What's your Favorite? Italian Style or Chicago Style?
@PenjaminFranklyn Жыл бұрын
Chicago! Mike Ditka brand is 🔥
@ToniInSussex8 ай бұрын
Why ask? What's with the no olive oil kind? Freaked me out!!!
@mercyrn352 жыл бұрын
I am from Chicago and I eat giardiniera on EVERYTHING. Sandwiches, soups, stews, pizza, and chili. It’s a staple like salt or pepper in my home. Thank you for the recipe.
@ChiliPepperMadness2 жыл бұрын
Love it!! Seriously, we MUST have this on hand here all the time. =)
@Jeff1960G4 жыл бұрын
My Italian family blanched the peppers for about 20 minutes to soften them up for their homemade Italian Beef and Sausage sandwiches.
@ChiliPepperMadness4 жыл бұрын
A great idea! Very nice.
@sachsgs25093 жыл бұрын
@@leocabral9682 👌👌👌
@vincentbonczyk71083 жыл бұрын
Nice recipe, giardiniera is great as a snack, topping, or even an ingredient in other dishes. I like to make mine mid-way between italian and chicago style, makes it snackable, but easy to chop into smaller pieces for a hero or sandwich. Instead of the vinaigrette, I like it fermented. Same basic instructions, but with a 3% salt brine instead of the vinegar/oil mixture. Keep at room temp, away from the sun, for at least two weeks, but you can let it go until the fermentation stalls, or it's got the desired level of funk. Cheers!
@ChiliPepperMadness3 жыл бұрын
Thanks, Vincent. That's a great way to make it, I think, a cross between. Fermented would be awesome.
@Charlie-qe6lv2 жыл бұрын
Was thinking about doing it this was and adding onions to mine.
@boogitybear22833 жыл бұрын
This stuff is so good I eat it by the fork!
@ChiliPepperMadness3 жыл бұрын
Seriously, me too. I love it.
@keithpendleton73352 жыл бұрын
I just did for the first time. Mine was store bought from Aldis. It was the mild version but way to salty for me.
@filipeventura73454 жыл бұрын
It's also a tipical dish here in Portugal we also call it Jardineira. We add cow meat and Chorizo to give a litle taste.
@ChiliPepperMadness4 жыл бұрын
Interesting! Thanks, Filipe. I didn't realize, and now I'm super curious to try it. Booking a trip to Portugal! =)
@HamiltonStandard Жыл бұрын
Thanks for this recipe! Very timely. Another youtuber recently published a very well researched guide to Chicago-stlye thin crust pizza, about which he states a classic southside combo is sausage and Chicago-style giardiniera. I'm a north-sider myself but love this unbeatable combo too. My problem is that I live in Sweden now, and have not been able to find giardiniera anywhere... Problem now solved. Thank you again! Ps: in (french) cooking school we boiled a seasoned brine first. Then added only to carrot to the hot brine. When cool the rest of the vegetables were added. No oil was used. So my old text book recipe didn't help here. Oil in Chicago-style is a must!
@ChiliPepperMadness Жыл бұрын
Thanks! Enjoy your time in Sweden! I hope to visit there!
@bestill6702 ай бұрын
This is my second time making Chicago style in two weeks! Went from 2 32oz jars to 4! Yummy, great recipe, thanks 😊
@ChiliPepperMadness2 ай бұрын
That is awesome! I love it!
@guycolonna5846 Жыл бұрын
This is my go to recipe for giardinera. I tinker with the oil to vinegar mixture.
@neosoul901 Жыл бұрын
Much needed. I moved from Chicago to Houston and could not find this. Was about to order it on Amazon for $10 a jar. Then I said let me check KZbin 😂thank u… will make it myself
@ChiliPepperMadness Жыл бұрын
I know, right? I'd rather just make it myself. Enjoy!
@Weldedhodag3 жыл бұрын
love this stuff on a roast beef sandwich with provolone on a Ciabatta roll. Hearty sandwich that keeps ya full till till lunch if you eat it for dinner
@ChiliPepperMadness3 жыл бұрын
Awesome, thanks. I agree, SO good.
