📝 About This Recipe
A vibrant, crunchy medley of garden vegetables bathed in a tangy, spicy oil-and-vinegar brine that brings a burst of brightness to any meal. This Italian-American staple is the soul of a great sandwich, offering a punchy acidity and a creeping heat that cuts through rich meats and cheeses with ease. Traditionally crafted to preserve the summer harvest, our version captures the perfect balance of crisp textures and aromatic herbs for an addictive condiment you'll want on everything.
🥗 Ingredients
The Vegetable Medley
- 1 medium head Cauliflower (cut into very small, bite-sized florets)
- 2 large Carrots (peeled and diced into 1/4-inch rounds or half-moons)
- 3 stalks Celery (diced into 1/4-inch pieces)
- 1 Red Bell Pepper (seeded and finely diced)
- 4-6 Serrano Peppers (thinly sliced into rings; keep seeds for extra heat)
- 1/2 cup Pitted Green Olives (coarsely chopped)
The Brine and Marinade
- 1/4 cup Kosher Salt (for the initial drawing out of moisture)
- 4 cloves Garlic (minced)
- 1 tablespoon Dried Oregano
- 1 teaspoon Red Pepper Flakes (adjust to taste)
- 1/2 teaspoon Celery Seed
- 1 teaspoon Black Peppercorns (whole)
- 1 cup White Wine Vinegar (high quality)
- 1/2 cup Canola Oil (or a neutral vegetable oil)
- 1/2 cup Extra Virgin Olive Oil
👨🍳 Instructions
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1
In a large glass or stainless steel bowl, combine the cauliflower florets, diced carrots, celery, red bell pepper, and sliced serrano peppers.
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2
Dissolve the 1/4 cup of kosher salt into 4 cups of cold water to create a brine. Pour this over the vegetables, ensuring they are completely submerged. If necessary, place a small plate on top to keep them down.
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3
Cover the bowl with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours. This step is crucial as it draws out excess moisture, ensuring the vegetables stay crunchy in the oil.
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4
After the brining period, drain the vegetables in a colander and rinse them very thoroughly under cold running water to remove the excess salt. Pat them dry with paper towels.
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5
In a medium mixing bowl, whisk together the minced garlic, dried oregano, red pepper flakes, celery seed, and black peppercorns.
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6
Slowly whisk the white wine vinegar into the spice mixture, then gradually stream in the canola oil and extra virgin olive oil until well combined.
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7
Place the rinsed vegetables and the chopped green olives back into a clean large bowl. Pour the oil and vinegar marinade over the top and toss well to coat every piece.
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8
Pack the mixture into sterilized wide-mouth quart jars, leaving about 1/2 inch of headspace at the top.
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9
Ensure the vegetables are completely covered by the liquid. If the liquid doesn't cover them, top off with a 50/50 mix of oil and vinegar.
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10
Wipe the rims of the jars clean and screw on the lids tightly. Shake the jars gently to distribute the spices.
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11
Refrigerate the jars for at least 48 hours before eating. This 'curing' time allows the flavors to meld and the heat from the peppers to permeate the oil.
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12
Before serving, give the jar a good shake, as the oil and vinegar may separate slightly while sitting.
💡 Chef's Tips
For the best texture, ensure your vegetables are chopped into uniform, small pieces so you get a bit of everything in one spoonful. Don't skip the 12-hour salt soak; it's the secret to keeping the vegetables crisp rather than soggy once they hit the vinegar. If you prefer a milder giardiniera, remove the seeds and ribs from the serrano peppers before slicing. Always use a clean spoon when scooping from the jar to prevent contamination and extend its shelf life. This recipe uses a blend of canola and olive oil because pure olive oil can solidify and become cloudy in the refrigerator.
🍽️ Serving Suggestions
The ultimate topping for a Chicago-style Italian Beef sandwich or a classic Meatball Sub. Stir a few spoonfuls into a cold pasta salad with rotini, cubes of provolone, and salami. Finely chop the giardiniera and mix it into a muffuletta-style olive salad for an incredible spread. Serve alongside a charcuterie board to provide a sharp, acidic contrast to fatty prosciutto and buttery cheeses. Use the leftover flavorful oil from the jar as a base for a spicy vinaigrette or to sauté vegetables.