My husband is a Chicago native and every time we go back to visit, we make a Bari's run to stock up on their medium and hot giardiniera. When I needed a milder version for a dinner party, I used this recipe -- and we like it even better. The big difference is that instead of running the jars through a canning process, I just stick them in the back of the fridge for up to six months. As long as the vegetables are submerged in the briny oil, they stay crunchy, bright and beautiful. For those of you who find the oil off-putting, consider this. As we use the "fresh" giardiniera, I pour that yummy oil into another container and repurpose it as a fabulous secret ingredient in pizza/foccacia dough and Italian soups. I also brush it on split rolls and toast them in the oven to elevate my Italian Beef sandwiches. (The modifications I apply to this recipe are omitting the saltwater soak, adding a 12 oz jar of sliced pepperoncini/banana peppers, and substituting canola oil for olive oil.)
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My husband is a Chicago native and every time we go back to visit, we make a Bari's run to...