@gloriapark2166 Жыл бұрын
I recently moved to Chicago from LA and had a steakhouse beef sandwich at Potbelly for the first time today and I instantly fell in love with the hot peppers! I did a bit of research to find out that they are Chicago style giardinieras! This is going to be a staple condiment in my fridge, thanks for the recipe Mike :)
@ChiliPepperMadness Жыл бұрын
Awesome, thanks! Enjoy! And enjoy all the food Chicago has to offer as well. =)
@robertlusk98148 ай бұрын
Being from OUTSIDE Chicago it`s easy to find up there. Being in Florida for 7 months NOT easy to find. So I`m all over this my wife loves it in her eggs and cheese. Thanks so much! Don`t forget the BEEF, They sure don`t have that up n around here. Brought down 20 pounds from CHi TOWN
@ChiliPepperMadness8 ай бұрын
I hear you! I make my own beef sandwiches now, too. Same issue! And pizza.
@juzybcn3 жыл бұрын
Thank you so-o-o-o much. I was introduced to Fontano's sandwiches during my years at "U of I, Chicago Circle" in the early 70's and they became a benchmark for me of what a sandwich should be. I've been living abroad for over 40 years but it was only about 10 years ago that I thought of making my own Giardiniera and when I looked for a recipe, all I found was the antipasta version, so I melded what I remembered with the seasonings in the recipes and concocted something close. Hearing you refer to Chicago Giardiniera made me feel homesick and realize that it's yet another food with the Chicago stamp on it. I can't wait to make some giardiniera! (BTW - you'd love Barcelona ;-)
@ChiliPepperMadness3 жыл бұрын
This is awesome to hear. Thanks, Jura. Yes, I definitely love and gotta have my Chicago style giardiniera. Making it again this weekend! We use it all the time.
@JamieReneeVonTeez Жыл бұрын
Grew up in Addison IL and went to school with the Portillos boys. Love Giardiniera but not jalapeños or chili flakes for me but DEFINITELY green olives! Hard top find it down here in SW Florida! Love on my beef sandwich’s and on my Rosaties green pepper, Giardiniera and sliced beef pizza!!!
@ChiliPepperMadness Жыл бұрын
Nice. Yeah, I wasn't far at all from Addison. Yes, green olives! I love them. My wife always wants me to leave them out. Boo. I guess you can do what you want when it's homemade. Lol.
@shirleycarr5387 Жыл бұрын
Can use cider vonagar instead of white. Vinagar.
@lilitincher49734 жыл бұрын
I did Italian and Chiicago style rolled in one, with some pickle brine I had leftover, some zucchini, banana peppers and olives. It is fabulous!!! Thank you so much. Now unto the Mustard BBQ Sauce! :)
@ChiliPepperMadness4 жыл бұрын
Love it! Sounds like a GREAT giardiniera for sure! That's one thing I love about giardiniera, how customizable each version is to your own preferences. Enjoy!
@Unr8tedsaw Жыл бұрын
My mouth flooded. Thanks for sharing this.
@duan630811 ай бұрын
I made the Chicago style and it was great and love the olive oil and vinegar blend. I think I used white wine vinegar. Planning to do it again but cut the vegetables bigger so it's a blend of styles. Quick question - what kind of salt do you use, it would really help if the recipe was more specific on this detail. Thanks for all your hard work.
@ChiliPepperMadness11 ай бұрын
Any salt will work for this recipe, really. It's best to stay away from iodized salt and salt with additives.
@EricHenning11 ай бұрын
This looks amazing! There used to be a place in Leesburg, VA called “Windy City Red Hots” that served real Chicago dogs, beef sandwiches, etc. They had the best giardiniera! It’s clearly related to the olive salad spread on the famous Muffuletta sandwiches in Louisiana.
@ChiliPepperMadness11 ай бұрын
Give it a try! I bet it will bring back so many great memories!
