Spicy Giardiniera
Spicy Giardiniera
Makes 3 cups
I love to use giardiniera, or Italian pickled vegetables, for an antipasto tray. But, what can’t you use it for? It’s is so versatile, it can go with salads, meats, pasta, pizza and sandwiches. Also, I like my giardiniera spicy and vinegary. If that's not to your liking, adjust with a little more olive oil.
1/2 head cauliflower, broken into small florets
1 large carrot, cut into 2-inch spears
1/2 yellow onion, quartered, then cut into small triangles
2 mini peppers, cut into 1/2-inch spears
1/2 cup large green olives, pitted and halved
1 Tbsp salt
1/2 cup white wine vinegar
1/2 cup rice vinegar
4 garlic cloves, halved
1 tsp crushed red pepper flakes
1/2 tsp each ground black pepper, dried rosemary and lemon pepper
1/4 cup olive oil
1/2 tsp sesame oil
1. Place cauliflower, carrots, onion, peppers, and olives in a large non-reactive bowl (like glass or plastic). Sprinkle with salt and stir to coat. Cover with cold water and stir. Place in refrigerator for 2 hours. Rinse under cold water and drain two times.
2. Meanwhile, prepare pickling liquid. In a medium-size bowl, whisk together vinegars, garlic, red pepper flakes, black pepper, rosemary and lemon pepper. Add oils and whisk until well blended. Let sit at room temperature to meld flavors until the veggies have finished brining.
3. Spoon vegetables into a 24 oz. glass jar with a tight-fitting lid. Fill jar with the pickling liquid and shake gently to coat. Refrigerate for 2 hours. Giardiniera will keep in the fridge for up to 2 weeks.