How To make Gardiniere
VEGETABLES:
3 Red bell peppers, cut into
large squares 2 Red banana peppers, cut into
:
rings 2 md Red onions, thinly sliced
1 sm Buttercup squash, peeled,
seeded & cubed 3 c Cauliflower, cut into floret
2 c Waxed beans, trimmed & halve
1 c Chinese white radish, thinly
:
sliced & peeled 6 Carrots, chopped
2 lg Celery stalks, chopped
HERBS & SPICES:
1 1/2 c Pickling salt
Sweet basil sprigs Vegetable oil 4 Garlic cloves
2 ts Whole white mustard seeds
PICKLING brINE:
3 1/2 c Water
3 1/2 c White vinegar
2/3 c Sugar
Mix together the vegetables & layer in a large bowl. Sprinkle each layer with salt. Pour in just enough water to cover. Place a plate on top to keep the vegetables submerged. Cover & refrigerate for 8 hours or overnight. Drain, rinse in several changes of water & drain again. Meanwhile, place 4 sprigs of basil in a small jar. Add whole garlic & just enough oil to cover. Cover tightly & refrigerate for 8 hours or overnight. Prepare pickling brine by boiling the water, vinegar & sugar. Bring to a boil, stirring till the sugar is dissolved & then keep hot until ready to use. Sterilize 4 500mL canning jars. In each one, place a basil sprig, garlic clove & 1/2 ts mustard seeds. Without forcing, pack the vegetables into the jars leaving 3/4" headspace. Pour pickling brine into each jar up to 1/2" of the top. Remove any air bubbles by sliding a rubber spatula around the edge of the jar; wipe rims & fir lids. Process in a boiling water bath for 20 minutes. Remove, cool, label & store.
How To make Gardiniere's Videos
Slow Cook Chicken Giardiniera - Recipe Rack
Slow Cook Chicken Giardiniera Recipe:
Pin:
Ingredients:
4 chicken breasts
16 ounces giardiniera (1 jar), hot or mild
1 teaspoon salt
1 teaspoon black pepper
Directions:
Season chicken with salt and pepper.
Drain half of the oil from the giardiniera jar and discard.
Add chicken to slow cooker.
Pour in giardiniera and 1/4 cup water.
Cook on low for 5 hours.
Use a fork to shred the chicken.
Eat on its own or make a sandwich. Delicious!
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Spicy Chicago-Style Giardiniera Recipe
You can buy giardiniera in a jar at the store, but with this homemade, Chicago-style recipe, you can control exactly what goes into the mix. If you like it extra spicy, up the ante and include an extra jalapeño or two, making for a condiment with a real kick.
#giardiniera #pickledveggies #recipes
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Giardiniera, video recipes in English, Monopoli (Puglia) Italy
In the bowl put ml. 150 of vinegar, ml.300 of white wine and put the following vegetables: sliced carrots peppers and celery Mix everything and add the sliced eggplants . Mix, move the vegetables in a glass recipient, add garlic and hot pepper, thick salt. Press the vegetables to expel the fluid, remove the liquid, spill m. 300 of white wine and ml.130 of vinegar. Put a plastic plate on the vegetables and press to eliminate the air inside then let stand for 24 hours. Spent time remove the plate, put the vegetables on the colanders and put a plate on the vegetables with a weight and let stand for 3 hours. Flavor with oil, stuff the jar pressing the vegetables for prevent the formation of air bubbles. Cover with oil.
Easy Giardiniera Recipe - OrsaraRecipes
Here's an easy Giardiniera recipe you can try and enjoy as an appetizer or topping on many dishes.
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How To Cut a Vegetable Jardiniere - Vegetable Jardiniere Recipe
A Jardinière is a mixed vegetable garnish served usually with roast beef or other meats. Jardinière is a parent cut to Macédoine. The vegetable is cut into regular bâtonnets of 3 to 4 centimeters long and 3 to 4 millimeters square.
▶Vegetable Jardinière ingredients: 0:26
▶Vegetable Jardinière method: 0:42
▶ Print the full recipe:
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#howtocutvegetablejardiniere #vegetablejardiniere #vegetablejardiniererecipe #vegetablejardinierevideo #mixedvegetablejardiniere #jardinierestew #jardinieredish #jardinierecut #jardiniererecipe #jardinierevideo
Giardiniera Recipe
Giardiniera
Ingredients
* 10 cups finely chop vegetables to similar sizes — cauliflower, celery, red peppers, seeded jalapeño peppers, and carrots
* 1 cup roughly chopped olives stuffed with pimientos
* 1 cup good quality EVOO
* 1 cup white balsamic vinegar or white vinegar
* 1/4 cup sea salt
* 1/4 cup maple syrup
* 2 tbsp chili flakes
* 2 tbsp Italian herbs
* 2 tbsp oregano
* 1 tbsp cumin seeds
* 1 tbsp fennel seeds
* 1 tsp ground pepper
Place chopped vegetables in a glass or plastic bowl. Add all the other ingredients and stir well until combined. Store in the refrigerator overnight before serving. If storing for a longer period of time, transfer to a glass jar. Enjoy!