For those who were following the condiment saving thread, I started
what's going to be a long project. I also found another good site
saying about what I was saying but I think he's being impatient and
doesn't have it down but it was still worth reading. There's also a
Chicago Tribune recipe link. I'm combining everything I've read and
we'll see what happens. It shouldn't be to hard because I actually
know what it's supposed to taste like. These two are closer than most
others I've read but I still think they're not quite there.

http://thepauperedchef.com/2009/03/giardiniera.html

<http://articles.chicagotribune.com/2007-10-10/entertainment/0710080222_1_bell-peppers-giardiniera-celery>

So for the first step I ran 1 pound of serranos through the slicing
blade of the FP.

I loaded them in the chute so I got mostly rings and not strips.

http://i50.tinypic.com/2vuzv2v.jpg

All ready to pack

http://i46.tinypic.com/zvt0m9.jpg

I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
salt. The link I posted last week sliced them after a 2 month brine.
Being sliced I assume it's going to go faster so I'll check them in a
week and see where they're at and maybe make a tiny test batch.

One pound gave me exactly one quart.

http://i45.tinypic.com/2njlyqc.jpg

If this turns out it's going to be even cheaper than buying the stuff.
The peppers are only $1.59 a pound and that's the most expensive item.

Lou

On Mon, 07 Jun 2010 19:27:31 -0500, Lou Decruss
> wrote:

>
>For those who were following the condiment saving thread, I started
>what's going to be a long project. I also found another good site
>saying about what I was saying but I think he's being impatient and
>doesn't have it down but it was still worth reading. There's also a
>Chicago Tribune recipe link. I'm combining everything I've read and
>we'll see what happens. It shouldn't be to hard because I actually
>know what it's supposed to taste like. These two are closer than most
>others I've read but I still think they're not quite there.
>
>http://thepauperedchef.com/2009/03/giardiniera.html
>
><http://articles.chicagotribune.com/2007-10-10/entertainment/0710080222_1_bell-peppers-giardiniera-celery>
>
>So for the first step I ran 1 pound of serranos through the slicing
>blade of the FP.
>
>I loaded them in the chute so I got mostly rings and not strips.
>
>http://i50.tinypic.com/2vuzv2v.jpg

snippage

Dang, my eyes are watering just looking at this.

I have a couple of recipes from the cookcook Street Food Chicago if
your are interested.
Looks like I need to make some also, I'm close to running out of the
hot giardiniera I have.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/31/10

On Mon, 7 Jun 2010 20:45:02 -0500, Sqwertz >
wrote:

>On Mon, 07 Jun 2010 19:27:31 -0500, Lou Decruss wrote:
>
>> For those who were following the condiment saving thread, I started
>> what's going to be a long project.
>
>I thought you were trying to de-salt the existing stuff.

That was spamtrap.

>But yeah - there was no sense testing those theories because mine
>was the only right answer ;-)

I don't remember what your theory was other than it's not a true
Giardiniera. But you'll find it in many Chicago kitchens. I'll
rename it Italian Beef relish if that would make you happier.

Lou

On Mon, 07 Jun 2010 18:41:03 -0700, koko > wrote:

>On Mon, 07 Jun 2010 19:27:31 -0500, Lou Decruss
> wrote:
>
>>
>>For those who were following the condiment saving thread, I started
>>what's going to be a long project. I also found another good site
>>saying about what I was saying but I think he's being impatient and
>>doesn't have it down but it was still worth reading. There's also a
>>Chicago Tribune recipe link. I'm combining everything I've read and
>>we'll see what happens. It shouldn't be to hard because I actually
>>know what it's supposed to taste like. These two are closer than most
>>others I've read but I still think they're not quite there.
>>
>>http://thepauperedchef.com/2009/03/giardiniera.html
>>
>><http://articles.chicagotribune.com/2007-10-10/entertainment/0710080222_1_bell-peppers-giardiniera-celery>
>>
>>So for the first step I ran 1 pound of serranos through the slicing
>>blade of the FP.
>>
>>I loaded them in the chute so I got mostly rings and not strips.
>>
>>http://i50.tinypic.com/2vuzv2v.jpg
>
>snippage
>
>Dang, my eyes are watering just looking at this.

I didn't realize how much it would make. I could have got away with a
half pound.

>I have a couple of recipes from the cookcook Street Food Chicago if
>your are interested.

Sure if you don't mind i'd like to see them very much!

>Looks like I need to make some also, I'm close to running out of the
>hot giardiniera I have.

I'm down to about a pint. But I can buy it cheap here. I'm just
doing it for the challenge. It only took a few minutes to start it.