@2AChef-n-BBQ Жыл бұрын
I use Calabrian chilis or red birdseye chili's, and red wine vinegar, but yours looks awesome👍🏼🇺🇸🍻 thanks for the share
@ChiliPepperMadness Жыл бұрын
Sounds great!
@MrMegaFredZeppelin Жыл бұрын
Thank you JC for the link to this👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
@kingtut76613 ай бұрын
OK I'm late to this but I had never heard of Chicago style until we ate at a new Italian restaurant, and they had it as a side condiment. I was hooked at first bite. I ask the waiter and he suggested check KZbin for recipes. Ok I have ran past 3 or 4 but this one will be my keeper, I think. This will sure beat having to chop the big stuff here :). Yes I'm guilty of buying a jar then chopping it down into spreadable bits. Thank you for sharing
@ChiliPepperMadness3 ай бұрын
Glad to help! Gotta have my giardiniera. =)
@thomasbrown6472 жыл бұрын
I'm making this right now. I also added a ghost pepper and banana peppers
@ChiliPepperMadness2 жыл бұрын
Enjoy!
@veronicacalloway2795 Жыл бұрын
Thanks going to make this my mom use to make this all the time!!!!!
@ChiliPepperMadness Жыл бұрын
Hope you enjoy it!!!
@veronicacalloway2795 Жыл бұрын
@@ChiliPepperMadness I know I will thanks so much!!!!
@beck2043 жыл бұрын
I mix mazzetta gardiniera with cottage cheese. Unbelievably delicious. Has anyone else ever done this? I don’t see any record of anyone talking about this anywhere.
@ChiliPepperMadness3 жыл бұрын
Great idea! There are many uses for giardiniera.
@RickWDonovan2 жыл бұрын
That sounds oishi.
@tomynoks Жыл бұрын
That sounds great!!! Easy to chop finer, add some parmesan and have on garlic bread or baguette.
@it4eric Жыл бұрын
Chicago style, specially with a good Italian beef sandwich 😊
@user-jk2pf1qx3u Жыл бұрын
Thank you awesome been looking for this!
@ChiliPepperMadness Жыл бұрын
Welcome - enjoy!
@Al-love823 жыл бұрын
Y'all I've been eating this on a hot dog bun OR fork when I have a hankering for some ever since I read about it a few months ago in a magazine. Placed an order via Amazon for some "Chicago Johnny's," and been hooked ever since. Now, I will try my own homemade version thanks to this video. I have Bell Peppers & Jalapeños growing in my garden...sooo why not. Thank ya!!
@ChiliPepperMadness3 жыл бұрын
Nice! I love this stuff. Always in the fridge. Enjoy!
@burtgummer33002 жыл бұрын
This is great for my oatmeal thanks good recipe
@ChiliPepperMadness2 жыл бұрын
Hope you enjoy
@crazytimes99894 жыл бұрын
Just had this for lunch.
@ChiliPepperMadness4 жыл бұрын
Outstanding!
@jumarelrichie11272 жыл бұрын
Great video. Love this condiment. Portillos baby Italian beef with sausage.
@ChiliPepperMadness2 жыл бұрын
Thanks! So good! Loves me a good Italian beef for sure.
@jpgabriele95962 жыл бұрын
This looks so yummy ! Its so good to put this on top of beef or steak sandwich.
@ChiliPepperMadness2 жыл бұрын
Yes! Perfect on steak. It really it outstanding.
@srag21152 жыл бұрын
I grew up with old school Sunday pot roast. The meat was great. The potatoes were done sometimes, over or under done other time. Always bland and the carrots were a disgusting mulch. I spent 50 years of my life hating cooked carrots and boiled potatoes. Now, I just pop the meat, garlic, onions and some seasoning in the crock pot. About thirty minutes before the meat is ready, I make garlic and herb mash potatoes. About 15 minutes before dinner, I dump a giardinira of carrot (minimum) in the pot. I sometimes also have celery, onion rings and mushrooms. Line the bottom of a large bowl with the potatoes and pile on the meat, gravy and giardinira on top. A sprnkle of Parma or romano doesn't hurt. The potatoes are rich, flavorful and creamy. The vegetable are tasty but still crunchy. The gravy has a zip from the brine. And really, how can parma/Roma not improve anything. This has surpassed chili as my ultimate winter comfort food.
