Homemade Giardiniera

Prep Time: 20 minutes Servings: Yield: 10 cups Source:

Ingredients

1/2 head cauliflower, cut into small florets (2 1/2 - 3 cups, 250g)

1 large yellow onion, diced (3 cups, 370g)

2 red bell peppers, diced (2 1/2 - 3 cups, 350g)

1 green bell pepper, diced (1 cup, 110g)

1 carrot, diced (3/4 cups, 100g)

1 celery stalk, diced (1/2 - 3/4 cups, 80g)

6 large jalapeños, thinly sliced or diced (2 cups, 175g)

1/2 cup (135g) coarse kosher salt*

water

Dressing

4 cloves garlic, minced

3/4 cup (125g) chopped marinated green olives

1 tbsp dried oregano

1 tsp red pepper flakes

1/2 tsp celery seeds

freshly ground black pepper to taste

1 cup apple cider vinegar, white wine vinegar, or white vinegar (more as needed)

1 cup extra virgin olive oil

Directions

In a large mixing bowl combine the diced cauliflower, onion, bell peppers, carrot, celery, jalapeño, and 1/2 cup of coarse kosher salt. Add enough cold water to cover the vegetables, then put a lid over the container and refrigerate for 12-24 hours.

After soaking, drain and rinse the vegetables and set aside in the large mixing bowl.

In a medium mixing bowl mix together all the ingredients for the dressing.

Pour the dressing over the vegetables, toss, and cover the bowl or transfer to clean glass jars. If the vegetables aren't fully submerged, top off with one cup of water then if more liquid is needed top with additional vinegar until the vegetables are covered. Use distilled water, filtered water, or boiled and cooled water for longer storage.

Refrigerate for at least 48 hours before enjoying. The vegetables will get more flavorful the longer it marinates. Homemade giardiniera will last for at least several weeks in the fridge.

Notes

I’ve provided a pretty traditional combination of vegetables, but if you aren’t a fan one of them then don’t include it and add a little extra of something or everything else.

You can mince the vegetables smaller if you prefer, to a more finely chopped cauliflower and diced jalapeño for example. This will change the volume that the vegetables will measure to, so either measure by weight or just use the number of vegetables called for.

Nutrition

Amount Per Serving: CALORIES: 63 TOTAL FAT: 6g TRANS FAT: 0g CHOLESTEROL: 0mg SODIUM: 360mg
CARBOHYDRATES: 2g FIBER: 1g SUGAR: 1g PROTEIN: 0g