Sunday, June 30, 2013

Giardiniera (Spicy Pickled Vegetables)

Traditional versions of Giardiniera use oil in their pickling process. However, I just wanted the spicy and pickled flavor to shine through without the greasiness of oil.  And it is a several-day process since you have to brine the veggies for 24 hours before starting the pickling process. It pickles in a day or two, but the longer it sits the better it gets!  This is great by itself of on sandwiches or antipasto platters.

1 head cauliflower, cut into florets
4 carrots, sliced
4-8 serrano peppers, sliced
2 stalks celery, sliced
4 cloves garlic, minced
1 red onion, sliced
One 8-ounce jar pepperoncini peppers, drained
1/4 C salt
1 T oregano
1/2 teaspoon pepper
Red pepper flakes, to taste
1 T dill seed
1 T mustard seed
1 C red wine vinegar
2 C white vinegar
1 C water

To brine the veggies, dissolve the salt in a large bowl of warm water. When it is dissolved, add the veggies in.  Cover it and put it in the fridge overnight.  After 24 hours, drain and rinse the veggies.

Mix the spices, seasonings, vinegar and water together in a bowl.  Add in the veggies.  Cover and let it sit in the fridge until you are ready to eat it.

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