Mychael Bonner | Chefs off the Clock

Giardiniera literally translates to "from the garden," and this is the way Saranello's Chef Partner Mychael Bonner approaches his version of this traditional condiment. Rather than just using hot peppers, Chef starts with roughly chopped vegetables that are in season; including sweet peppers, onions, cauliflower, carrots, celery and Fresno peppers. These are combined and brined with Chef's special mix of vinegar, olive oil and herbs. It becomes a crunchy, pickled salad that can even be eaten as an antipasti. The best ingredients are made from peak season vegetables, including those grown down the road at Wheeling’s own Horcher Farms.

Makes approximately 1 gallon of giardiniera that lasts up to six months.

Ingredients

• 2 1/2 cups carrot (1/2” diced)
• 2 1/2 cups celery (1/2” diced)
• 2 1/2 cups cauliflower florets (1/2” diced)
• 2 1/2 cups red pepper (1/2” diced)
• 2 1/2 cups green pepper (1/2” diced)
• 2 1/2 cups red onion (1/2” diced)
• 1 cup capers, rinsed and drained
• 1 cup Fresno peppers (1/2” diced)
• 2 1/2 tbsp Pimento‐stuffed green olives (1/2” diced)
• 4 cups light olive oil
• 2 1/2 tbsp dried oregano
• 1 quart water
• 1 quart white distilled vinegar
• 2 1/2 tbsp kosher salt

Method

1. Bring the water, vinegar, and salt to a boil. Add all diced fresh vegetables and return to a boil. Turn the heat off and allow to sit for 1 hour.
2. Drain the vegetables, reserving 4 cups of the pickling liquid.
3. Combine the vegetables with the olive oil, capers, pickling liquid, and oregano. Divide into hot sterilized mason jars, and cover with lids.
4. Place jars in a hot water bath, and bring to a boil for 15 additional minutes.
5. Remove jars; allow to cool.
6. Repeat final 2 steps for any jars that don’t seal.