Giardiniera
A tangy Italian-American pickled vegetable relish of cauliflower, peppers, celery, and olives brined in vinegar and oil. Plan ahead: vegetables must brine for at least 24 hours.
Ingredients
- 2 cups cauliflower florets, cut small
- 4 stalks celery stalks, sliced thin
- 1 pepper red or green bell pepper, diced
- 1/2 cup jarred sport peppers (or pepperoncini), sliced
- 1/2 cup pimento-stuffed green olives, sliced
- 1 cup carrot, diced small
- 1 cup distilled white vinegar
- 1/2 cup extra-virgin olive oil
- 2 tsp kosher salt
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 4 cloves garlic cloves, thinly sliced
Instructions
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1
Combine 2 cups cut small cauliflower florets, 4 stalks sliced thin celery stalks, 1 pepper diced red or green bell pepper, 1/2 cup sliced jarred sport peppers (or pepperoncini), 1/2 cup sliced pimento-stuffed green olives, 1 cup diced small carrot, and 4 cloves thinly sliced garlic cloves in a large bowl.
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2
In a separate bowl, whisk together 1 cup distilled white vinegar, 1/2 cup extra-virgin olive oil, 2 tsp kosher salt, 1 tsp dried oregano, and 1/2 tsp crushed red pepper flakes until well combined.
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3
Pour the brine over the vegetables and toss well to coat every piece.
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4
Pack the mixture tightly into a clean glass jar or airtight container. Make sure the liquid covers the vegetables; add a splash more vinegar if needed.
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5
Seal and refrigerate for at least 24 hours before serving. The giardiniera keeps for up to 3 weeks refrigerated.