Giardinera
Serves 815 mins prep30 mins cook
A method to prepare Giardinera by pickling a mixture of sliced vegetables in a flavorful brine. After roughly chopping Serrano peppers, cauliflower, carrots, and celery, a saltwater brine is created. This is mixed with vinegar and spices, then poured over the vegetables. After a waiting period of 3 days, it can be stored with olive oil to preserve flavor.
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Instructions
1: Roughly chop Serrano peppers, cauliflower, carrots, and celery. 2: Place chopped vegetables in a bowl and onto a scale. 3: Pour enough water to cover the top and measure the weight in grams. 4: Multiply the weight by 0.08 to get your salt amount. 5: Add the salt to the water and mix well. 6: Weigh down the vegetables overnight. 7: The next day, empty the liquid into another bowl on a scale. 8: Divide that number by 2; this will be used for your pickling liquid. 9: In a saucepan on a scale, add half the weight of your brine in water and the other half in white distilled vinegar. 10: Heat this mixture and add in oregano, celery seed, mustard seed, fennel seed, peppercorn, red pepper, and crushed whole garlic. 11: Mix and bring to a heat, then stack all the drained veg into a jar. 12: Pour the hot brine over the stacked vegetables. 13: Let it cool down then refrigerate for 3 days to mingle flavors. 14: After 3 days, drain the brine and cut up some green olives. 15: For a relish-style giardinera, roughly chop everything. 16: Finally, add a neutral oil to preserve the mixture.View original recipe