Can you believe the beautiful colors in this dish? This is pickled goodness in all its glory. If I can be honest with you, crunchy vegetables in a spicy vinaigrette make my world go round. It’s all I can do to not rush to the fridge right now and grab a quick bi…
…ahem. Now that I’m back, One of my favorite foodie memories of being a young girl growing up was sitting around the kitchen counter with my parents, gathered around a jar of giardiniera on football Sundays. My personal favorite bites were always the krinkle-cut carrots- a crisp bite with a slightly spicy aftertaste- the kind that lingers in your mouth for a little while, begging you to keep eating.
Giardiniera is often used as a condiment on Italian beef sandwiches, especially in Chicago. However, I love it just on it’s own as a snack!
The best thing about this dish is that you really just have to let time do the work. The worst thing about this dish is that you have to wait about 3 days before you can actually enjoy it- but I guarantee, it’s worth it!
Makes about 3 cups Giardiniera
- 1 cubanelle pepper, diced (can use a few jalapenos in place of or in addition to cubanelles, too)
- 1 red bell pepper, diced
- 2 celery ribs, diced
- 1 carrot, diced
- 1/2 head cauliflower, cut into small florets
- 1/2 cup salt
- 3 cloves garlic, minced
- 1/2 cup chopped stuffed green olives
- 2 1/2 tsp. dried oregano
- 1/2 to 1 tsp. red pepper flakes
- Freshly ground black pepper
- 1/2 cup white wine vinegar
- 1/2 cup extra-virgin olive oil
1) Combine the peppers, celery, carrot, and cauliflower florets in a large bowl; stir in the salt. Add cold water to cover vegetables; cover bowl. Refrigerate 12 hours. Drain salt water; rinse vegetables. Set aside in the bowl.
2) Combine the garlic, olives, oregano, red pepper flakes, and black pepper to taste in a medium bowl. Whisk in the vinegar, then the olive oil. Pour over the vegetable mixture; toss lightly. Cover; refrigerate at least 48 hours before using. The giardiniera will keep in the refrigerator for several weeks.