The Italian giardiniera, pronounced jar-dih-NAIR-ah, means from the garden and is a classic combination of vegetables. Cauliflower, red bell peppers, carrots, celery and serrano chili peppers are mixed and marinated in a mixture of vinegar, olive oil and seasonings.
Giardiniera, a common term for pickled foods, has graced many antipasti platters, but, if you’d like to use it as a relish, simply dice the vegetables. Can be used in salads, pasta and sandwiches, such as the well-known and family favorite the “Muffuletta.”
- 1 Head cauliflower, broken into small florets (about 5 cups)
- 1 Red bell pepper, sliced
- 2 Carrots, sliced
- 2 Celery stalks, sliced
- 4 Serrano chili peppers, thinly sliced
- 1/2 cup course salt
- 3 large garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 1 cup white vinegar
- 1 cup extra-virgin olive oil (Delicate or Medium)
- In a large bowl, stir together the cauliflower, bell pepper, carrots, celery and chili peppers. Mix in the salt. Add enough cold water to cover the vegetables. Cover with plastic wrap and refrigerate overnight.
- Drain the vegetables, give them a quick rinse and then drain again. With the vegetables still in the colander, use the bowl to add the garlic, dried oregano chili flakes and vinegar. Slowly, whisk in the olive oil. Add the drained vegetables to the mixture and toss to coat. Let rest for 30 minutes on the counter and then refrigerate overnight to let the flavors blend.
- Should be stored in the refrigerator (unless you use a canning process) but tastes best when served at room temperature.