Lou

In article >,
Lou Decruss > wrote:

> I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
> salt. The link I posted last week sliced them after a 2 month brine.
> Being sliced I assume it's going to go faster so I'll check them in a
> week and see where they're at and maybe make a tiny test batch.
>
> One pound gave me exactly one quart.
>
> http://i45.tinypic.com/2njlyqc.jpg

:-) That's a lot of salt if you made brine for just the one quart.
Did you process or are you letting them sit in the fridge?

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On Mon, 07 Jun 2010 22:39:45 -0500, Melba's Jammin'
> wrote:

>In article >,
> Lou Decruss > wrote:
>
>> I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
>> salt. The link I posted last week sliced them after a 2 month brine.
>> Being sliced I assume it's going to go faster so I'll check them in a
>> week and see where they're at and maybe make a tiny test batch.
>>
>> One pound gave me exactly one quart.
>>
>> http://i45.tinypic.com/2njlyqc.jpg
>
> :-) That's a lot of salt if you made brine for just the one quart.

I didn't measure. I just dumped some in. It was probably a bit less.
That's another reason I want to check it at a week. Thanks for the
pointer though. I'm new to this stuff. The peppers are only a small
part of the final product.

>Did you process or are you letting them sit in the fridge?

Just in the fridge. I have the gear but never processed anything yet.
If the stuff turns out well it might motivate me to learn canning.

Lou

On Jun 7, 5:27*pm, Lou Decruss > wrote:
> For those who were following the condiment saving thread, *I started
> what's going to be a long project. * I also found another good site
> saying about what I was saying but I think he's being impatient and
> doesn't have it down but it was still worth reading. *There's also a
> Chicago Tribune recipe link. *I'm combining everything I've read and
> we'll see what happens. *It shouldn't be to hard because I actually
> know what it's supposed to taste like. *These two are closer than most
> others I've read but I still think they're not quite there.
>
> http://thepauperedchef.com/2009/03/giardiniera.html
>
> <http://articles.chicagotribune.com/2007-10-10/entertainment/071008022...>
>
> So for the first step I ran 1 pound of serranos through the slicing
> blade of the FP. *
>
> I loaded them in the chute so I got mostly rings and not strips. *
>
> http://i50.tinypic.com/2vuzv2v.jpg
>
> All ready to pack
>
> http://i46.tinypic.com/zvt0m9.jpg
>
> I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
> salt. *The link I posted last week sliced them after a 2 month brine.
> Being sliced I assume it's going to go faster so I'll check them in a
> week and see where they're at and maybe make a tiny test batch.
>
> One pound gave me exactly one quart.
>
> http://i45.tinypic.com/2njlyqc.jpg
>
> If this turns out it's going to be even cheaper than buying the stuff.
> The peppers are only $1.59 a pound and that's the most expensive item.
>


That recipe seems to have a lot of cauliflower. And, a lot of salt. I
wonder if this wasn't what the Michigander used.

Even the stripped-down olive and chillies version works for me

On Jun 7, 9:01*pm, Lou Decruss > wrote:
> On Mon, 07 Jun 2010 22:39:45 -0500, Melba's Jammin'
>
> > wrote:
> >In article >,
> > Lou Decruss > wrote:
>
> >> I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
> >> salt. *The link I posted last week sliced them after a 2 month brine..
> >> Being sliced I assume it's going to go faster so I'll check them in a
> >> week and see where they're at and maybe make a tiny test batch.
>
> >> One pound gave me exactly one quart.
>
> >>http://i45.tinypic.com/2njlyqc.jpg
>
> > :-) *That's a lot of salt if you made brine for just the one quart. *
>
> I didn't measure. *I just dumped some in. *It was probably a bit less..
> That's another reason I want to check it at a week. *Thanks for the
> pointer though. *I'm new to this stuff. *The peppers are only a small
> part of the final product. *
>
> >Did you process or are you letting them sit in the fridge?
>
> Just in the fridge. *I have the gear but never processed anything yet.
> If the stuff turns out well it might motivate me to learn canning.

Wait till all the flavors blend, I agree.

Pressure canning would be safest.

