Chicago-Style Hot Giardiniera
This makes a big batch of the pickled pepper and vegetable condiment that is a beloved staple of Chicagoans. Enjoy generous scoops of this on an Italian beef sandwich or sausage, pizza, pasta salads, sandwiches, on eggs, or just eat it with a spoon out of the jar. We won't judge! This one is medium-hot. You can vary the proportion of sweet and hot peppers to make mild to extremely spicy as you like! If you are canning this, follow the recipe proportions and directions for vinegar and spices for food safety, but also note that this is not a USDA-tested recipe. Do not decrease processing times or acidic ingredients and can at your own risk! You can pressure can this instead if you prefer. This recipe should yield about 12 pints (you can also use half-pints or a combination of smaller jar sizes, but do not use quart jars if you are canning it).
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Salted Lemon Preserves
This easy technique will preserve the fresh taste of lemons in season to enjoy year round, and has a unique salty tang that is more complex and mellow than the flavor of fresh lemons.
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Salted Lemon Preserves
This easy technique will preserve the fresh taste of lemons in season to enjoy year round, and has a unique salty tang that is more complex and mellow than the flavor of fresh lemons.
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