The Best Hot Giardiniera (Chicago-Style!)

[@willschmit436]

I am from Chicago, and the "go to" brand is Marconis. I have to make it myself (here in New Mexico). I coarsely chop onions, garlic, carrots, serranos and celery, then run them through the coarsest plat of a hand cranked meat grinder. I put it in a 2 quart mason jar and fill with 3% brine (water vegetables weighed) . Add a weight and loose fitting lid and let it sit on the counter for a week. It will be quite sour (lactic acid). I pour off the brine, and replace it with good quality olive oil. Refrigerate it forever - it won't go bad...

[@Mike_Greentea]

Thanks I live in OH and couldn’t find it anywhere . People sell it on Amazon but it’s a rip-off! Or we could just make his recipe Lol

[@oldones59]

Ii agree about Marconi's. Same with either Turano or Gonella bread.I was born and raised 25.miles west of Chicago. Good sandwich making is an art.

[@alexhusko]

I'm from Chicago also, and make my own too. Honestly, I used to be a Marconis store bought guy until I tried Ditkas. Marconis is very good but give Da Coaches a try!

[@craftiebrown]

From Chicago. I prefer Vienna, but Marconi's is good too!

[@ColoredinLight]

Didn't know you were a Chicago guy. Italian beef for life. This looks amazing!

[@ChiliPepperMadness]

Yes! Italian Beef for Life! I need that on a t-shirt. =) Thanks!

[@JoeandAngie]

Nice!! Another on my to do list. Thanks for you and your channel

[@gratefullydeadicated]

I lived in chicagoland area for 6 years, damn! You're making me jones for italian beef with provolone and hot giardineira!

[@ChiliPepperMadness]

I know, right? We miss that stuff! I make it all at home now.

[@seano4977]

I've honestly never heard of this before. It looks delicious and it's so simple to make. This is something I'll definitely try.

[@chisassinrollyoass2271]

Make it,, it lastsa long time and not very hot. Just a great topper for almost anything

[@double_joseph327]

It’s amazing! One of my favorite toppings on pizza but you can add it salad, toast, anything really.

[@psychocuda]

Pizza place I used to go to had a big old self-serve jar of it and little paper cups to put it in. I'd get a couple cups and just eat it as an appetizer as my food was being made.

[@ChiliPepperMadness]

I love that. I need to make another batch already. =)

[@jaquestraw1]

Oil & vinegar 👍 green olives make it that much better!

[@ATrain5485]

Another new recipe from CPM, thanks Mike. I did not even know what Giardiniera was until now. I loved the green olive addition at the end. I cannot wait to try ANOTHER one of your great recipes. I love the suggested additions and alternatives as you describe the recipe. Your efforts are appreciated. God bless you and your family.

[@ChiliPepperMadness]

Thanks so much for the kind words. I do appreciate it. =)

[@jeffkey3158]

Looks amazing!! Great channel!!🎉

[@ChiliPepperMadness]

Thank you so much 🤗

[@ThePrevo02]

Hey Mike, been waiting waiting for a new video to come out to tell you that the chicken marinade video you posted a few weeks back is definitively DYNOMITE (in a good way). I've hosted 2 BBQs since and cooked bone in breast that is just magical. A BIG thanks for the recipe.

[@ChiliPepperMadness]

Awesome to hear! Thanks for sharing this!

[@double_joseph327]

So im from calfornia and never really had giardiniera until I got my first job at a Chicago style pizza place. I fell in LOVE with it. Now I’ve been trying to find good brands but a lot of them use nasty soybean oil. Thank you so much for making this video I can’t wait to make this. Also, wanted your thoughts if apple cider vinegar would not be good? Thanks.

[@ChiliPepperMadness]

Thanks! ACV is good for sure, more tartness. I use it a lot for recipes. You can use different oils, and it's really to your preference. Enjoy!!!

[@ZxFALLENsK8rxZ]

Looks excellent!

[@chisassinrollyoass2271]

I'm from Chicago and i looooove giardiniera. I'll be the judge of this

[@ChiliPepperMadness]

Enjoy!

[@marykayholland6446]

WOW, just found you! Thanks for posting this recipe. I moved from Chicago to Alaska almost 40 years ago and no store up here sells hot giardiniera-can you believe that? We either order from Amazon, or get in Phoenix when we’re there but I’m going to make my own! 😍

[@ChiliPepperMadness]

Let me know how it goes - that sounds like an excellent plan (business plan, too)! =)

[@Kingfisher1215]

Mike, have you tried brining the vegetables in a more whole form, then dumping them along with the oil, vinegar and seasonings into a processor and mixing it while also chopping the veggies at the same time. Ending up with a more finely chopped and spreadable version with the oil mixture incorporated? I wouldn’t want a paste. But maybe more chopped than your version. Almost like a chunky salsa.

[@ChiliPepperMadness]

You can definitely do that, yes. It's harder to control the size with the processor, but it will surely work for you. Enjoy!

[@CountryBoyCookingwithMarshall]

LOVE your Channel Brother!!~Marshall

[@ChiliPepperMadness]

Thanks, Marshall!

