Giardiniera Recipe
Total Time
1 week and 2 days
Prep Time
5 days and 30 minutes
Cook Time
4 days
Rating
0 out of 5 stars
(0)
Ingredients
1 serving
- 1 cup red bell pepper, chopped in chunks
- 1 cup carrots, cut in chunks
- 1 rib celery, cut in one inch chunks
- 1 cup fennel bulb, chopped (or use more celery ) 4 ounces
- 2-6 chili peppers, serrano peppers, jalapenos, any spicy pepper will work!
- 1 cup cauliflower, florets 9 ounces
- 4 cloves garlic, thinly sliced or slivered
- 1/2 cup (5 ounces) salt kosher mineral salt
- filtered water
- 1 cup white wine vinegar, preferred but can use white vinegar- may need to adjust the brine with more water
- 1/2 cup filtered water
- 1/2 cup olive oil
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1/2 teaspoon celery seeds
- 1/2 teaspoon fennel seeds, crushed
- 2 bay leaves
- 1/2 teaspoon black peppercorns, whole or coarsely ground
- 1 teaspoon sugar
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Preparation
Step 1
Chop veggies into bite-sized pieces. Alternatively, you can cut them into larger chunks or dice them into uniform small pieces to use as a relish.
Step 2
Mix veggies with salt and cover with filtered water. Place a small plate inside the bowl to keep the vegetables submerged. Cover and let sit 24- 48 hours at room temperature. Salting removes water from the veggies, making the vegetables crisp.
Step 3
Rinse vegetables thoroughly in a colander with cool water. Drain and transfer to a bowl.
Step 4
Add vinegar, water, olive oil, oregano, and all the spices: red pepper flakes, celery seeds, fennel seeds, bay leaves, peppercorns and sugar. Combine the mixture together and transfer to a jar that seals tight. Pack the veggies in so they are tucked under the brine.
Step 5
If you need more liquid to cover the veggies add equal parts vinegar and water to top off. Refrigerate for at least 3 days before eating for the best flavor!
Step 6
Save recipe for the next time?
