Module "editorial-hero-banner" i

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Sous Vide Homemade Hot Giardiniera

A staple of Italian delis and pizza shops across the country, hot giardiniera is a delicious topping made from a mix of hot peppers, herbs and other vegetables. It’s delicious in countless recipes and once you get a taste you’re going to want a jar on your fridge shelf perpetually.

Follow along with this simple recipe and with a little prep and patience you’ll have giardiniera good enough to make any Italian grandma proud!

Prep Time: 45 Minutes

Cook Time: 30 Minutes

Estimated Servings: 2 Jars

INGREDIENTS:

  • 2C. 5% White Vinegar
  • 1C. Apple Cider Vinegar
  • 2C. Water
  • 1-2 Carrot
  • 2-3 Celery Stalks
  • 1 Head Cauliflower
  • 2 Hungarian Wax Peppers
  • 2 Serrano Pepper
  • 1 Red Bell Pepper
  • ½ C. Sliced Green Olive
  • 4-6 Cloves Garlic
  • 2 Tbsp. Cracked Pepper
  • 1 Tbsp. Coriander Seeds
  • 1 Tbsp Celery Seed
  • 1 Tbsp. Red Pepper Flakes
  • 3 Tbsp. Canning Salt
  • 2 Tbsp. Olive Oil

EQUIPMENT

  1. Sous Vide Cooker
  2. Sous Vide Container
  3. 16oz Canning Jar x2

Instructions:

  1. Before we begin, a quick reminder to make extra brine if you’re not confident in your ability to transfer it perfectly from the pot to the jar. Just remember to keep the 3:2 vinegar to water ratio set in the recipe.
  2. Start by disinfecting your jars for canning. Either run them through the dishwasher on high heat or boil them for 10-minutes in a pot of water.
  3. Now it’s time to prepare our vegetables for the jars. Break off small pieces of cauliflower, slice your hot peppers and celery into thin chips and dice your bell pepper. Skin your carrot and dice that as well. Slice your green olives and mince your garlic.
  4. Stuff all those ingredients into your jars as equally as you can. Each jar should be filled to the curve, but no higher. Add 1-2 Tbsp of olive oil to each jar.
  5. Prepare your brine by pouring your vinegar and water into a pot on the stovetop.
  6. Turn the heat on and bring the brine to a boil. While it comes up to temperature add your cracked pepper, salt, celery seeds, coriander seeds and red pepper flakes.
    • Feel free to adjust any of the spices to fit your preference.
  7. Once your jars are stuffed and your brine is boiling, safely pour it into the jars. Leave about ½” of space between the liquid and the top of the jar. Your vegetables and herbs should be completely covered with brine.
  8. Immediately put the lids on your jars and screw them on tightly. It will be very hot, be careful.
  9. Fill a large sous vide container with water and safely place the jars inside of it. They should be completely submerged in the water.
    • Make sure to wait long enough for the jars to cool before putting them in the water bath. Extreme temperature changes can crack the glass.
  10. Set your sous vide to 180-degrees.
  11. Once the sous vide has reached the target temperature, set a timer for 30-minutes and leave the jars in the water completely untouched the entire time. This process is called pasteurization.
    • According to the USDA, your giardiniera needs to be pasteurized at 180-degrees for 30-minutes before they are safe for consumption.
  12. Once your timer has gone off, remove the sous vide and allow the water to cool. Remove the jars from the canning bath when safe to do so and set them on the counter to fully cool.
  13. Once cooled, check the lids of the jars to ensure a perfect seal.
  14. If your jars have properly sealed, they should be safe in a dark cupboard for up to 1-year.
  15. If your jars have not sealed properly, they must go into the fridge immediately and be eaten within 2-weeks.
  16. Wait at least 48-hours before trying your cauliflower. Wait 3-4 weeks for full flavor absorption.
  17. Once you open a jar, it must go into the fridge and be eaten within two weeks.

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