Giardiniera is a bright and briny Italian antipasto typically made from raw vegetables that are first brined in salt, then submereged in a vinegar-based marinade.
Ingredients:
- 1 small head of cauliflower cut into bite size pieces
- 1 red bell pepper chopped with seeds and ribs removed
- 1 large carrot sliced on a bias into 1/2" pieces
- 2 cups of green beans (trimmed and cut into 2–3 inch pieces; blanch briefly if preferred)
- 10 garlic cloves smashed and peeled
- 3 tbsp kosher salt
- 2 cups of vegetable oil
- 2 cups of white vinegar
- 2 tsp black peppercorns lightly crushed
- 1 tsp crushed red pepper flakes (bump this to 1 1/2 tsp for more heat)
- 1 tsp fennel seeds lightly crushed
- 1/2 tsp dried basil and or oregano
Instructions:
- In a large bowl, combine the cauliflower, peppers, carrots, green beans and salt. Fill with water until the veggies are fully submerged. Cover with plastic wrap and refrigerate for at least 12 hours, up to 24.
- After brining, drain through a fine mesh sieve. Return the vegetables to a dry bowl and divide between two 1-liter containers.
- In a separate bowl, whisk together the oil, vinegar, and spices. Pour the mixture over the vegetables, making sure they are fully covered. Refrigerate for at least 12 hours before eating to allow the flavours to develop.
- Giardiniera will keep for up to 2 weeks when stored in an airtight container in the refrigerator.
Tip: Giardiniera is delicious in sandwiches like muffuletta or roast beef--or, if you're wild like us, you'll eat it straight from the container!
