know mix the vegetables with a marinade really well and you’re going to refrigerate them you know couple days before you use them the way all the flavors come together.

18This is what you’re going to is going to look at 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 mixed with oil and vinegar now right now looks pretty dry but tomorrow morning you’re going to see there’s a lot of liquid and now with the vegetables which is good so it’s really a two-step process you know you do the vegetables one day you’re so coming the salt water overnight and Nick morning you just finish put it together.

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