One tomato, two tomato
We are deep in indian summer here in Minnesota. A couple light frosts have hit the gardens, but produce still continues to ripen, unaware that it's almost October. Peppers seem to be the last thing to arrive in the garden, and with 80 degree days, they just keep coming. To preserve the late bounty of my garden, I made Italian-style giardiniera.
Giardiniera comes from the word giardino, or garden in Italian, and is literally a garden pickle. The vegetable combination is very flexible, but the flavor profile usually includes at least hot and sweet peppers. It’s really meant to be made from what you have on hand. Typically both vinegar and oil are used to preserve it, but I wanted a version that I could preserve with a boiling water bath. So this is an all-vinegar version which can be dressed with olive oil before serving. I love this spicy giardiniera chopped up on sandwiches, tossed in pasta salads and eaten along side a nice grilled steak. So gather up what you have in the garden, from your neighbors or local farmers market, and pickle the best of it before it’s all gone.
Indian Summer Giardiniera Pickle
PICKLE, JAM & CANNING RECIPES
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Indian Summer Giardiniera Recipe
By Tammy Kimbler
6 hot chiles halved
4 sweet peppers, cut into 2" slabs
1 eggplant cut in 2” chunks
2 carrots halved & cut into wide sticks
1 medium zucchini, quartered
1 yellow squash, quartered
4 kohlrabi, peeled & sliced in 1/2” moons
1 cup baby or cipolinis onions, peeled
big handful green beans
1/2 cup salt
4 cloves garlic quartered
1 bunch fresh oregano
2 teaspoon red pepper flakes
1 teaspoon celery seeds
2 teaspoon crushed black peppercorns
2 cup red wine vinegar
1 cup water
In a large bowl combine all the vegetables and salt. Cover with water. Cover the bowl and allow the mixture to sit on the countertop overnight.
The next day, drain the vegetables and rinse thoroughly with cold water. Prepare your water bath canner. Place two quart jars and lids in the water bath to warm. Bring the vinegar and water to a simmer in a separate pot. Into the hot jars, divide the garlic, red pepper flakes, oregano, celery seed and peppercorns. Pack the vegetables into the jars, then pour over the vinegar solution. Add the lids and process the quarts for 15 minutes.
To serve, dress the pickles with a tablespoon or two of olive oil, course salt and freshly ground pepper.
A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.
Known to many for my incredible ability to organize, I tackle gardening and life with equal verve. Obsessive, is that a bad thing?