How to Make Fermented Giardiniera - Probiotic Rich Italian Pickle Relish
In this Step-by-Step Tutorial, I show you How to Make a Fermented Giardiniera, which is a tasty Probiotic Rich Italian Pickle Relish that's perfect for topping on sandwiches, salads, and more!
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Giardiniera is a versatile condiment that's easy to make. It's perfect on an antipasto or appetizer platter. You can also use it where you have pickle relish. The nice thing about Giardiniera is that is has a bounty of vegetables for lots of crunch and a variety of flavor. Plus, since this version is fermented, it also provides a good dose of probiotics that are wonderful for good gut health!
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▬ ABOUT THIS VIDEO ▬
▶In this video, Mary from Mary's Nest shares a Step-by-Step Tutorial, on How to Make a Fermented Giardiniera - a tasty Probiotic-Rich Italian Pickle Relish.
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Canning Giardiniera
This is a water bath canning recipe for homemade giardiniera! I water bathed these jars for 30 minutes. Try it..if you like it spicy!!
Recipe added on 5/7/23:
1 whole package of celery
2 bell peppers of color choice
1 whole small cauliflower or 1/2 if large
6 jalapeños or serrano peppers - seeds in if you want more heat otherwise remove
2 cups of chopped carrots
Prepare your canning jars. Chop all vegetables finely. Add to a bowl and sprinkle over all vegetables 1/4 cup of kosher salt. Cover vegetables with water. Cover and refrigerate for 6 hours or overnight.
Rinse and drain your vegetables and allow time to drain in colander with bowl under as seen. Start your brine.
2 cups of wine vinegar of choice red or white. 2 cups of water and bring to a boil. Start preparing your jars with spices.
1/2 tsp dried oregano
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/4 tsp mustard seeds
1/4 tsp whole peppercorns
1/8 tsp celery seed
1 bay leave to each jar (pints I used) you can always divide in half if leave is too big
1/4 tsp of red pepper flakes if you want more heat.
Pack your jars with vegetables to close to first rim on jar, leave head space. You may have to pack them down with canning spatula as seen in video to reduce space. Add brine to cover vegetables in jars. Again, use canning spatula to remove air bubbles. This is an acidic recipe and can be water bath canning method. Follow your water bath canning method of canning this recipe or refrigerate.
Enjoy!
Grandma's Favorite Steak | Jacques Pépin Cooking At Home | KQED
Jacques Pépin shows us how to make Grandma's Favorite Steak, named for his mother-in-law, Julia. Inspired by flavors from Puerto Rico, this steak uses lime (use lemon if you don't have one like Jacques does here), anchovy filet, and garlic to give it a nice punch.
What you'll need:
Lemon or lime
Steak (butcher preferred)
Salt
Butter
Oil
Garlic
Anchovy filet
Chopped parsley
Mushroom
Jacques Pépin Cooking At Home
Episode 7: Grandma's Favorite Steak, 2020
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
CHICAGO STYLE ITALIAN BEEF SANDWICH (Made By Man From Chicago)
The Italian Beef Sandwich aka one of Chicago's four main food groups is a sloppy, drippy, monster of a sandwich and a damn good one at that. I grew up on these beloved gut bombs and it was a real thrill to create a video showing you how to make your own at home from scratch. Enjoy responsibly.
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APRON:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
INSTANT READ THERMOMETER:
INSTANT POT:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS BOWL:
RECIPE BELOW Makes 4 very large Italian Beefs (+ extra Giardiniera)
GIARDINIERA (makes 1qt/ltr)
•150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots
•75g or 1/2 c serrano (or another hot pepper of choice)
•400g or 1 3/4c white distilled vinegar
•200g or 3/4c water
•24g or 1 1/2 tbsp salt
•300g or 1 1/3c light olive oil
•150g or 3/4c ex virgin olive oil
Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days.
After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use.
FRENCH SANDWICH ROLL:
•225g or 1c water (86F/30C)
•9g or 3tsp yeast
•20g or 1 1/2tbsp olive oil
•15g 1 1/4 tbsp sugar
•350g or 2.5c bread flour (12.7% protein)
•9g 1 1/2 tsp salt
Combine ingredients into bowl of stand mixer with dough hook. Mix on low until combined (3min). When dough has begun to form into a ball, increase to high speed and continue mixing for another 6 mins. Transfer to a medium bowl, cover, and allow to ferment at room temp for 90 mins.
Flour dough and work surface and divide into two 300g pieces. Preshape into balls as shown @2:40. Cover with town and allow to rest for 15 min. Shape each piece as shown @3:00.
Place onto parchment lined sheet tray dusted with semolina, place shaped dough rolls onto tray and gently press down to slightly flatten. Cover and let proof for 30-45min until they've grown by about 75%. Score lengthwise.
Bake in a 375F/190C preheated oven for about 30 min (rotating halfway through) until light golden grown.
ROAST BEEF:
•Two 2lb (.9kg) top round roasts, cut in half (1lb for each sandwich roll)
•Neutral cooking oil (canola, vegetable, etc)
•1000g or 1L nice beef stock (recipe below)
•Spoonful bouillon paste (optional)
•Salt to taste
•Bman's Super Secret Beef Spice Blend: 5g each dried oregano, garlic powder, onion powder, toasted coriander seed, chili flake, paprika, toasted fennel seed, black pepper.
Preheat large pot on med-high, add a few plugs of neutral cooking oil, and add in 2 pieces of roast. Sear well on each side. Add beef stock to deglaze. Add spice blend.
Bring to simmer, cover with parchment and load into 250F/120C oven to cook for 60 min. Meat temp should be 140F/61C. Wrap beefs in plastic wrap and allow to cool in fridge.
When ready to use, slice as thinly as possible.
Strain cooking jus into container. When ready to use, add spoonful bouillon paste, heat to 145F/62C, season to taste (should be very salty) and lower heat to low. Add in sliced beef to just warm through.
BEEF STOCK:
•6-8lbs or 3-4kg beef shanks
•2000g/2L water
Roast shanks in very hot oven (450F/230C) for 30min. Add to slow cooker along with all fond from roasting pan and water. Slow cook for 6hrs.
#italianbeef #chicagostylebeef #roastbeefsandwich #chicagostyleitalianbeef #chicago food
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Giardiniera Chicago style (Italian Pickles) /#Recipe365CFF
#Giardiniera #italianpickles
Ingredients :
1/2-1 cup hot green pepper like jalapeno ( depend how hot you like it)
1/2 cup red pepper
1 cup onion
1/2 cup orange pepper
1 cup celery
1 cup carrot
2 cups cauliflower
1-1 1/2 Tbsp salt
Marination Ingredients :
1- 2 cup white vinegar
1 cup olive oil
1 heaping chopped garlic
1 Tbsp red pepper flakes ( depend how hot you like it)
1- 1 1/2 oregano
1/2 tsp white pepper
Mix all together
Steps:
Cut all the vegetables very small
Mix the chopped vegetables and salt very well then cover and refrigerate overnight from 12-24 hours
Drain really well. If your vegetables turn to be very salty you can give them a quick rinse then drain well.
Mix chopped vegetables with marnation mixture then store them in clean glass jar outside for a few days then refrigerate for longer time.
Enjoy :)
Note :You can add sliced pimento stuffed green olives.
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Brad Makes Giardiniera (Italian Pickle Relish) | It's Alive | Bon Appétit
Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 30 of It's Alive. This time he makes giardiniera, a delicious and versatile condiment that's easy to make and is the perfect addition to sandwiches, salads, and more!
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Brad Makes Giardiniera (Italian Pickle Relish) | It's Alive | Bon Appétit