In article
>,
spamtrap1888 > wrote:

> On Jun 7, 9:01*pm, Lou Decruss > wrote:
> > On Mon, 07 Jun 2010 22:39:45 -0500, Melba's Jammin'
> >
> > > wrote:
> > >In article >,
> > > Lou Decruss > wrote:
> >
> > >> I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
> > >> salt. *The link I posted last week sliced them after a 2 month brine.
> > >> Being sliced I assume it's going to go faster so I'll check them in a
> > >> week and see where they're at and maybe make a tiny test batch.
> >
> > >> One pound gave me exactly one quart.
> >
> > >>http://i45.tinypic.com/2njlyqc.jpg
> >
> > > :-) *That's a lot of salt if you made brine for just the one quart. *
> >
> > I didn't measure. *I just dumped some in. *It was probably a bit less.
> > That's another reason I want to check it at a week. *Thanks for the
> > pointer though. *I'm new to this stuff. *The peppers are only a small
> > part of the final product. *
> >
> > >Did you process or are you letting them sit in the fridge?
> >
> > Just in the fridge. *I have the gear but never processed anything yet.
> > If the stuff turns out well it might motivate me to learn canning.
>
> Wait till all the flavors blend, I agree.
>
> Pressure canning would be safest.

Waterbath processing is the method of choice for this tested mixed
vegetable pickle recipe from the National Center for Home Food
Preservation: http://www.uga.edu/nchfp/how/can_06/...mixed_veg.html
Note that the pickling liquid is full strength vinegar.

Pressure canning would cook the vegetables.

Lou, the place to be for preserving quesitons is at r.f.preserving.
FWIW. Lots of experienced people; on topic 95% of the time.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

In article >,
Lou Decruss > wrote:
> I didn't measure. I just dumped some in. It was probably a bit less.
> That's another reason I want to check it at a week. Thanks for the
> pointer though. I'm new to this stuff. The peppers are only a small
> part of the final product.

Why aren't you doing all the vegetables at the same time?
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On Mon, 07 Jun 2010 19:27:31 -0500, Lou Decruss wrote:

> For those who were following the condiment saving thread, I started
> what's going to be a long project. I also found another good site
> saying about what I was saying but I think he's being impatient and
> doesn't have it down but it was still worth reading. There's also a
> Chicago Tribune recipe link. I'm combining everything I've read and
> we'll see what happens. It shouldn't be to hard because I actually
> know what it's supposed to taste like. These two are closer than most
> others I've read but I still think they're not quite there.
>
> http://thepauperedchef.com/2009/03/giardiniera.html
>
> <http://articles.chicagotribune.com/2007-10-10/entertainment/0710080222_1_bell-peppers-giardiniera-celery>
>
> So for the first step I ran 1 pound of serranos through the slicing
> blade of the FP.
>
> I loaded them in the chute so I got mostly rings and not strips.
>
> http://i50.tinypic.com/2vuzv2v.jpg
>
> All ready to pack
>
> http://i46.tinypic.com/zvt0m9.jpg
>
> I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
> salt. The link I posted last week sliced them after a 2 month brine.
> Being sliced I assume it's going to go faster so I'll check them in a
> week and see where they're at and maybe make a tiny test batch.
>
> One pound gave me exactly one quart.
>
> http://i45.tinypic.com/2njlyqc.jpg
>
> If this turns out it's going to be even cheaper than buying the stuff.
> The peppers are only $1.59 a pound and that's the most expensive item.
>
> Lou

i will be following with interest.

your pal,
blake

On Jun 8, 6:55*am, Melba's Jammin' > wrote:
> In article
> >,
>
>
>
>
>
> *spamtrap1888 > wrote:
> > On Jun 7, 9:01 pm, Lou Decruss > wrote:
> > > On Mon, 07 Jun 2010 22:39:45 -0500, Melba's Jammin'
>
> > > > wrote:
> > > >In article >,
> > > > Lou Decruss > wrote:
>
> > > >> I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
> > > >> salt. The link I posted last week sliced them after a 2 month brine.
> > > >> Being sliced I assume it's going to go faster so I'll check them in a
> > > >> week and see where they're at and maybe make a tiny test batch.
>
> > > >> One pound gave me exactly one quart.
>
> > > >>http://i45.tinypic.com/2njlyqc.jpg
>
> > > > :-) That's a lot of salt if you made brine for just the one quart.
>
> > > I didn't measure. I just dumped some in. It was probably a bit less.
> > > That's another reason I want to check it at a week. Thanks for the
> > > pointer though. I'm new to this stuff. The peppers are only a small
> > > part of the final product.
>
> > > >Did you process or are you letting them sit in the fridge?
>
> > > Just in the fridge. I have the gear but never processed anything yet.
> > > If the stuff turns out well it might motivate me to learn canning.
>
> > Wait till all the flavors blend, I agree.
>
> > Pressure canning would be safest.
>
> Waterbath processing is the method of choice for this tested mixed
> vegetable pickle recipe from the National Center for Home Food
> Preservation:http://www.uga.edu/nchfp/how/can_06/...mixed_veg.html
> Note that the pickling liquid is full strength vinegar.
>
> Pressure canning would cook the vegetables.
>

Note that Lou's recipe -- unlike the uga recipe -- contains oil. As
much oil as vinegar if I followed it correctly. Water-bath canning
would be a recipe for botulism. All the more dangerous because the
giardiniera is eaten cold.

