Italian giardiniera is also called "sotto aceti", which means "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads. Milder varieties of giardiniera are used for the olive salad in the Muffuletta sandwich. Try on you next sub-type sandwich for a change of pace. Recipe by Donald Link. Note: 2 tablespoons sugar makes for a slightly sweet bite. If you like less sweet and more sour, cut to 1 tablespoon.
- 1 1⁄2 cups cauliflower florets
- 1 small carrot, chopped into 1/8-inch pieces
- 1⁄2 small onion, chopped into 1/8-inch pieces
- 2 garlic cloves, smashed
- 2 celery ribs, chopped into 1/2-inch pieces
- 1⁄2 cup pimento-stuffed green olives, roughly chopped
- 1⁄4 cup pepperoncini pepper
- 1 cup white vinegar
- 1⁄4 cup olive oil
- 2 tablespoons salt
- 2 tablespoons sugar (I prefer 1 tablespoon)
- 1⁄8 teaspoon red pepper flakes (can sub 1 fresh chopped hot pepper)
- 1⁄8 teaspoon oregano
- 1 bay leaf
- 5 teaspoons black peppercorns
- Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
- Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.