Giardiniera (pickled vegetables)
Giardiniera (pickled vegetables)
Author: The Blue Jean Chef, Meredith Laurence
Serves: 2 (32-ounce) jars
If you have a mandolin with a crinkle cut blade, this can be a really pretty little snack or condiment.
Ingredients
- 4 serrano peppers, sliced
- 4 large carrots, crinkle cut
- 8 radishes, crinkle cut
- 1 English cucumber, crinkle cut
- 1 red pepper, large dice
- ½ yellow onion, large dice
- ½ head cauliflower, broken into florets
- ½ cup salt
- 1½ cups white vinegar
- 3 tablespoons sugar
- 2 teaspoons oregano
- 1 teaspoon dried thyme
- ½ teaspoon celery seeds
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1½ cups olive oil (or canola oil)
Instructions
- Combine all the vegetables in a large bowl. Toss with the salt and then cover with water. Cover and refrigerate the vegetables for 12 hours.
- Drain the vegetables and rinse them several times with cold water to wash off the salt. Let them sit in a colander while you make the brine.
- Combine the vinegar, sugar, oregano, thyme, celery seeds and peppercorns in a large bowl, whisking to dissolve the sugar. Add the olive oil and whisk to emulsify. Add the vegetables to the brine and toss to evenly coat all the vegetables. Place a bay leaf in each jar and then pack the jars with the vegetables. Pour the remaining brine into the jars to cover the vegetables. Screw the lids on the jars and refrigerate for 24 to 48 hours before serving. Store the picked vegetables in the refrigerator and consume within 3 to 4 weeks.