Lou Decruss wrote:

> So for the first step I ran 1 pound of serranos through the slicing
> blade of the FP.
>
> I loaded them in the chute so I got mostly rings and not strips.
>
> http://i50.tinypic.com/2vuzv2v.jpg

I never thougth of hot giardiniera but it makes sense, indeed!

> http://i45.tinypic.com/2njlyqc.jpg
>
> If this turns out it's going to be even cheaper than buying the stuff.
> The peppers are only $1.59 a pound and that's the most expensive item.

Hey, did you use just peppers? There's something very similar in many
regions of southern Italy. They use oil and add some garlic cloves and
fennel seeds, it's wonderful. Yours is a crossbreed between that and
giardiniera, interesting recipe.
--
Vilco
No, non mi sono mai allenato, respiravo di mio

On Mon, 7 Jun 2010 22:02:30 -0500, Sqwertz >
wrote:

>On Mon, 07 Jun 2010 21:35:22 -0500, Lou Decruss wrote:
>
>> On Mon, 7 Jun 2010 20:45:02 -0500, Sqwertz >
>> wrote:
>>
>>>On Mon, 07 Jun 2010 19:27:31 -0500, Lou Decruss wrote:
>>>
>>>> For those who were following the condiment saving thread, I started
>>>> what's going to be a long project.
>>>
>>>I thought you were trying to de-salt the existing stuff.
>>
>> That was spamtrap.
>
>Oh, that's right. Never mind :-) You live there, he doesn't. I
>knew that. Duh.
>
>> I don't remember what your theory was other than it's not a true
>> Giardiniera. But you'll find it in many Chicago kitchens. I'll
>> rename it Italian Beef relish if that would make you happier.
>
>I just pointed out that there is Italian Giardiniera (AKA Hot
>Mix), and Chicago Italian Hot Giardiniera. I wasn't dissin' your
>beloved Chicago giardiniera, it's just not what the rest of the
>world considers giardiniera.

This it true. And you can get the traditional version here also. I
like that too but not on a beef. I got a little tub of the mexi
version at a deli. I forget what they call it but I liked that too.

Lou

On Mon, 7 Jun 2010 23:31:02 -0700 (PDT), spamtrap1888
> wrote:

>On Jun 7, 9:01*pm, Lou Decruss > wrote:
>> On Mon, 07 Jun 2010 22:39:45 -0500, Melba's Jammin'
>>
>> > wrote:
>> >In article >,
>> > Lou Decruss > wrote:
>>
>> >> I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
>> >> salt. *The link I posted last week sliced them after a 2 month brine.
>> >> Being sliced I assume it's going to go faster so I'll check them in a
>> >> week and see where they're at and maybe make a tiny test batch.
>>
>> >> One pound gave me exactly one quart.
>>
>> >>http://i45.tinypic.com/2njlyqc.jpg
>>
>> > :-) *That's a lot of salt if you made brine for just the one quart. *
>>
>> I didn't measure. *I just dumped some in. *It was probably a bit less.
>> That's another reason I want to check it at a week. *Thanks for the
>> pointer though. *I'm new to this stuff. *The peppers are only a small
>> part of the final product. *
>>
>> >Did you process or are you letting them sit in the fridge?
>>
>> Just in the fridge. *I have the gear but never processed anything yet.
>> If the stuff turns out well it might motivate me to learn canning.
>
>Wait till all the flavors blend, I agree.

It may take the two months or it may be ready in a week. We'll see.
I've got the pot, basket, and cases of jars but don't know how to use
it. I'm not going to waste time learning until I have a recipe I know
works.

>Pressure canning would be safest.

I found out the guy who has the recipe I'm trying to get makes big
batches and cans and sells them. He's on furlough so we don't know if
he's going to share it.

Lou

On Mon, 7 Jun 2010 23:29:41 -0700 (PDT), spamtrap1888
> wrote:

>On Jun 7, 5:27*pm, Lou Decruss > wrote:
>> For those who were following the condiment saving thread, *I started
>> what's going to be a long project. * I also found another good site

>> One pound gave me exactly one quart.
>>
>> http://i45.tinypic.com/2njlyqc.jpg
>>
>> If this turns out it's going to be even cheaper than buying the stuff.
>> The peppers are only $1.59 a pound and that's the most expensive item.
>>
>
>
>That recipe seems to have a lot of cauliflower. And, a lot of salt. I
>wonder if this wasn't what the Michigander used.

