Okay, this is the LAST October Can Jam post. Promise.
Until I buy 2 more pounds of peppers at next weekend’s farmers market.
Kidding! (Sort of.)
In Denver and Boulder, we have this ridiculously delicious sandwich shop called Snarf’s. I know, it’s possibly the most oddly-named sandwich shop ever. I’m not entirely sure why it’s named Snarf’s actually. I assume it’s a word-play on “scarfing” the food? Whatever, because the important thing here is, THEIR SANDWICHES ARE FREAKING TASTY.
I mean, I could wax poetic about the high-quality meats they use, or the toasty bread that acts as the canvas for the sandwich equivalent of the Mona Lisa. But the giardiniera, OH THE GIARDINIERA, I would watch a marathon of Sandra Lee episodes for a jar of their giardiniera. (And you know how much I abhore Sandra Lee.)
Oh, and just in case you’re totally lost here, giardiniera is the Italian word for pickled hot peppers and vegetables. Giardiniera recipes differ depending on preferences, region, etc., but the one from Snarf’s is particularly delectable. B and I both get giardiniera on our sandwiches at Snarf’s (his Italian, my turkey and avocado). Granted, we both end up fanning our open mouths with napkins and gulping water like it’s our job, but it’s just one of those things that you can’t.stop.eating, because it’s so damn delicious.
So, I Googled and found a recipe for giardiniera over at Married…with Dinner. I compared her list of vegetables with the vegetables listed on the Snarf’s jar, and adjusted accordingly. Snarf’s recipe is very heavy on the hot peppers, so I used about a pound of peppers, in addition to calling for 2 bell peppers. But as I’ve said with the sriracha sauce recipe, you can adjust this recipe to your heat tolerance by changing the amount of hot peppers vs. sweet bell peppers that you use. I used about 8 ounces of hot peppers and 8 ounces of bell peppers to make up the pound of peppers called for. (That is in addition to the 2 bells that is standard in the recipe.)
Serve this on sandwiches, as a side to a meat and cheese plate, or straight out of the jar, depending on your level of hardcore-ness.
Giardiniera a la Snarf’s
1/2 pound carrots, peeled and sliced into 1/8 inch rounds
1/2 pound celery, sliced into 1/4 inch rounds
2 red bell peppers, coursely chopped
1/2 pound cauliflower florets (about a half head), about 3/4 inch large
1/2 pound green pitted olives, coarsely chopped
1 pound mixed chile peppers of your choice, chopped
1 cup pickling salt
2 cups distilled white vinegar
2 tablespoons pickling spice
1 1/2 cups sugar
In a very large bowl, dissolve the pickling salt in 4 quarts cold water. Add the vegetables to the brine, and refrigerate for 12 to 18 hours. Drain the vegetables, rinse in cold water, and drain again.
Bring vinegar, pickling spice, and sugar to boil over high heat. Add vegetables to vinegar mixture and cook for about 10 minutes, or until beginning to soften. Ladle into hot jars. Pack vegetables into hot jars, leaving 1/2 inch headspace. Ladle hot pickling vinegar to cover vegetables, maintaining 1/2 inch headspace. Remove air bubbles and wipe rims. Apply lids and rings. Process for 5 minutes at a rolling boil, shut off burner and leave jars in canner for an additional 5 minutes before removing jars. Check for seals after 24 hours. x
Apache Beat / Another Day