Comments on: giardiniera http://smittenkitchen.com/2006/09/the-great-souse/ Sat, 11 Feb 2012 20:33:28 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: esskay http://smittenkitchen.com/2006/09/the-great-souse/#comment-1534429 esskay Sat, 28 Jan 2012 16:16:15 +0000 http://smittenkitchen.com/2006/09/the-great-souse#comment-1534429 nee: (I realize I am replying years later, but) Yes, you can! It will keep for months if you have canned properly and the seal on your jar is not compromised. It is better the longer you let it sit. I made a spicy mix using hot peppers from my garden, and it was delicious. You do miss out on vinegar-scalded lungs, however... nee: (I realize I am replying years later, but) Yes, you can! It will keep for months if you have canned properly and the seal on your jar is not compromised. It is better the longer you let it sit.

I made a spicy mix using hot peppers from my garden, and it was delicious.

You do miss out on vinegar-scalded lungs, however…

]]> By: SoxFan http://smittenkitchen.com/2006/09/the-great-souse/#comment-233394 SoxFan Sat, 31 Jan 2009 03:05:49 +0000 http://smittenkitchen.com/2006/09/the-great-souse#comment-233394 Hi, there! Just wanted to say thanks for this recipe. I've made it about 5 times so far, so it's about time I should show you some love for posting it! I made it at a 4th of July party for an antipasto platter and it was a huge hit with the in-laws. That time, I added radishes (they turn white, the red comes off!) and some hot peppers to one of the jars (dad and brothers-in laws LOVED it, they love spicyness). I also add a bay leaf all the time (how can a bay leaf be bad?!?!) I just made them again for Sunday's superbowl party and they smell good… I’ll taste them tomorrow. I like how they turn out like the ones in the italian food section of the grocery store. It’s much less expensive to make my own! I served them with the sliced mushrooms from here http://homerecipes.org/2006/04/09/marinated-mushrooms/#comment-23729 and just smashed the cloves of garlic (rachel ray style!) with the side of the knife. I also added a bay leaf and a sprig of thyme. Thanks again! Hi, there!

Just wanted to say thanks for this recipe. I’ve made it about 5 times so far, so it’s about time I should show you some love for posting it!

I made it at a 4th of July party for an antipasto platter and it was a huge hit with the in-laws. That time, I added radishes (they turn white, the red comes off!) and some hot peppers to one of the jars (dad and brothers-in laws LOVED it, they love spicyness). I also add a bay leaf all the time (how can a bay leaf be bad?!?!)
I just made them again for Sunday’s superbowl party and they smell good… I’ll taste them tomorrow. I like how they turn out like the ones in the italian food section of the grocery store. It’s much less expensive to make my own!

I served them with the sliced mushrooms from here http://homerecipes.org/2006/04/09/marinated-mushrooms/#comment-23729 and just smashed the cloves of garlic (rachel ray style!) with the side of the knife. I also added a bay leaf and a sprig of thyme.

Thanks again!

]]> By: nee http://smittenkitchen.com/2006/09/the-great-souse/#comment-111525 nee Wed, 14 May 2008 00:05:40 +0000 http://smittenkitchen.com/2006/09/the-great-souse#comment-111525 could i...pour the pickling liquid over the veggies and into a jar, then process the jar in hot water and store the veggies for a few weeks? i'm not an expert pickler but i love the recipe and want to make it in bulk and keep jars on hand or give them away. could i…pour the pickling liquid over the veggies and into a jar, then process the jar in hot water and store the veggies for a few weeks? i’m not an expert pickler but i love the recipe and want to make it in bulk and keep jars on hand or give them away.

]]> By: Dave http://smittenkitchen.com/2006/09/the-great-souse/#comment-108672 Dave Fri, 25 Apr 2008 18:07:25 +0000 http://smittenkitchen.com/2006/09/the-great-souse#comment-108672 I'm slightly late in posting here, but I happened to notice a giardiniera picture on a recent article and had to search to find where you'd made it. Giardiniera is very popular in chicago, as we shove it into many of our foods (hot dogs, and italian beef). I'd love to someday see an italian beef recipe show up on smitten :) I won't hold my breath though. I’m slightly late in posting here, but I happened to notice a giardiniera picture on a recent article and had to search to find where you’d made it.

Giardiniera is very popular in chicago, as we shove it into many of our foods (hot dogs, and italian beef). I’d love to someday see an italian beef recipe show up on smitten :) I won’t hold my breath though.

]]> By: megan http://smittenkitchen.com/2006/09/the-great-souse/#comment-186 megan Fri, 15 Sep 2006 19:20:17 +0000 http://smittenkitchen.com/2006/09/the-great-souse#comment-186 PS- I am sooo happy that you are on a Gourmet magazine kick right now...I accidently let my subscription run out, and was extremely sad. Your site is holding me over- and your pictures are way better and more appealing anyways! PS- I am sooo happy that you are on a Gourmet magazine kick right now…I accidently let my subscription run out, and was extremely sad. Your site is holding me over- and your pictures are way better and more appealing anyways!

