Pepper Giardiniera
Source: Naomi Webb, Foodwise Staff
This is a pepper-forward version of a classic Italian giardiniera. These crunchy pickled vegetables are perfect on a charcuterie board or as a topping on an Italian-style sandwich. Keep in the fridge for 4 to 6 weeks, that is, if it doesn’t get eaten first!
Makes 3 pints
INGREDIENTS
Brine
2 cups white wine vinegar
1 cup water
1 tablespoon sea salt or kosher salt
1 tablespoon sugar
½ teaspoon whole black peppercorns
½ teaspoon red pepper flakes
¼ teaspoon each: coriander seeds, whole cloves, juniper berries, and fennel seeds
Giardiniera
10-15 small sweet peppers, cored, seeded, and sliced into thick slices
2 jalapeños or serrano peppers, sliced
½ medium head cauliflower, cut into bite-sized florets
2 medium carrots, peeled and sliced crosswise into ½-inch pieces
3 celery stalks, sliced crosswise into ½-inch pieces
2 garlic cloves, thinly sliced
3 bay leaves
3 tablespoons extra virgin olive oil
INSTRUCTIONS
- Prepare the brine: Place all brine ingredients in a pot and bring to a boil, stirring to dissolve the salt and sugar. Set aside and cool completely
- Mix peppers, chili peppers, cauliflower, carrots, and celery in a large bowl to combine.
- Pack vegetables loosely in 3 pint-sized jars. Add one bay leaf to each jar and evenly distribute garlic slices. Fill jars with brine, including the whole spices, leaving ½ inch at the top. Add one tablespoon of good quality olive oil to the top of every jar.
- Seal the jars and shake a few times to distribute the seasonings. Place in the refrigerator and let flavors develop for at least 24 hours before serving. Keep refrigerated and use within 4-6 weeks.
