I like to think that I’m a condiment connoisseur.
Like most of us, a good percentage of my refrigerator space is dedicated to an array of seasonings, sauces, pickles, dressings, pastes, and relishes. I enjoy making my own ferments and infused oils. There is rarely a shortage of a flavor enhancement option within reach.
Having been raised in Chicago, giardiniera has been a favorite condiment of mine for as long as I can remember. I love the classic Italian beef sandwich, hot and dipped, with the spicy serranos cutting through the savory beef. My absolute favorite pizza is Chicago-style thin-crust with giardiniera and sausage. I crave it constantly.
I moved away from Chicago for about a decade, and the other cities that I resided in did not have the same giardiniera culture. There would be a rare sighting at a local grocery store. There were also a few chefs that were Chicago transplants, and they would create their own giardiniera to feature on their menus. I was one of those chefs.
Chicago-style giardiniera is a mix of chopped vegetables–usually serrano and bell peppers, celery, cauliflower, carrots, and garlic–that are brined, and preserved in a blend of oil and vinegar. Some versions are super spicy with a focus on serrano peppers. Others are more celery forward. I believe that you can achieve a delicious giardiniera with almost any crisp vegetables that you enjoy. It is more about the technique involved.
Brining the vegetables in salt will draw moisture out, concentrate the flavors, and keep them nice and crunchy. The spices and seasoning are up to you. I choose to use a blend of good extra virgin olive oil and neutral oil, because olive oil on its own will solidify in the refrigerator. This is my recipe for a fennel flavored giardiniera.
Fennel Forward Giardiniera
Yield: 3 quarts
Prep time: 30 minutes
Inactive time: 2 days
2 whole fennel
1 small head cauliflower
2 sweet bell peppers
3 carrots
1 red onion
5 serrano peppers
5 garlic cloves
1/4 cup salt
1 tablespoon fennel seed
1 teaspoon black peppercorns
2 cups white wine vinegar
1 cup extra virgin olive oil
1 cup neutral oil
1. Cut the stalks from the fennel bulbs. Cut the bulbs into ¼’s, and char them in a pan or on a grill.
2. Chop all of the vegetables into very small pieces and place them in a large bowl. The serranos can be halved and sliced thin with the seeds included. The garlic can be sliced very thin. Remove the fronds from the fennel stalks. Slice the stalks, rough chop the fronds, and add both to the vegetable mix in the bowl.
3. Add the salt to the bowl and toss thoroughly with the vegetables.
4. Cover the salted vegetable mix with cold water, cover with plastic, and let brine at room temperature for two days (at the very least overnight).
5. When the mixture is finished brining, drain and return to the bowl. Do not rinse.
6. Toast the fennel seeds until aromatic, then crush or grind very coarsely.
7. To the bowl, add the toasted spices, vinegar and blended oil. Mix well.
8. At this point, you can evenly distribute the finished giardiniera to sterilized jars and process them to become shelf stable, or simply transfer the jars to the refrigerator for three months or more.
To learn the canning process, sign up now to join The Chopping Block for our hands-on Summer Canning and Pickling class coming up on Saturday, June 27 at 10am.
I am very happy with how this batch of giardiniera has turned out. There is a subtle sweetness from the addition of all the fennel. Charring the bulb adds a little bit of smokiness, and some lovely nuance to the fresh flavors.
How to Use Your Fresh Giardiniera
The obvious application for the homemade giardiniera would be the aforementioned Italian beef sandwiches, and a perfect topping for your pizza. I’ll often top a frozen pizza with a couple of spoonfuls to liven up a lazy night meal.
Adding some to any pasta dish, especially a pasta salad, would provide a welcome punchy and crunchy bite. A tuna salad with the crisp vegetable condiment is incredible. Today, I am in the mood for a sandwich. I don’t have any tuna but I do have a carton of eggs. Egg salad it is!
For me, it’s difficult to write an exact recipe for an egg salad. They are so customizable, and vary based on the ingredients that you have. All I know is that I want a good amount of my giardiniera mixed in for the profound flavor and texture.
I picked up an incredible sourdough pullman loaf from my local bakery, which will be the perfect canvas for my sandwich. I boil my eggs for seven minutes before plunging into an ice bath. I like the jammy yolk that a seven minute egg provides, and I like to break up the eggs with my hands into little pieces. That tender egg white and jammy yolk, mixed with a bit of mayonnaise and Dijon mustard, create the creamy consistency that I was aiming for. I fold in a healthy amount of my fennel forward giardiniera and I have easily created one of the best egg salads that I remember.
Now for the assembly. I saved a couple of whole jammy eggs to put in the middle of my sandwiches, for a fun bite and fancy cross-section (this is what the cool kids are doing). I don’t toast my thick cut bread because it’s so fresh and has a great chew. I spread a bit of additional giardiniera on both sides of the bread and added a pile of the egg salad to one side. I then make a well and insert the soft boiled egg, and cover the egg with additional salad. Gently top with the other slice of bread and wrap in parchment paper. Carefully slice down the center of the sandwich and stand up straight. Top with a touch more giardiniera. You now have the most delicious egg salad sandwich that is also photo ready!
The Chopping Block’s patio is now open for the season, and you can learn how to grill all of your favorite vegetables. Sign up soon because grilling classes sell out fast.
