Giardiniera
Shared with me by: Cami G (friend)
Serve on a charcuterie board, on crackers or on top of baguette slices
(toasted, warmed or at room temperature)
Also, great on Italian beef sandwiches, on brats, on hot dogs or in omelets.
Ingredients
- 1 small head cauliflower (5 cups), broken into small florets
- 2 celery ribs, chopped
- 1 medium carrot, chopped
- 1 jalapeno, chopped (see Hot Version below)
- 1/2 c. salt
- 1 c. white vinegar
- 3 garlic cloves, minced
- 2 t. oregano
- 1 t. crushed red-pepper flakes
- 1 c. canola oil
- 10 oz. jar pimiento-stuffed olives, drained
Hot Version (add)
- 4 jalapeno peppers, sliced
- 4 serrano peppers, sliced
Instructions
In a large bowl, toss cauliflower, celery, carrot and jalapeno (or jalapeno and serrano peppers for hot version) with salt. Add cold water to cover. Refrigerate, covered, overnight.
Drain vegetables; rinse with cold water and drain again.
In a bowl, whisk vinegar, garlic, oregano and crushed red-pepper flakes. Gradually whisk in oil until blended.
Add olives and vegetables; toss to coat. Cover and refrigerate overnight.
Transfer mixture to covered jars. Refrigerate for up to 3 weeks.
NOTE: Makes 8 cups