Reviewed: Dec. 14, 2008

This was really good. The oil hardens in the fridge so I have to put some in a bowl and defrost it in the microwave in order to eat it. Tastes really good though. Made a good salad with it (green leaf lettuce, tomatoes, cucumber, red onion, and feta with a precooked chicken breast) and added some French vinaigrette. Nice change to have a spicy, kicked up salad.

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Cookie's Mom

Cooking Level: Intermediate

Home Town: San Ramon, California, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 25, 2008

this is THE BEST! I am so hooked on it!! The only change I made was that I used extra light olive oil for a lighter flavor and it is soooooo good! I'll never buy the store made stuff again!

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Pandafeathers

Cooking Level: Expert

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Reviewed: Sep. 6, 2008

I never heard of giardiniera before, but found this recipe while looking for a way to use up some veggies from a shower tray. This was awesome! I like it on a wrap with turkey pepperoni and provolone.

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NEXTDRHOOD

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Reviewed: Sep. 5, 2008

Made this Giardiniera yesterday and I've been practically eating it with a spoon! I cut the recipe in half and made a few adjustments (no cauliflower, used a combo of Pinot Grigio Italian wine vinegar and Champagne vinegar to replace the plain white vinegar.) Better than anything I've had from the grocery store, as good as anything I've had on a Chicago style Italian Beef (and yes, I'm from Chicago). Now I'm wishing I hadn't cut the recipe in half, but I will be making this again.

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Evette

Cooking Level: Expert

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Reviewed: Aug. 3, 2008

Wonderful!!! I really enjoyed making these peppers. I ate them all by myself. I will make these over and over again. Thank you very much for posting. I did make a change to suit my taste, I doubled maybe tripled the amount of peppers. Thank you again. RG

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Rosa G

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 26, 2008

Excellent recipe...It went like hot cakes making a second batch today using serrano peppers though not enough bite with he jalapenos..

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PizzaMike

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Reviewed: Apr. 4, 2008

Here where I live they have discontinued Giardiniera and I have been on the computer trying to find where they sell it and so far nothing. I have decided to make it myself since when I go into a store and ask for it people look at me funny. Thank you for the recipe. I will definately make some up minus the peppers because my kids love this stuff also. Again thank you for sharing your recipe.

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QUINDAMOMOF6

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Lithonia, Georgia, USA

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Reviewed: Feb. 28, 2008

This recipe is wonderful. I've made it at least 5 times, varying a little each time. I sometimes add some hot pickled peppers and sub some of that pickle brine for the vinegar. We have been adding it to our tossed salad instead of salad dressing. Thanks so much for the recipe.

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terryl

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Reviewed: Feb. 18, 2008

Hey Phonetek, GREAT recipie!!Being originally from the Chicago Burb's this is just what I was looking for!! Sorry for adjusting your recipie, but i used "sport peppers" which are Serrano peppers instead of the Jalapeno's. Also, I used a 60/40 mix of olive oil/vinegar.Thanks for sharing

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Coach Tom

Cooking Level: Expert

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Reviewed: Feb. 17, 2008

I have been using this gem of a recipe for 1 year now. I have also bottled it for my friends, nieghbors and co-workers as Christmas gifts. So far, everyone has loved it and keep asking for more. I have also substituded chiles/habaneros for jalapenos for an extra kick and added broccoli florets as well.

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EBELIO

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Reviewed: Jan. 24, 2008

Thank you SO much for this recipe! I stumbled upon some giardiniera in the grocery store and became addicted to it. Then they discontinued it so now I'm making my own. Great base for any marinated veggies. Sometimes I do the veggies and just leave out the hot peppers and olives and it makes a lovely salad/relish to keep in the fridge when I'm not in the mood for hot or company has arrived that might not appreciate the heat.Thanks again!

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SIMPLELIFE

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Reviewed: Jan. 2, 2008

So this is now my second time making this wonderful recipe. I still cut my veggies a bit larger for snacking. The first time while marinating the olive oil separated completely and was hard to mix properly unless I sat it out for a bit. This time instead of a simple wire whisk I actually blended the olive oil and vinegar together with a mixer, though a blender or immersion blender would work great. I also blended them first and THEN added that to the seasonings and olives, this kept all the pretty specks of color intact and there is very minimal separation of oil and vinegar/water. 24 hours to go and then it's ready... It's ready and delicious. Thank you so much for this recipe.