@ChiliPepperMadness2 жыл бұрын
I love it. I've used a jar of giardiniera with my pot roast several times and always love it. Thanks for sharing!
@jackieshine97652 жыл бұрын
Chicago style cooking is the best!
@ChiliPepperMadness2 жыл бұрын
Oh yeah!!
@Charlie-qe6lv2 жыл бұрын
I'm a Chicago boy too. Looked at many recipes, including one of Marconi's factory making Giardiniera. They definitely have onions in theirs--and another suggestion someone else made is use the light EVOO. Now, I got an Italian Beef recipe that is about 85% close to what you get in Chicago, but not quite there. Thanks for the vid!
@ChiliPepperMadness2 жыл бұрын
Thanks, Charlie. Yeah, definitely variations and differences in some brands/restaurants, but this is our personal favorite way to make it. And yeah! Gotta have a good Italian beef recipe! We have to make it at home now, too. Have a good one!
@tomynoks Жыл бұрын
Marconis does not have onions. The ingredients are on the label. Watch Chicago's Best Marconi video again. He names off all ingredients. No onions. I'm not saying onions wouldn't be a great addition, just not present in Marconi's
@ricnyc27592 жыл бұрын
NYC should discover this thing!
@siomaraalonso361 Жыл бұрын
Hi Mike, hope you're doing well; you've got a new subscriber! Love your attitude and detailed explanation and from now on, this Cuban granny from Miami will be adding your Chicago style Giardinera to the Sunday lunch with the family. Stay safe and best regards!
@ChiliPepperMadness Жыл бұрын
Thanks so much, Siomara. You sound like an extremely kind person. I wish you all the best. And thank you!
@siomaraalonso361 Жыл бұрын
@@ChiliPepperMadness 💝
@edryrodriguez42373 жыл бұрын
Made the Chicago style today hope it comes out good
@ChiliPepperMadness3 жыл бұрын
Hope you enjoy
@yoliwhiteazrealtor727 Жыл бұрын
Can’t wait to try both styles & I’ll be canning them. Thanks a ton for the inspiration! Happy New Year!
@ChiliPepperMadness Жыл бұрын
Great! I hope you enjoy them both, Yoli. Happy New Year!
@Leesha05852 жыл бұрын
Great video! I’m making some today! Thank you!
@ChiliPepperMadness2 жыл бұрын
Have fun! Enjoy!!
@TarotMoon11 ай бұрын
Question: In your written instructions you say rinse off the brine but in your video you just drain off the brine. Which should I follow?
@ahmedm60415 ай бұрын
You're awesome, thank you for the recipe!🏆👍
@ChiliPepperMadness5 ай бұрын
My pleasure 😊
@cassieoz1702 Жыл бұрын
Jar-din-Yera. I ferment mine in 3.5% brine and miss the oil. The tannins in a bay leaf help it stay crisp longer . Regardless, zuke and squash go too soft, too quickly. Green beans work well though
@ChiliPepperMadness Жыл бұрын
Sounds great. We say it a little differently in Chicago. =) I would only use zuke and squash in the Italian style for serving that day.
@ramongarcia3702 жыл бұрын
Awesome ty so much ,God bless you 🙏
@MariaVasquez-vs9oe2 жыл бұрын
That’s awesome loved great 👍👏❤️👊🏻🙏🏽💯
@snv648 Жыл бұрын
Chicagoan who puts Giardiniera on everything. Try some Chicago style, drained, medium heat in your next Tuna Salad! Super!!
@ChiliPepperMadness Жыл бұрын
Thanks for the tip!
@dadawesome784 Жыл бұрын
Curious about the vegetable selections. Celery and cauliflower are cool season while peppers and cucumbers are warm season. When would you have all of these from your garden to prepare. If it means “around the garden” these things are not around the same time.
