Author Notes
This recipe is for the Italian version of Giardiniera, or Italian pickled vegetables...pronounced {jar din nair ah}...and is more of an antipasto vs. the Chicago version which is more of a relish/condiment.
The recipe can be followed loosely...you can get creative with the veggies you use. Some great additions, which I didn't have on hand when I made this, would be eggplant, pearl onions, celery, or fennel.
Enjoy these tangy, salty bits of vegetables on salads, or sandwiches...or simply to snack on as is. —the parsley thief
Ingredients
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1
head of cauliflower, cut into small florets
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1
red bell pepper, large diced
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1
yellow bell pepper, large diced
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1
bunch carrots, cut into rounds, or strips
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1
medium jicama, medium diced
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6
cloves of garlic
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red pepper flakes, to taste
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several sprigs of fresh dill
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10
whole peppercorns
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2 cups
white vinegar
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2 cups
water
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4 tablespoons
kosher salt
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olive oil
Directions
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Prepare all the vegetables & place them in a mixing bowl. Toss to combine.
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Make sure your glass jars are thoroughly clean, either by boiling them in water, or washing them well with very hot water. Into the bottom of each jar, add a few cloves of garlic, some of the peppercorns, a few dashes of red pepper flakes & a few sprigs of fresh dill. How much depends on what size jar you are using. Larger jars should get more, smaller jars should get less.
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Fill each jar with the raw vegetables, nearly to the top. Press down gently, as you fill them, to fit in as much as you can.
In a glass measuring cup, combine the vinegar, water & salt. Whisk until the salt is dissolved. Pour the liquid evenly between each jar, until filled within a 1/2" of the lid. Depending on what jars you are using, it may be necessary to make some more brine. Pour a 1/2" layer of olive oil into each jar & seal tightly.
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Let the jars sit in a cool, dry place for at least 2 weeks. Once opened, they can be enjoyed for months in the refrigerator.
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