I cut the salt in half and followed the method of El Primo and only
using it on the peppers. He dumped the salt on everything which seems
like it would be way too much.

>Even the stripped-down olive and chillies version works for me

I'll use the ingredient list but not the quantities. I'll go heavy on
the olives. That's the best part!

Lou

Lou, here are the Giardiniera recipes for you.

They all look great, I can't wait to try them myself.

@@@@@ Now You're Cooking! Export Format

Homemade Hot Pepper Giardiniera

relishes/preserves

1 pound mature green hot peppers; sliced
your choice, jalapeno, M, Mirasol,; serrano del Sol
mesilla finger hots, or; italian roasters
1 heaping cup diced celery
1/2 heaping cup diced carrots
1/4 cup diced cauliflower florets
1/4 cup diced red peppers
6 large cloves garlic; minced
1 cup white vinegar
1 cup Water
2 tablespoons sea salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
soy bean or canola oil; to cover

If your 're a paesan gardener who likes to grow his own peppers, this
is a really quick, good and authentic Italian recipe to use. All the
below mentioned peppers are similar in size about 3 inches long,
firmly textured, easily sliced and have a medium heat. Scoville rating
of 5,000 to 15,000, the key to a happy faced beef eater.

Place the peppers, celery, carrots, cauliflower, red pepper and garlic
into a medium sized mixing bowl and combine. In a saucepan heat the
vinegar, water, salt, pepper, pepper flakes, garlic powder and Italian
spice until it comes to a boil then remove immediately from the heat.
When the brine cools down to lukewarm, pour it over the vegetables,
mix with a spoon cover and refrigerate for 2 days to mellow.

On the third day, strain the vegetables through a fine mesh strainer
and place into a mason jar. Add about 1/2 cup of the strained marinade
into the jar, then add enough oil to just cover the peppers and
vegetables. Refrigerate and shake the jar every couple of days before
using. Two weeks mellowing time seems to work the best.

Notes: Street Foods Chicago Cookbook

Yield: 1 quart


@@@@@ Now You're Cooking! Export Format

Sweet Red Peppers and Garlic (Giardiniera)

relishes/preserves

6 large red or green peppers
3 large garlic cloves; sliced
1/2 cup light olive oil
1 teaspoon dried organo
dash of garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Commonly known or ordered as "sweet" at beef joints! The secret is to
use extremely fresh red or green peppers and to sauté them up slowly
in a good light olive oil. Be sure to remove the cooked pepper salad
from the refrigerator 20 minutes before topping on your beef.

Cut peppers in half, core and remove all the pits and seeds. Cut each
half into 8 long strips. Heat a large high-sided non-stick skillet,
add the oil and garlic and let the garlic steep in the hot oil for
exactly 1 minute. Now add the peppers and sauté over medium heat for 3
to 5 minutes being sure to toss the peppers so that they are all
covered with the hot oil.

Reduce the heat to low, season with the salt and pepper only and
continue tossing and sautéing for another 10 minutes. When the peppers
just take on a touch of brown on their skins and are softened, add the
oregano and garlic powder then toss the skillet a few more times to
redistribute the seasoning.

Immediately pour the hot peppers into a Pyrex bowl and cover
with a piece of plastic wrap to steam and infuse the flavors. When the
peppers are cooled, toss gently, store in a glass container and
refrigerate until needed.

Notes: Street Food Chicago Cookbook

Yield: 1 quart


** Exported from Now You're Cooking! v5.84 **

@@@@@ Now You're Cooking! Export Format

Classic Beef Stand Giardiniera

relishes/preserves

1 16 oz jar hot pepper giardiniera in oil; without vegetables
1 heaping cup small diced celery
1/2 heaping cup small diced carrots
1/4 heaping cup small diced cauliflower
1/2 red pepper; small diced
1 teaspoon Italian herb spice
dash red pepper flakes
1 cup Italian green olives

Commonly known as "hot" when ordered at the beef stand. Most joints I
know use this standard recipe mix to stretch out a pre-processed jar
of hot peppers. Some people like more vegetables and some like more
peppers so feel free to adjust the amount to your liking. You can also
substitute for the fresh vegetables in this recipe 2 cups of pickled
"vegetable" giardiniera that is drained and chopped.

Heat a medium saucepan full of lightly salted water and when it comes
to the boil, add the diced celery, carrots, cauliflower and pepper and
cook for exactly 1 minute.
Drain into a colander, rinse with cool water then dry completely.
Place all of the diced vegetables, seasonings and olives in a mixing
bowl and combine. Pour over the top the hot pepper giardiniera with
all the oil, and again toss to thoroughly combine. Place the mix into
a 1 quart mason jar and refrigerate for 3 to 4 days before using.