@ChiliPepperMadness Жыл бұрын
Realistically, you can use whatever garden vegetables you have at the time.
@nadim19152 жыл бұрын
Great show mate thank you
@ChiliPepperMadness2 жыл бұрын
Very welcome!!
@StressFreeLifeChannel4 жыл бұрын
Looks delicious
@ChiliPepperMadness4 жыл бұрын
It was!
@monicac.97472 жыл бұрын
I love both 😍.
@ChiliPepperMadness2 жыл бұрын
Me too! =)
@TheBulls9353 жыл бұрын
Great video brother. Authentic and fresh
@ChiliPepperMadness3 жыл бұрын
I appreciate that!
@user-rb5sv3vh2c3 жыл бұрын
So glad I found your video, thanks for the content, looks soooo good!
@ChiliPepperMadness3 жыл бұрын
Thanks for watching!
@NinaSharae10 ай бұрын
Finally!!! 🎉❤
@ChiliPepperMadness10 ай бұрын
The time has come, huh?!
@bfiedler13 Жыл бұрын
How long is the shelf life?
@ChiliPepperMadness Жыл бұрын
My Chicago style usually lasts a couple months with enough vinegar, though we go through it quickly. The Italian style not as long, as it's larger chunks, so I would consume it within a week, sooner for freshness.
@janemartin2292 жыл бұрын
Can you keep adding brined vegetables to the old viniagrette (in other words, how long will it keep)?
@ChiliPepperMadness2 жыл бұрын
You can, Jane, though to a limit. Some people continue to add stuff to their brine. I would just keep an eye on it, make sure there are no signs of rot/growth or bad smells. The more vinegar the better for longer keeping.
@janemartin2292 жыл бұрын
@@ChiliPepperMadness thanks
@lensosasosa1455 Жыл бұрын
Hey I've growing up on the south side of Chicago and I agree with you but I have to say celery is my favorite and you didn't mention that I've always found celery to be the most important part of this .
@ChiliPepperMadness Жыл бұрын
Len, you can easily add extra celery into yours, no problem. I am using celery in this recipe.
@lensosasosa1455 Жыл бұрын
@@ChiliPepperMadness I have to go back on it again but you said Chicago style you did not put celery in and everywhere that I've been in Chicago salary is there and yes I always put celery in mine to me it's the best ingredient apart from the peppers
@ChiliPepperMadness Жыл бұрын
Len, not sure if you watched the entire video, but YES, celery is included in both recipes - Italian and Chicago Style. It's even listed in the ingredients in the description of the video. 2 stalks celery. Regardless, not all places put celery in their giardiniera. You're right, though, it's pretty common. If you make this, add as much as you'd like.
@lensosasosa1455 Жыл бұрын
I apologize I went back and heard it and you did say celery sorry back in the day I worked on Aberdeen and Taylor in the '60s we kept ours in a crock pot something like a crock pot some kind of a stone pot
@ChiliPepperMadness Жыл бұрын
All good! You are a true Chicagoan! Interesting with the stone pot.
@TarotMoon11 ай бұрын
So the brine doesn’t have to go to the top on the Italian style while it sits in the fridge?
@ChiliPepperMadness11 ай бұрын
Tarot, the brine doesn't necessarily have to cover all the vegetables while it sits in the fridge, but it's ideal - for the best preservation and flavor.
@cecilerudis46104 жыл бұрын
I used to make mine with olive oil....You said it lasts longer when you use half oil and half vinegar?
@ChiliPepperMadness4 жыл бұрын
Cecile, yes, the vinegar acts as a preservative because of the acidity.
@aquariumsandstuff36982 жыл бұрын
What kind of olive oil and viniger do you use?
@ChiliPepperMadness2 жыл бұрын
I use olive oil and distilled white vinegar, though you can experiment with other options.
@alifetomake4 жыл бұрын
Never heard of this! Thank you! Also, any thoughts on the Bhut Jolokia hot pepper? What would you use it for?
