GIARDINIERA (about 2 quarts)

 OLYMPUS DIGITAL CAMERA  Condiments, pickles, giardiniera 3

4 serrano chiles, thinly sliced, seeds removed

2 red sweet bell peppers, cut into ½ inch pieces

2 celery ribs, sliced or julienned

1 or 2 carrots, peeled and sliced or julienned

1 medium head cauliflower cut into small florets

½ cup salt

4 cloves garlic, slivered

3 teaspoons dried oregano

1 teaspoon red pepper flakes

½ teaspoon celery seeds

1 teaspoon crushed black peppercorns

1 cup white vinegar

½ cup olive oil (doesn’t have to be extra-virgin)

½ cup grapeseed or safflower oil

  1. In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water.  Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.
  1. Drain the vegetables and mix thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water  for 10 minutes. 
  1. In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing.  Pour half of the dressing into the other jar.
  1. Pack the vegetables into the jar. If the vegetables aren’t completely coated, make and add more dressing.  Screw the lids onto the jars and refrigerate.  Allow the mixture to mellow for a couple of days before serving.


adapted from The New York Times, February 1, 2012



GIARDINIERA REDUX:  Chicago-style Italian beef sandwiches



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