GIARDINIERA “ITALIAN PICKLED VEGETABLES

Giorgio Celmo

I made this at my restaurant and served on the side, for Chicago style roast beef sandwiches. Recipe located on this site

Brim

8 jalapeños sliced thickly

2 each, diced: red and yellow bell peppers, carrot, yellow onion, celery rib

1/4 head cauliflower, roughly chopped

1/2 c salt

marinade

6 cloves garlic, minced

1/2 c pimento-stuffed green olives, chopped

1 tbsp dried oregano

1/2 to 1 tsp red pepper flakes

2 tsp celery seeds

2 tsp mustard seeds

freshly ground black pepper

1.5 c white vinegar

2.5 c vegetable oil

combine the jalapeños, bell peppers, celery, carrot, onion and cauliflower in the biggest

bowl you've got; stir in the salt. add cold water to cover vegetables; cover bowl.

refrigerate 12 hours.

 Drain salt water; rinse vegetables. set aside in the bowl.

 Combine the garlic, olives, oregano, red pepper flakes, celery seeds, mustard seeds

and black pepper to taste in a medium bowl.

Pour the vinegar into the seasoning bowl and whisk. slowly drizzle in the oil and whisk

until completely emulsified.

 Pour over your vegetable mixture; toss lightly. divide up into glass jars.

topping off:
if there's not enough marinade, add a 3:5 mix of vinegar and oil to top off container.

Refrigerate at least 48 hours before using. the giardiniera will keep in the

refrigerator for at least 2-3 weeks, if they last that long. the longer that you let it pickle for, the more intense the flavor.