@ChiliPepperMadness4 жыл бұрын
Thanks so much. You can surely add in any hot peppers that you prefer. When it is more finely chopped, it's a great condiment for sandwiches, grilled meats, sausages, and more. In Chicago, it's usually served on beef sandwiches.
@alifetomake4 жыл бұрын
@@ChiliPepperMadness Thank you for your answer. I put it in a chili and a hot sauce (both delicious), but didn't think about sandwiches... Great idea! Have a nice day!
@vitaly63123 жыл бұрын
DONT make this with bhut jolokia. It far too hot. You can maybe do it with a jalapeño Serrano and maybe a habanero but definitely not anything in the super spice category. It’ll kill the flavor of everything else.
@sachsgs25093 жыл бұрын
Al's Pops Portillo's mr Beef...all good!!👌
@ChiliPepperMadness3 жыл бұрын
Oh yeah!! I hit up Buona all the time.
@oldones592 жыл бұрын
Thanks for the recipe. I like my Italian beefs dry, with hot giardinera and shredded cheddar ✌
@ChiliPepperMadness2 жыл бұрын
Nice! I'll take a beef sammich any day!
@oldones592 жыл бұрын
@@ChiliPepperMadness Not dipped though. I get asked if I want my beef dipped at a great local place.. That destroys the bread into a soggy mess.
@ChiliPepperMadness2 жыл бұрын
@@oldones59 I've definitely had some soggy ones. Some people love it that way.
@REVIVAL-zq6mb2 жыл бұрын
I make at home and dip a bite at a time like a French dip.. I agree tho, dipping the whole Sammy at once ruins it. I want to make cpm recipe but I just buy mazzeta brand in store.. really good stuff but I bet cpm is better if I tried to make it🍻
@mariavalentinainglessis14512 жыл бұрын
What % of salt You use for de brine? Thanks
@ChiliPepperMadness2 жыл бұрын
I didn't calculate the percentage. It's 1/2 cup salt for the measures of veg, then cover with water.
@montauk62 жыл бұрын
Does this work with apple cider vinegar instead of white?
@ChiliPepperMadness2 жыл бұрын
Absolutely. =)
@italianprincess5046 Жыл бұрын
love both styles!! chicago style tho!!!! FOODPORN
@Cesparkle2 жыл бұрын
Do you let it sit so the veggies turn soft?
@ChiliPepperMadness2 жыл бұрын
Cameron, they don't really get soft, but will after a while. They usually retain much of their crispiness.
@i_am_rfh54053 жыл бұрын
Any old olive oil but a good quality vinegar? Lol. I’m very particular about my chemicals as well.
@ChiliPepperMadness3 жыл бұрын
Only the best! Use your favorites for sure.
@MrMegaFredZeppelin Жыл бұрын
The Poor Conservative sent me here😃I have never tried this before but it looks really delicious😋I will try this for sure👍🏻New supporter here😁ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
@ChiliPepperMadness Жыл бұрын
Welcome!!
@mackie733 жыл бұрын
Could you use apple cider vinegar?
@ChiliPepperMadness3 жыл бұрын
Steve, yes. It's a bit sweeter, but would work here. Let me know how you like it.
@mariavalentinainglessis14512 жыл бұрын
Do yo sterilize the jars with de giardinera?
@ChiliPepperMadness2 жыл бұрын
You can if you'd like. I make sure they are very clean with hot water.
@JoeHell672 жыл бұрын
Power Veggies!! 👍
@ChiliPepperMadness2 жыл бұрын
Oh yes!
@tammyporter77603 жыл бұрын
How much , measurements, if the seasoning
@ChiliPepperMadness3 жыл бұрын
Tammy, I added the measurements in the video description below, but they are adjustable to your own personal tastes. I hope you enjoy it.
@zadeh792 жыл бұрын
Love it
@ChiliPepperMadness2 жыл бұрын
Thanks!
@Mike_Greentea Жыл бұрын
👍
@ToniInSussex8 ай бұрын
I had no idea we had our own recipe, until I tried to find "ours" on Amazon (I live near London UK). Thx for the recipe! BTW, why don't people use olives? Best part!!!! Miss the food, dude.
