Giardiniera (Italian Pickled Vegetables)

This recipe makes a vibrant and flavorful mix of pickled vegetables, perfect as an antipasto, a side dish, or for adding a zesty touch to sandwiches and salads.

Ingredients:

• 1 cauliflower, cut into small florets

• 1 head of celery, sliced

• 1 large carrot, sliced

• 1 red onion, sliced

• 1 green bell pepper, seeded and chopped

• 1 red bell pepper, seeded and chopped

• 1 cup pitted green olives

• 1 cup pitted black olives

• 1/2 cup pepperoncini peppers (optional)

• 3 cups white wine vinegar

• 1 cup water

• 1/4 cup salt (kosher or sea salt)

• 2 tablespoons sugar

• 1 tablespoon dried oregano

• 1 tablespoon dried basil

• 1 teaspoon celery seed

• 1 teaspoon red pepper flakes (optional, for heat)

• 4 cloves garlic, minced

• Olive oil (for covering)

Method:

1. Prepare Vegetables: Wash all vegetables thoroughly. Cut the cauliflower into small florets, slice the celery and carrot, slice the red onion, and chop the bell peppers.

2. Blanch Vegetables (Optional): Blanching helps the vegetables retain their crispness. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 2-3 minutes until slightly tender. Remove with a slotted spoon and immediately plunge into a bowl of ice water to stop the cooking. Repeat with the carrots, then the celery, for 1-2 minutes each. Drain all blanched vegetables and set aside. (This step can be skipped if you prefer a softer pickle.)

3. Make the Brine: In the large pot or saucepan, combine the white wine vinegar, water, salt, sugar, oregano, basil, celery seed, red pepper flakes (if using), and minced garlic. Bring to a simmer, stirring until the salt and sugar are dissolved.

4. Combine Vegetables: In the large bowl, combine all the vegetables, including the blanched ones (if used), the olives, and the pepperoncini peppers (if using).

5. Pour Brine Over Vegetables: Pour the hot brine over the vegetables, ensuring they are all submerged. Let the vegetables sit in the brine for at least 1 hour, or up to 24 hours, to allow the flavors to meld.

6. Pack Jars: Using a slotted spoon, pack the vegetables tightly into the sterilized jars, leaving about 1 inch of headspace.

7. Pour Brine Over Vegetables: Pour the brine over the vegetables in the jars, ensuring they are completely covered.

8. Cover with Olive Oil: Pour a layer of olive oil over the top of the brine in each jar, about 1/2 inch thick. This helps to seal the jars and prevent spoilage.

9. Seal and Store: Seal the jars tightly with the lids. Store the giardiniera in the refrigerator for at least 24 hours before serving to allow the flavors to develop further. It will keep in the refrigerator for up to 1 month.

Equipment:

• Large pot or saucepan

• Large bowl

• Sterilized jars with lids

  Tips and Variations:

• Vegetable Variations: Feel free to use other vegetables such as pearl onions, green beans, or mushrooms.

• Spice Level: Adjust the amount of red pepper flakes to control the heat level.

• Vinegar: You can use a combination of white wine vinegar and apple cider vinegar for a different flavor profile.

• Herbs and Spices: Experiment with other herbs and spices like bay leaves, mustard seeds, or coriander seeds.

• Crispness: For very crisp vegetables, skip the blanching step.

Enjoy your homemade giardiniera!