Giardiniera (Chicago-Italian)

Giardiniera sounds kind of like a made-up dish that would be served at a nationwide chain of Italian-American restaurants. To the best of our knowledge, it is not. It is, however, a food with Italian roots that has been adapted by Americans. So, what is giardiniera? Short answer: Pickled vegetables. Slightly longer answer: There are two types of giardiniera. Italian giardiniera refers to vegetables pickled in vinegar and originated as a method for preserving the bounty of a big harvest. Chicago-style giardiniera is a medley of chopped vegetables - most commonly, cauliflower, carrots, bell peppers, celery, and chile peppers - joined together and preserved in a two-step process: First, they're pickled vinega and then they're marinated in olive oil. Chicago-style giardiniera, which likely has origins with the wave of late 19th century Chicago, is most often eaten as a condiment (like on the classic Chicago sandwich, the Italian beef), whereas Italian-style is most commonly served straight-up as part of an antipasto platter.

Chicago-style is what you’ll see most commonly in the States, packaged in glass jars and possibly marked with a sticker depicting the face of Hall of Fame Chicago Bears coach Mike Ditka (if you’re lucky). Most brands that make giardiniera make a regular and a hot variety. The hot variety picks up a higher level of spice from added chile peppers.

Plain ol’ giardiniera is a world class condiment when used by itself. Anything you’d put a pickle on, you can put giardiniera on without a moment’s hesitation. Sandwiches. Burgers. Pizza. Tacos. Katsu. Literally whatever you want. But we like to take giardiniera one step further and make a condiment out of a condiment - condiment inception, if you will. Chopping giardiniera more finely and mixing it with mayo creates a creamy spread with major amounts of tang and, depending on the variety, heat. It transforms a sandwich in a very flavourful way.

1 small head cauliflower, broken into small florets (about 5 cups)
2 ribs celery, chopped
1 medium carrot, chopped
4 jalapeno peppers, sliced
4 serrano peppers, sliced
½ cup sea salt
1 cup white vinegar
3 cloves garlic, minced
2 tsp. dried oregano
1 tsp. crushed red pepper flakes
1 cup canola oil
1 (10 oz) jar small pimiento-stuffed olives, drained

In a large bowl, toss cauliflower, celery, carrot and peppers with sea salt. Add cold water to cover. Refrigerate, covered, overnight.

Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat.

Refrigerate, covered, overnight to allow flavours to blend.

Transfer mixture to jars. Cover and refrigerate up to 3 weeks.

Makes 8 cups.