Tag: hot peppers

• In a large Mixing Bowl combine the cut and diced Serrano, Jalapeno, Habanero, Ghost, Trinidad Scorpion, and Carolina Reaper peppers – along with the cut and diced yellow onions, baby carrots, celery, cauliflower, and sweet red peppers.
• Cover entire mixture with cool tap water.
• Pour in the sea salt and stir thoroughly through the mixture.
• Cover the mixing bowl with aluminum foil and refrigerate mixture for no less than 12-24 hours (NOTE: This process is super important to the entire process, flavor and consistency of the giardiniera, so just make sure you allow enough time for the mixture to be refrigerated for AT LEAST 12 hours).
• After refrigeration is complete, discard aluminum foil and pour mixture into a strainer and thoroughly rinse under running water for about 2-3 minutes – shaking strainer periodically to make sure all of the mixture gets rinsed.
• Once rinsed, transfer mixture from strainer back into mixing bowl.
• To mixture, add garlic, sliced olives, oregano, black pepper, crushed red pepper flakes, vinegar, and extra virgin olive oil.
• Stir entire mix THOROUGHLY, making sure ALL ingredients are meshed well with one another.
• With a slotted spoon, scoop mix into Mason jar until full. Once jar is full, pour more EVOO into jar until mixture is completely covered. (This is very important as you want oil to completely cover the mix while in the jars to prevent some of the mix on top losing moisture). Note: I have found a good method for ensuring there is enough oil in the jar to cover everything, is to take a fork or knife and simply insert into the mix after the initial oil has been poured in. If the oil level drops, you need to add a bit more, if it keeps it level, you are good to go!
• Once each jar is filled with mix and oil (wow…I know that sounds more like something you’d hear in a garage shop, but believe me, it tastes MUCH better!!), tightly screw on Mason jar lids and refrigerate all jars for AT LEAST 3 DAYS. I know you will be tempted to try it sooner, but the refrigeration process further secures the “crispness” or “crunch” that the peppers and vegetables need. In the end, you will be glad you kept them in there!
• After the (3) days are up, you can then store the jars in any pantry, or cupboard until use. You do not have to keep the unopened Giardiniera in the refrigerator at all times. If you like, that is perfectly fine, but I find that keeping the mix in a “room temperature” environment for 3-4 weeks before use, really let’s all the ingredients blend well with one another.

Storage

• Prior to use (unopened yet), you can keep the mix in the fridge or anywhere at room temp or slightly below. Because the mix is fully contained in EVOO, unopened jars can last up to 14-18 months. In fact, I find that the BEST tasting mix are the ones that have been sitting for 1-2 months.
• Once a jar is opened, you can keep it at either room temperature or refrigerate. I have done both, and each way provides the same taste and freshness. Just make sure, if you do keep the opened jar on the shelf, that the oil level is always covering the mix. Once open, a jar kept on the shelf, should be consumed within a 2-3 month timeframe – while an opened refrigerated jar can keep up to 5-6 months longer.
• NOTE: If/when you store any jar in the fridge, it is VERY COMMON for the oil to coagulate while in the fridge. This is normal and expected due to the EVOO effect. As soon as you open the jar, and scoop out some of the mix, it will immediately transfer back to its natural oil consistency