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).
1 day, 1 hour
25 minutes
20 minutes