Go to the Recipe: Hot Giardiniera
Just made a batch of this and have gone for the pickled version. Is the 2 weeks storage in the fridge still applicable for this version? I had assumed that the high salt levels, low ph and trace amounts of nitrates from the celery salt would mean it would be safe to store for longer.
My own fault for missing that part of the recipe before deciding to make a double batch...
I have had some in the fridge here for a month and the quality seems good! Color is fading a touch but i think you are good to hold it for a bit longer than the 2 weeks.
Thanks. That's good to hear
Confused about the red bell pepper. The companion sweet giardiniera recipe says that 1 large red bell pepper is 200g, but this recipe calls for 40g and characterises that as "1 pepper." That factor of 5 difference makes we wonder if the 40g quantity is correct. I split the difference.
Finished the last of my first batch approx 1 month later. Still tasted great (and 2nd batch now on the way).
I wonder if it's worth adding calcium chloride for batches that are expected to last longer than a month?