Notes: Street Food Chicago Cookbook


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 06/06/10
Photo Gallery www.kokoscorner.photoshop.com

In article >,
koko > wrote:

> Lou, here are the Giardiniera recipes for you.
>
> They all look great, I can't wait to try them myself.
>
> @@@@@ Now You're Cooking! Export Format
>
> Homemade Hot Pepper Giardiniera
>
> relishes/preserves
>
> 1 pound mature green hot peppers; sliced
> your choice, jalapeno, M, Mirasol,; serrano del Sol
> mesilla finger hots, or; italian roasters
> 1 heaping cup diced celery
> 1/2 heaping cup diced carrots
> 1/4 cup diced cauliflower florets
> 1/4 cup diced red peppers
> 6 large cloves garlic; minced
> 1 cup white vinegar
> 1 cup Water
> 2 tablespoons sea salt
> 1/4 teaspoon black pepper
> 1/4 teaspoon red pepper flakes
> 1/4 teaspoon garlic powder
> 1 teaspoon dried oregano
> 1/2 teaspoon dried basil
> soy bean or canola oil; to cover
>
> If your 're a paesan gardener who likes to grow his own peppers, this
> is a really quick, good and authentic Italian recipe to use. All the
> below mentioned peppers are similar in size about 3 inches long,
> firmly textured, easily sliced and have a medium heat. Scoville rating
> of 5,000 to 15,000, the key to a happy faced beef eater.
>
> Place the peppers, celery, carrots, cauliflower, red pepper and garlic
> into a medium sized mixing bowl and combine. In a saucepan heat the
> vinegar, water, salt, pepper, pepper flakes, garlic powder and Italian
> spice until it comes to a boil then remove immediately from the heat.
> When the brine cools down to lukewarm, pour it over the vegetables,
> mix with a spoon cover and refrigerate for 2 days to mellow.
>
> On the third day, strain the vegetables through a fine mesh strainer
> and place into a mason jar. Add about 1/2 cup of the strained marinade
> into the jar, then add enough oil to just cover the peppers and
> vegetables. Refrigerate and shake the jar every couple of days before
> using. Two weeks mellowing time seems to work the best.
>
> Notes: Street Foods Chicago Cookbook
>
> Yield: 1 quart
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Sweet Red Peppers and Garlic (Giardiniera)
>
> relishes/preserves
>
> 6 large red or green peppers
> 3 large garlic cloves; sliced
> 1/2 cup light olive oil
> 1 teaspoon dried organo
> dash of garlic powder
> 1/2 teaspoon sea salt
> 1/4 teaspoon black pepper
>
> Commonly known or ordered as "sweet" at beef joints! The secret is to
> use extremely fresh red or green peppers and to sauté them up slowly
> in a good light olive oil. Be sure to remove the cooked pepper salad
> from the refrigerator 20 minutes before topping on your beef.
>
> Cut peppers in half, core and remove all the pits and seeds. Cut each
> half into 8 long strips. Heat a large high-sided non-stick skillet,
> add the oil and garlic and let the garlic steep in the hot oil for
> exactly 1 minute. Now add the peppers and sauté over medium heat for 3
> to 5 minutes being sure to toss the peppers so that they are all
> covered with the hot oil.
>
> Reduce the heat to low, season with the salt and pepper only and
> continue tossing and sautéing for another 10 minutes. When the peppers
> just take on a touch of brown on their skins and are softened, add the
> oregano and garlic powder then toss the skillet a few more times to
> redistribute the seasoning.
>
> Immediately pour the hot peppers into a Pyrex bowl and cover
> with a piece of plastic wrap to steam and infuse the flavors. When the
> peppers are cooled, toss gently, store in a glass container and
> refrigerate until needed.
>
> Notes: Street Food Chicago Cookbook
>
> Yield: 1 quart
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
> @@@@@ Now You're Cooking! Export Format
>
> Classic Beef Stand Giardiniera
>
> relishes/preserves
>
> 1 16 oz jar hot pepper giardiniera in oil; without vegetables
> 1 heaping cup small diced celery
> 1/2 heaping cup small diced carrots
> 1/4 heaping cup small diced cauliflower
> 1/2 red pepper; small diced
> 1 teaspoon Italian herb spice
> dash red pepper flakes
> 1 cup Italian green olives
>
> Commonly known as "hot" when ordered at the beef stand. Most joints I
> know use this standard recipe mix to stretch out a pre-processed jar
> of hot peppers. Some people like more vegetables and some like more
> peppers so feel free to adjust the amount to your liking. You can also
> substitute for the fresh vegetables in this recipe 2 cups of pickled
> "vegetable" giardiniera that is drained and chopped.
>
> Heat a medium saucepan full of lightly salted water and when it comes
> to the boil, add the diced celery, carrots, cauliflower and pepper and
> cook for exactly 1 minute.
> Drain into a colander, rinse with cool water then dry completely.
> Place all of the diced vegetables, seasonings and olives in a mixing
> bowl and combine. Pour over the top the hot pepper giardiniera with
> all the oil, and again toss to thoroughly combine. Place the mix into
> a 1 quart mason jar and refrigerate for 3 to 4 days before using.
>
> Notes: Street Food Chicago Cookbook
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko

