Giardiniera is an old Chicago pickle, though to have originated in the late 19th century from the kitchens of local Sicilian immigrants. It's spicy, sweet, and just about perfect served with bratwursts, Italian sausages, hot dogs, or alongside burgers.
Ingredients
- 1 lb carrots, peeled, ends trimmed away, diced
- 2 large red onions, large diced
- 2 cups small broccoli florets
- 1 cup seeded jalapeños (or other pepper of choice), sliced
- 4 cups apple cider vinegar
- 1½ cups sugar
- 1 cup firmly packed light brown sugar
- ½ cup salt
- ⅓ cup molasses
- 1½ tbsp yellow mustard seeds
- 1 tbsp fennel seeds
- 1 tbsp whole black peppercorns
Preparation
- Bring vinegar, granulated sugar, brown sugar, salt, molasses, mustard seeds, fennel seeds, and peppercorns to a boil in a medium-size saucepan over medium-high heat. Stir until the sugar and salt dissolves. Reduce the heat to medium. Add the carrots, onions, broccoli, and jalapeño, and simmer 3 minutes, stirring occasionally.
- Remove the pan from the heat and allow to cool. Once cool, transfer the vegetables evenly into glass jars or containers. Pour the vinegar mixture overtop. Cover and store in the refrigerator until ready to enjoy.
