You’ve probably seen giardiniera dressing up antipasti platters at your favorite Italian joint, but the brined vegetable medley is much more than a pretty face. Packed with a variety of vegetables—like cauliflower, peppers, carrots, celery and spicy chiles—it’s like getting a bunch of different pickles in one jar! You can buy it from the supermarket or make your own with this recipe.
In the October 2016 issue, Rach chops some up to make an easy burger relish—and here a few more ideas for adding a little tang to your day.
1. Spice up your sides. Stir chopped giardiniera into potato or pasta salad.
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2. Give cocktails a kick. For a drink with extra zing, use the brine in a dirty martini. Garnish with a few of the olives or cauliflower.
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3. Make grilled cheese greater. Roughly chop giardiniera and place between Read more
There’s nothing quite like a tart, crisp pickle on a hot summer day. And while we could just run out to our favorite sandwich shop to pick up a sliver or two, something about making them ourselves sounds so much more appealing. So this weekend, grab some cucumbers, mason jars and a few pantry ingredients and you’ll have freshly pickled– well, pickles, in just three days! Try classic Bread & Butter Pickles to layer onto burgers, hoagies or to chop and stir into egg or tuna salad. They’re easy-breezy!
Canning and pickling are back in a big way, and it’s easier than you think! If you know how to boil water, you can stock away sweet, juicy, peak-season produce in a few simple steps.
After gathering and sterilizing your utensils, it’s time to parcook the food. This is also the time to season or add flavorings like spices or sweeteners. Learn how to parcook your food, plus what comes next here.
Explore our full slideshow for the step-by-step canning breakdown. Then, get five more spicy, smoky or even sweet home canning recipes.
More technique tips!