Is there any reason that you don't use white wine vinegar? It was used
in all of the giardinieras that I grew up with. (SF Bay Area)

D.M.

On Wed, 09 Jun 2010 17:48:32 -0700, Don Martinich >
wrote:

>In article >,
> koko > wrote:
>
>> Lou, here are the Giardiniera recipes for you.
>>
>> They all look great, I can't wait to try them myself.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Homemade Hot Pepper Giardiniera
>>
>> relishes/preserves

snippage
>>
>> Notes: Street Foods Chicago Cookbook
>>
>> Yield: 1 quart
>>

>
>Is there any reason that you don't use white wine vinegar? It was used
>in all of the giardinieras that I grew up with. (SF Bay Area)
>
>D.M.

Don't know if you noticed or not, but these are not my recipes. I was
just sharing some recipes with Lou that are from the cookbook Street
Food Chicago.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 06/06/10
Photo Gallery www.kokoscorner.photoshop.com

In article
>,
spamtrap1888 > wrote:

> On Jun 8, 6:55*am, Melba's Jammin' > wrote:
> > In article
> > >,
> > *spamtrap1888 > wrote:
> > > Pressure canning would be safest.

> >
> > Waterbath processing is the method of choice for this tested mixed
> > vegetable pickle recipe from the National Center for Home Food
> > Preservation:http://www.uga.edu/nchfp/how/can_06/...mixed_veg.html
> > Note that the pickling liquid is full strength vinegar.
> >
> > Pressure canning would cook the vegetables.
> >
>
> Note that Lou's recipe -- unlike the uga recipe -- contains oil. As
> much oil as vinegar if I followed it correctly. Water-bath canning
> would be a recipe for botulism.

Why?

> All the more dangerous because the giardiniera is eaten cold.

I missed out on the other thread to which Lou referred so maybe I missed
something critical. <shrug> I've been poking around at some homemade
giardiniera recipes and what I found (admittedly not a lot * I didn't
spend more than about 15 minutes looking) is that the vegetable
combinations seem to be destined for refrigerator storage, not shelf
storage.

AFA botulism poisoning goes, there are a couple requirements for that to
happen, one of which is a pH level higher than 4.6. Pure vinegar would
lower the pH. The anaerobic environment is just one part of turning
the toxin into poisoning. I might ask a food scientist (at a
commercial pickle packer) I know about it.

Again, not having any familiarity with giardiniera (at least by that
name), if the oil is important, could it be added to the blend at
serving time - or maybe a day before? <shrug>
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On Tue, 08 Jun 2010 08:55:40 -0500, Melba's Jammin'
> wrote:

>> Wait till all the flavors blend, I agree.
>>
>> Pressure canning would be safest.
>
>Waterbath processing is the method of choice for this tested mixed
>vegetable pickle recipe from the National Center for Home Food
>Preservation: http://www.uga.edu/nchfp/how/can_06/...mixed_veg.html
>Note that the pickling liquid is full strength vinegar.
>
>Pressure canning would cook the vegetables.
>
>Lou, the place to be for preserving quesitons is at r.f.preserving.
>FWIW. Lots of experienced people; on topic 95% of the time.

If I get to the point I want to make a bunch and keep for any time
I'll be over there. Thanks for the invite. But this has nothing to
do with preserving and is nothing like the recipe you posted. Some
deli's sell it by the pound from big crocks like you see pickles in.
Unfortunately the net yields little in the way of recipes that look
like what I'm after so I'm just playing around.

Thanks,

Lou

On Tue, 8 Jun 2010 07:49:25 -0700 (PDT), spamtrap1888
> wrote:


>Note that Lou's recipe -- unlike the uga recipe -- contains oil. As
>much oil as vinegar if I followed it correctly. Water-bath canning
>would be a recipe for botulism. All the more dangerous because the
>giardiniera is eaten cold.

