My husband and I LOVE this! We put this on everything: pizza, sandwiches, subs, steaks, cold pasta salad. I always wind up eating a couple vegetables before it's ready. It's delicious and you can add/delete the veggies as per your preference.
- 2 cups water
- 3 Tbsp Kosher salt
- 1 cup small- diced carrots
- 1 cup tiny cauliflower florets
- 4 to 10 serrano peppers, sliced (depending on heat level desired)
- 1 stalk celery, diced small
- 1 red bell pepper, diced small
- 2 cups canola oil
- 2 cloves garlic, chopped
- 1/4 cup white vinegar
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
- Day 2, drain and rinse the vegetables. In a measuring cup, mix together the oil with the oregano, garlic and pepper. In a clean bowl, add the vegetables and vinegar, then oil mixture to combine.
- Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
- If you use olive oil instead of canola oil, the oil will solidify in the refrigerator.
- Just make sure to wear gloves when slicing and rinsing peppers.
- When I soaked vegetables in salt water about 12 hours, the vegetables did not contain enough salty taste, but when I soaked them in salt water about 24 hours, they contained strong salty taste. If it is too salty, they can be rinsed well with water or soaked for a short time to remove the salt.
adopted from Recipe courtesy Jeff Mauro