]]> By: megan http://smittenkitchen.com/2006/09/the-great-souse/#comment-185 megan Fri, 15 Sep 2006 19:01:40 +0000 http://smittenkitchen.com/2006/09/the-great-souse#comment-185 ann- my mom and my grandma make refridgerator pickles, and they are excellent...and you can eat them right away instead of having to wait for them to reach maximum flavor (which generally results in my forgetting that they are sitting in the pantry until months later). Being an olive-and-or-anything-pickled-under-the-sun obsessive, I actually have an entire shelf in my fridge dedicated to pickled products, which my boyfriend loathes! Hey- what would a bloody mary be if not for the eight different varieties of pickled veggies? Deb- I LOVE the new website, but you definitely have to keep sharing stories of the more personal variety...I'll be so bored at work without the "Tards from 5F"...what am I to do?? (oh yeah...I guess I could be productive!?!) :o) ann- my mom and my grandma make refridgerator pickles, and they are excellent…and you can eat them right away instead of having to wait for them to reach maximum flavor (which generally results in my forgetting that they are sitting in the pantry until months later). Being an olive-and-or-anything-pickled-under-the-sun obsessive, I actually have an entire shelf in my fridge dedicated to pickled products, which my boyfriend loathes! Hey- what would a bloody mary be if not for the eight different varieties of pickled veggies?

Deb- I LOVE the new website, but you definitely have to keep sharing stories of the more personal variety…I’ll be so bored at work without the “Tards from 5F”…what am I to do?? (oh yeah…I guess I could be productive!?!) :o)

]]> By: ann http://smittenkitchen.com/2006/09/the-great-souse/#comment-175 ann Thu, 14 Sep 2006 16:51:52 +0000 http://smittenkitchen.com/2006/09/the-great-souse#comment-175 I have a <i>serious</i> pickle obsession myself, and I've concocted a way to sate my needs without burning my lungs out.... refrigerator pickles. Basically, you can lightly pickle anything by placing them in a really strong brine in the fridge for a few days (or a few hours) you just have to be sure to eat them quickly (within two weeks) to avoid any creepy bacterias from growing in there, which shouldn't be a problem judging from Alex's briney proclivities :-) I have a serious pickle obsession myself, and I’ve concocted a way to sate my needs without burning my lungs out…. refrigerator pickles.
Basically, you can lightly pickle anything by placing them in a really strong brine in the fridge for a few days (or a few hours)
you just have to be sure to eat them quickly (within two weeks) to avoid any creepy bacterias from growing in there, which shouldn’t be a problem judging from Alex’s briney proclivities :-)

]]> By: deb http://smittenkitchen.com/2006/09/the-great-souse/#comment-170 deb Thu, 14 Sep 2006 12:18:38 +0000 http://smittenkitchen.com/2006/09/the-great-souse#comment-170 Molly - Phew, I think they are separate folks as Alex loves olives, just strangely, not in his gariniera. Picky, this one. (Though no match for my mile-long list of idiosyncracies.) I think we need to try those pickled onions next. Tree - Frankly, your guess is almost as good as mine what with Alex's grasp of Russian. I know he understands it, and occasionally utters a perfectly-accened Russian word, but he says he doesn't speak it. My interest in speaking Russian was mostly for the family and friends; when they get together, everyone speaks Russian and well, being self-absorbed as I am, I am certain they must be talking about me - heh. Um, also it would be nice to join the conversation once in a while. Molly – Phew, I think they are separate folks as Alex loves olives, just strangely, not in his gariniera. Picky, this one. (Though no match for my mile-long list of idiosyncracies.) I think we need to try those pickled onions next.

Tree – Frankly, your guess is almost as good as mine what with Alex’s grasp of Russian. I know he understands it, and occasionally utters a perfectly-accened Russian word, but he says he doesn’t speak it. My interest in speaking Russian was mostly for the family and friends; when they get together, everyone speaks Russian and well, being self-absorbed as I am, I am certain they must be talking about me – heh. Um, also it would be nice to join the conversation once in a while.

]]> By: Tree http://smittenkitchen.com/2006/09/the-great-souse/#comment-169 Tree Thu, 14 Sep 2006 04:00:57 +0000 http://smittenkitchen.com/2006/09/the-great-souse#comment-169 Very interesting...I'd never heard of giardiniera. Was Alex not able to translate for you and his grandma--I have always assumed he was bilingual (hence your Russian classes)? I'll bet she'd have some great tips! Very interesting…I’d never heard of giardiniera. Was Alex not able to translate for you and his grandma–I have always assumed he was bilingual (hence your Russian classes)? I’ll bet she’d have some great tips!

]]> By: Molly http://smittenkitchen.com/2006/09/the-great-souse/#comment-165 Molly Wed, 13 Sep 2006 02:55:21 +0000 http://smittenkitchen.com/2006/09/the-great-souse#comment-165 Ah ha! Another pickle-obsessed significant other, I see! Your Alex and my Brandon are clearly two peas in a pod. I wonder - does Alex dislike olives in general, or only in his pickles? If he is generally anti-olive, I think that he and Brandon may well be the same person... Ah ha! Another pickle-obsessed significant other, I see! Your Alex and my Brandon are clearly two peas in a pod. I wonder – does Alex dislike olives in general, or only in his pickles? If he is generally anti-olive, I think that he and Brandon may well be the same person…

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