I haven't got far enough to even consider botulism but thanks for the
reminder. This little project will take very little time or money but
It's going to take patience as the work is spread out. I'm sure
everyone outside Chicago thinks I'm nutz and don't understand the
unique flavor it has.

I'm blaming this obsession on YOU!!!

Lou

On Tue, 08 Jun 2010 08:56:48 -0500, Melba's Jammin'
> wrote:

>In article >,
> Lou Decruss > wrote:
>> I didn't measure. I just dumped some in. It was probably a bit less.
>> That's another reason I want to check it at a week. Thanks for the
>> pointer though. I'm new to this stuff. The peppers are only a small
>> part of the final product.
>
>Why aren't you doing all the vegetables at the same time?

Too much vinegar. IL Primo says they just do the peppers. That's the
flavor I'm after. As Steve has mentioned it's not what the rest of
the world calls giardiniera.

Lou

On Tue, 8 Jun 2010 10:44:30 -0400, blake murphy
> wrote:

>On Mon, 07 Jun 2010 19:27:31 -0500, Lou Decruss wrote:

>> http://i45.tinypic.com/2njlyqc.jpg
>>
>> If this turns out it's going to be even cheaper than buying the stuff.
>> The peppers are only $1.59 a pound and that's the most expensive item.
>>
>> Lou
>
>i will be following with interest.

I just pulled a pepper ring out and tried it. I'm on the right track.
I'd toss a few rings on a pizza just as they are. It's only been 5
days. It's almost like our sport peppers but hotter. It's not too
salty. Yum!

Lou

On Tue, 8 Jun 2010 17:10:05 +0200, "ViLco" >
wrote:

>Lou Decruss wrote:
>
>> So for the first step I ran 1 pound of serranos through the slicing
>> blade of the FP.
>>
>> I loaded them in the chute so I got mostly rings and not strips.
>>
>> http://i50.tinypic.com/2vuzv2v.jpg
>
>I never thougth of hot giardiniera but it makes sense, indeed!
>
>> http://i45.tinypic.com/2njlyqc.jpg
>>
>> If this turns out it's going to be even cheaper than buying the stuff.
>> The peppers are only $1.59 a pound and that's the most expensive item.
>
>Hey, did you use just peppers? There's something very similar in many
>regions of southern Italy. They use oil and add some garlic cloves and
>fennel seeds, it's wonderful. Yours is a crossbreed between that and
>giardiniera, interesting recipe.

Yup. Just the peppers and what you describe is probably where this
originated. Italian Immigrants came up with this in the 1920's.
Vinegar is not the predominant flavor but it seems to do some magic to
the peppers.

And yes it is wonderful and I like the fennel addition. Thanks for
the encouragement from a land far away!

Lou

On Wed, 09 Jun 2010 07:45:16 -0700, koko > wrote:

>
>Lou, here are the Giardiniera recipes for you.
>
>They all look great, I can't wait to try them myself.
>

Thanks Koko. I'm going a certain direction with the peppers and in a
short time I'll put together all the stuff I've read for the final
stage.

I see the Classic Beef Stand Giardiniera calls for 1 16 oz jar hot
pepper giardiniera in oil; without vegetables. Which is what I'm
making so I'm on the right track.

Lou

On Fri, 11 Jun 2010 10:54:56 -0500, Melba's Jammin'
> wrote:

>> Note that Lou's recipe -- unlike the uga recipe -- contains oil. As
>> much oil as vinegar if I followed it correctly. Water-bath canning
>> would be a recipe for botulism.
>
>Why?
>
>> All the more dangerous because the giardiniera is eaten cold.
>
>I missed out on the other thread to which Lou referred so maybe I missed
>something critical. <shrug> I've been poking around at some homemade
>giardiniera recipes and what I found (admittedly not a lot * I didn't
>spend more than about 15 minutes looking) is that the vegetable
>combinations seem to be destined for refrigerator storage, not shelf
>storage.
>
>AFA botulism poisoning goes, there are a couple requirements for that to
>happen, one of which is a pH level higher than 4.6. Pure vinegar would
>lower the pH. The anaerobic environment is just one part of turning
>the toxin into poisoning. I might ask a food scientist (at a
>commercial pickle packer) I know about it.
>
>Again, not having any familiarity with giardiniera (at least by that
>name), if the oil is important, could it be added to the blend at
>serving time - or maybe a day before? <shrug>

It's shelf stable and packed in oil. The oil is more important than
the vinegar. I can go to the store and have a choice of many brands
of giardiniera. Some are called spring mix. Those are not what
Chicago style giardiniera is. We're just freaks.

Lou