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Old 03-03-2017, 10:21 PM   #11
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The only gardiniere that I ever saw that had oil in it was in Chicago, and it was meant to go on an "Italian beef" sandwich. The oil really works to keep the beef moist tasting.

I love a good, briny coupla spoonfuls of gardiniere on a salad. Just a splash of the brine to go with it, and you don't need any dressing for the salad.

This reminds me; I had better eat the big jars of chow chow that I bought in Amish country over the past 2 years before Dw sees it's beyond its best by date and chucks it out.
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Old 03-04-2017, 01:30 PM   #12
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Could this be the recipe Dawg?
Crock Pot Roast Beef with Giardinera - Proud Italian Cook

I can't wait to make it too. I'll use the trusty Nesco Roaster.
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Old 03-04-2017, 06:46 PM   #13
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Kay, it looks very similar. I'm thinking I used some of the liquid too.
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Old 03-04-2017, 07:06 PM   #14
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I plan to make a batch next week but want cocktail onions in mine. The little devils are a pain to peel, though. I thought about buying a jar pre-pickled to add. Is that not kosher?
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Old 03-04-2017, 07:32 PM   #15
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Quote:
Originally Posted by Lance Bushrod View Post
I plan to make a batch next week but want cocktail onions in mine. The little devils are a pain to peel, though. I thought about buying a jar pre-pickled to add. Is that not kosher?
You can get frozen peeled cippolini onions to use in this. Very handy
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Old 03-04-2017, 08:43 PM   #16
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Quote:
Originally Posted by Lance Bushrod View Post
I plan to make a batch next week but want cocktail onions in mine. The little devils are a pain to peel, though. I thought about buying a jar pre-pickled to add. Is that not kosher?
You can buy frozen pearl onions at the supermarket.
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Old 03-06-2017, 08:47 AM   #17
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I got this from Martha Stewart sometime ago. I use , pepperoncini peppers or banana peppers


Giardiniera
2 1/2 cups white-wine vinegar
2 tablespoons coarse salt
2 tablespoons granulated sugar
1 bay leaf
3 whole cloves
1 teaspoon celery seeds
2 celery stalks, trimmed, peeled, sliced on the bias into 1-inch pieces
2 medium carrots, trimmed, peeled, sliced on the bias into 1-inch pieces
1/2 head cauliflower, separated into florets
1 small yellow onion, trimmed, peeled, quartered lengthwise, and halved crosswise
2 serrano peppers sliced crosswise on the bias into 1/2-inch pieces
In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water.
Bring to a boil. Add remaining ingredients and return to a boil.
2. Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid.
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Old 03-06-2017, 09:03 AM   #18
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While putting the above recipe back in my notebook I found this one also. I don't remember trying it so can't vouch for it. but now I will have to try it.


Giardiniera (Pickled Vegetables)
Adapted from Gourmet, September 2006
Makes about 10 cups
For pickling liquid:
2 1/2 cups distilled white vinegar
3 cups water
3/4 cup sugar
5 tablespoons kosher salt
1 teaspoon yellow mustard seeds
1/2 teaspoon dried hot red-pepper flakes
For vegetables:
1 head cauliflower (2 lb), trimmed and broken into 1- to 1 1/2-inch florets (6 cups)
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
4 carrots, cut diagonally into 1/2-inch-thick slices (2 cups)
4 celery ribs, cut into 1-inch-thick slices (3 cups)
1 cup drained bottled whole pepperoncini (4 oz)
1 cup large brine-cured greens olives (preferably Sicilian; 6 oz)*
1/2 cup oil-cured black olives (6 oz)
Prepare pickling liquid: Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan** over moderate head, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
Cook vegetables: Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers*** and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry. Add cooked vegetables, pepperoncini, and olives to pickling liquid, Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.
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Old 03-07-2017, 03:20 PM   #19
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I got most of everything to make the Martha Stewart recipe, except for the white wine vinegar. I also got two serrano peppers but may just add one. They weren't expensive. I'll freeze the other and save it for pico de gallo. I'm debating adding olive oil to this, as well.
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Old 03-09-2017, 05:33 PM   #20
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Today I happened to go by Cash and Carry and got a gallon jug of Four Monks white wine vinegar so am set to make a batch giardiniera. They did have gallon jugs of already made restaurant quality for 9 dollars, but I don't need such a large quantity.
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