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Tripodious

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Reviewed: Dec. 19, 2007

Oh my!!!! This stuff is FANTASTIC! I eat it by itself and can only imagine how wonderful it will be on sandwiches and other food. I chopped my veggies larger, not diced. All I can say is FABULOUS! Thanks so much for this recipe!

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3doxiesmom

Cooking Level: Intermediate

Living In: Gallatin, Tennessee, USA

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Reviewed: Dec. 3, 2007

This is an excellent recipe. We end up eating most of it before the second day! The first time I made it however it was definitely HOT - I have found one to two jalapenos to be plenty. It is excellent with pita chips.

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LAM

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Reviewed: Oct. 31, 2007

I didn't like the olive oil in this as it solidifies when refrigerated, next time I am going to just use water with the vinegar, any other suggestions?

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Darla Kilgore

Cooking Level: Intermediate

Living In: Ellensburg, Washington, USA

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Reviewed: Oct. 16, 2007

Phonetex - YOU ROCK! I'm born and raised in Chicago but have relocated in the past 7 years and desperately miss my Chicago comfort foods. I have not found "quality" hot giardiniera since I left home. I've even resorted to having some Chicago style restaurants ship me their giardiniera but I honestly have to say that this recipe tops the best of the giardiniera I've ever tasted! It's not drenched in oil the way they are and it's SUPER flavorful. I'm not even through the 2-day waiting period and can't keep my head out of the bowl. I made the recipe exactly as stated except I cut the veggie's bigger (like back home) and doubled the olives (since that was always my favorite part of giardiniera. I love hot food and this was perfectly spicy following the recipe. I won't increase the heat in the next batch. I wish I knew how long this particular recipe will last. I canned it in several jars and hope this will help preserve it. I will NEVER buy pre-made stuff again! This is AWESOME!!! Thank you! UPDATE: I just found this blurb from a site called foodsafety.com. I guess unless you can eat this in 10 days...you're taking chances. Can the Italian condiment, Giardiniera, be made at home? Rating: 42 No. The Italian condiment, Giardiniera, CANNOT be made safely at home. This mixture of raw, hot peppers and vegetables in an oil base can support the growth of Clostridium botulinum. Therefore low-acid foods, such as vegetables, that are mixed with oil must be kept refrigerate

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ChicagoRN2

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Springboro, Ohio, USA

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Reviewed: Sep. 7, 2007

This recipe is awesome! My husband and I are avid spicy eaters, and I thought I would try a recipe like this. The first time I made this (1 month ago) I made 20 servings and only have 1/2 a pint jar left! I just finished draining the veggies again for another wonderful batch that serves 40. When I first found this recipe, and read the reviews, someone mentioned about making more and giving them a "hot water bath", which I am assuming is for canning and storing. I would like to do the same, but I don't know if the giardiniera has to be warm when I put it in jars for the hot water bath. Can anyone help me?

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Colleen

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Reviewed: Aug. 28, 2007

Whoa! This is wonderful! I cut my veggies a little larger and served it with still warm homemade pita chips and hummus. I misread the recipe and added too much cauliflower so the juice didn't cover all the veggies but the flavor was amazing. I just stirred it every day to marinate all of it. I also added the juice from the olive jar. I left the jalepenos in one piece, just slit them up the middle so my husband can eat them. Can't wait to try it on a lettuce salad with salami. YUM. I am anxious to hear how they are after canning - it is so colorful it would make great gifts.

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Gramma_Rox

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Reviewed: Aug. 17, 2007

Wow, I made this to go on italian beef sandwiches, but I wasn't even sure I'd like it. What a pleasant surprise! It's a perfectly spicy, crunchy, fresh-tasting veggie topping that tastes exactly like what a good italian dressing would taste like if you could rehydrate all those little veggie flakes and eat it fresh! Amazing! I put it on italian beef, pasta, and all by itself, and it's all good. Right now I'm canning my leftovers.

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LAFUNELLE

Cooking Level: Expert

Home Town: San Antonio, Florida, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 18, 2007

Thank you for sharing this recipe. I am forever done "buying" giardiniera. Thanks to this delicious recipes. I've already made my third batch in 3 weeks. This is really really good. I like that you can add different types of vegetables. Thanks again.

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marleyandme

Cooking Level: Expert

Home Town: Heilbronn, Baden-Württemberg, Germany

Living In: Milwaukee, Wisconsin, USA

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