[@mikec1882]

Me and my friend make a similar one, with some differences: We make 3 - 5 gallons at a time ALL EVOO with maybe 1/4 cup vinegar No celery - tends to get mushy Damn near every spice in the spice rack. lol Garlic, onion, oregano, red pepper, parsley, etc Make sure everything is kept covered with oil and it will last for MONTHS in the fridge. Your recipe is similar, but we've been do it this way for about 15 years and I've never tasted a store bought one that tasted as good.

[@ChiliPepperMadness]

Yep, LOVE IT. Once you get your recipe, it's hard to go back to store bought stuff.

[@r.llynch4124]

Use this on our Mob Boss pizza with italian sausage .

[@ChiliPepperMadness]

Yummo!

[@southendsurfer]

That looks really good

[@ChiliPepperMadness]

Thank you - enjoy!

[@MrBucidart]

Mike, I have a question: Do you have a garden? I will have some pepper seeds I would like to send you after the season is over. In my part of California their very popular. The Chilian miners in the 1850's brought them to the gold fields.

[@ChiliPepperMadness]

I do have a small garden now, not like I used to since I moved. It's hard for me to plan as I travel so much now. I'd be happy just to see a pic if your peppers!

[@lisaeastes3104]

I've never tried this but I think I will now❤

[@ChiliPepperMadness]

I hope you will - let me know how it goes please!

[@ipilaitela7115]

Good content as always. It would be great to see if one day you would prepare wasabi based dishes.

[@ChiliPepperMadness]

Thanks! I'll have to add some to my list!

[@BlackJesus8463]

Well done pizza with juicy pickled peppers is the best bite you'll ever have! ✌

[@ChiliPepperMadness]

So good!

[@dunbarautomotive]

We have processed this into a paste, and then added hot pepper mash for an Italian style hot sauce. 😎

[@JoeandAngie]

Oooo...good on a muffaleta?

[@jr2904]

I don't care for cauliflower, but I'd give it a try. I've never even heard of this before haha, but there aren't any Italian delis in my area.

[@ChiliPepperMadness]

Definitely worth a go.

[@craftiebrown]

There used to be a pizza place about 2 or 3 miles west of Chicago on 26th Street that made Italian beef pizzas. Tons of beef and giardiniera. It was amazing. They also did a gyro pizza with tzatziki sauce instead of tomato. Also excellent. Unfortunately the owner was older and sold the place so he could retire. The new owners cut the menu in half and ran it so badly that it closed less than a year later.

[@ChiliPepperMadness]

So sorry to hear that. I bet the owner was hurt to see the place close so quickly. Give my recipe a try and see if it can relate.... Thanks for your comment!

[@JBSwanstrom]

Sandwich IL here, now in Minnesota 😢😢😢

[@ChiliPepperMadness]

A little cooler up there! Haha.

[@zossvega9436]

Thanks!

[@leehuntsman4586]

Basically garden relish. ❤️

[@GrahamBlack0]

Goated🐐

[@sandraburke1590]

How long does it keep? Thank you

[@f75gunslinger]

I've always thought that " Chicago style " was done in an oil of some type ? I prefer the vinegar kind myself , but always thought that oil was the Chicago way .

[@ChiliPepperMadness]

I actually greatly enjoy giardiniera with just oil, but like the acidic pop and lightness of this. I've had so many different variations, though still all the same goodness.

[@jasonolszanicky4035]

Great recipe I have to try this. Thanks

[@ChiliPepperMadness]

Hope you enjoy!

[@oldones59]

I love hot giardinera and shredded cheddar on my Italian beef sandwiches, dry. I hate a lot of gravy 🌞

[@vincethornton6399]

Have you ever made a fermented Giardiniera? I have and it is so much better... Give it a try!

[@ChiliPepperMadness]

I have not, but now I'm curious!

[@chisassinrollyoass2271]

Just a tip on the oil. Could be better if you use a neutral oil instead of OO. The OO could taste rancid after a bit

[@ChiliPepperMadness]

You can definitely use a neutral oil if you want it to last awhile. I like olive oil for the flavor, but I do make it with veg oil sometimes.

[@Kevin_747]

Great on dam near anything.

[@Mike_Greentea]

I put on pizza too 👍

[@ChiliPepperMadness]

Perfection.

[@nikip9161]

I've never met an olive I didn't like😊❤🫒🌶

[@ChiliPepperMadness]

Haha

[@smicksmookety]

I got Giardiniera from my ex wife.

[@ChiliPepperMadness]

Interesting!

[@JoeandAngie]

Boom!

[@sid65811]

😂

[@karlaszeszol520]

@@smicksmookety you win the internet tonight 👏 🤣

[@charleswunder4205]

The f*ck is mild?

[@ChiliPepperMadness]

With milder peppers.

[@charleswunder4205]

@@ChiliPepperMadness sorry, my humor was not taken into account. Mild isn't in my vocabulary. 😉

[@ChiliPepperMadness]

Haha, heard! 😂😂😂

[@rray3630]

Chicago Giardieria is NOT similar to Italian Giardineria......AT ALL.....tastes very different .....Ive eaten it in Italy MANY .....MANY times....not remotely the same

[@ChiliPepperMadness]

Yeah, similar ingredients, more pickling with one, more oil in the other. Difference for sure, OBVI, but still pretty similar in a lot of ways. Anyhoo, Cheers.

[@kennyrippy]

Can I mix olive oil and vinegar ? Thanks

[@ChiliPepperMadness]

Absolutely!