A few weeks ago there was a free Zombies concert (you know, from the 60s?) on the plaza downtown (once in a while Albany can be kind of cool). Since it started right after work, there wasn’t time to go home for dinner so we had to eat there. I fully expected to be stuck eating a hot dog or something, but it turns out that the vendors really upped their game this year! I got a “Chicago sandwich” – roast beef dipped in jus filed high on a soft roll and topped with spicy pickled giardiniera – and I immediately fell in love. I’m declaring it the sandwich of summer.
This week, the theme of Sunday Supper is “Preserving the Harvest” so I thought making my own spicy giardiniera would be perfect. I’e never really been big on canning and it surprised me how easy the giardiniera was to make! It’s also crazy delicious – so much better than the stuff I’ve always gotten at the grocery store. With three jars of it tucked away in my cabinets, I should be all set for the rest of the summer.
(Since it’s way to hot to roast my own beef right now, I used roast beef from the deli counter and made my own “cheaters jus” by reducing 1 cup of good quality beef stock and a generous splash of red wine by about half. Let it cool slightly before quickly dipping the beef into it. Serve the sandwiches with a side of salt and vinegar chips for what I think is pretty much the perfect no-fuss dinner on a hot night.)
24 hrPrep Time
24 hrTotal Time
- 3 cups white wine vinegar (6% acidity)
- 1 1/2 cups water
- 1 teaspoons salt
- 1 small head cauliflower, cut into small florets
- 4 celery stalks, sliced
- 2 red bell peppers, sliced
- 2 carrots, peeled and cut into rounds
- 3 serrano chilis, sliced into thin rounds
- 3 garlic cloves
- 3 bay leaves
- 1 tablespoons peppercorns
- 3 tablespoons olive oil
- Sterilize 3 pint-sized canning jars and their lids.
- Add the vinegar, water, and salt to a nonreactive saucepan. Bring to a boil.
- Divide the vegetables and seasonings between the jars, filling them to within 1-inch of the rims. Ladle the brine into the jars, leaving 1/2-inch of headspace (add more vinegar if needed). Add 1 tablespoon of oil to each jar. Wipe clean and replace lids. (At this point you can throw them into the fridge and call it a day if you want, otherwise continue on to process them and make them shelf-stable.)
- Process the jars in boiling water for 10 minutes. Remove from the water bath and let sit undisturbed for 24 hours; test the seals. Any jars that did not seal properly can be kept in the refrigerator for about 1 week; sealed jars can be kept at room temperature for about 1 year.
Adapted from 6.6.14
Be sure to check out all of the other great recipes that Sunday Supper gang is sharing this week – there are some really good ones! You can also join out weekly twitter chat every Sunday at 7pm EST and throughout the day by following the #sundaysupper hashtag.
Would you like to join the Sunday Supper Movement? It’s a lot of fun and a great way to get families eating together at the dining room table. You can sign up by clicking here → Sunday Supper Movement.
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita’s Cocina
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind fromWhat Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam fromCookin’ Mimi
Strawberry Butter from The Urban Mrs
Other Outstanding Recipes:
Fireweed Jelly fromThe Foodie Army Wife
Flavoured Butters from Small Wallet, Big Appetite
Gravlax fromThat Skinny Chick Can Bake
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa fromPeanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) fromLa Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney fromFood Lust People Love
Traditional Escabeche (Pickle) fromBasic N Delicious