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Clean recipe · signsofgoodfood.com

Giardiniera

Chicago-style! A spicy condiment that goes great on sandwiches.

Original recipe: signsofgoodfood.com

Yield:
1 servings
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Giardiniera

Ingredients

  1. 0.25 c kosher salt
  2. 1 tsp black pepper
  3. 4 cloves garlic, minced
  4. 0.75 c cauliflower, small florets
  5. 4 serrano peppers, thinly sliced
  6. 1 red bell pepper, deseeded and small diced
  7. 2 c tap water
  8. 1 tbsp dried oregano
  9. 0.5 c green olives, chopped (optional)
  10. 0.5 c canola oil
  11. 1 stalk celery, small diced
  12. 0.75 c carrots, peeled and small diced
  13. 0.5 c distilled white vinegar

Instructions

  1. Make the salt brine by stirring the salt into the water until it dissolves.
  2. Add all prepared vegetables to the salt brine, except olives. Cover and refrigerate overnight (12 hours).
  3. The next day, drain and rinse vegetables VERY well. Otherwise your giardineria will be super salty.
  4. Clean a 32-oz lidded glass jar VERY well. To this jar, add the garlic, herbs, spices, vinegar, and oil, then shake well to combine.
  5. Pack the vegetables and olives into the jar, making sure they are completely submerged in the liquid. Add more liquid if needed.
  6. Refrigerate for at least 1 day before using to let the flavor improve over time. Make sure the vegetables continue to remain completely submerged in the liquid, and always use a clean utensil when serving. Enjoy within 2 weeks.