@vernareed26924 жыл бұрын
I love pickled vegetables! I would like to make some sweet versions.
@ChiliPepperMadness4 жыл бұрын
Absolutely! That would be great.
@pierre061404 жыл бұрын
Hello! How do I make it preserve so I can keep the jar for few month ??
@ChiliPepperMadness4 жыл бұрын
Pierre, you can incorporate more vinegar and keep everything submerged in the liquid to keep it for quite a bit longer. Vinegar is a great preservative.
@vernareed26924 жыл бұрын
Look for canning book from ball jar co,but probably you could put in sterilized jars & lids then put in water bath canner for required time.
@tjflorida2304 Жыл бұрын
31st for beef
@nicholasbenedetto63194 ай бұрын
Yes, too big and chunky is not for me. I also can do without the carrots, but not the olives. For some reason I see white vinegar as a household cleaner and not something I'd use in food prep. Must be the Italian in me. Another thing I don't understand is why you're not covering the vegetables in your vinaigrette. But otherwise very informative.
@ChiliPepperMadness4 ай бұрын
You can easily chop it to preference, and of course adjust to your preferred veggies. Vinegar is easy to swap, maybe a nice champagne vinegar, another preference variable. You'll want to cover in the vinaigrette if you're keeping it awhile. I don't like to drown it for serving. Cheers!
@ray74193 жыл бұрын
No... omitting the habanero peppers is not optional. lol 😂
@sasab62183 жыл бұрын
No onion?
@ChiliPepperMadness3 жыл бұрын
You can add onion for sure. Not a preference of mine, but absolutely!
@sasab62183 жыл бұрын
@@ChiliPepperMadness another question sorry! There’s another recipe that says to rinse vegetables after they were soaked overnight. Is it bad idea to rinse before adding rest of ingredients?
@ChiliPepperMadness3 жыл бұрын
You can rinse them, Sonia, for a bit less salty.
@sasab62183 жыл бұрын
@@ChiliPepperMadness appreciate the quick response
@sasab62183 жыл бұрын
@@ChiliPepperMadness so disappointed been 48 hours in fridge and it’s not marinating because the oil is solid in cool temperature. I used extra virgin olive oil
@gregbishop61010 ай бұрын
Italian always better forget the Beetlejuice
@thani27204 жыл бұрын
When the epidemic is over, welcome to Taiwan
@ChiliPepperMadness4 жыл бұрын
Thanks!
@carvedwood1953 Жыл бұрын
I have a question. WTF is "good quality" white vinegar. I mean I know what good quality red wine vinegar is. I know what good quality apple cider vinegar is. Balsamic, etc... White Vinegar is just distilled vinegar. Its all the same IMO.
@ChiliPepperMadness Жыл бұрын
It really comes down to using a vinegar you like the taste of. You can use any of the vinegars you mention, though a white vinegar is most commonly used. I prefer a white wine vinegar, or a mixture of white wine vinegar and white vinegar.
@carvedwood1953 Жыл бұрын
@@ChiliPepperMadness Nice. I am definitely into different vinegars. I have a tomato, carrot, ginger, vinegar fermenting right now.
@ChiliPepperMadness Жыл бұрын
Awesome, I love it. Fermentation all the way.
@raymccarty4612 Жыл бұрын
At least 5 percent. Do not get the cheap 4 percent which is not useful for preservation purposes, but great for cleaning.
@av10832 жыл бұрын
Why do you keep looking to the right and making a face when you are presenting ingredients? Not a big deal but I found it distracting and took away from the quality of the video. Otherwise nice Giardiniera, I like mine more fermented/brined and pickled without oil
@ChiliPepperMadness2 жыл бұрын
Probably because I'm not one of those trained TV type presenter people and I just talk when I cook, and that isn't very natural to me. I'm just some guy cooking in his kitchen.
@lorvin567310 ай бұрын
You do not make Italian Giardiniera with Jalapenos...