Prep 20 mins
Cook 48 hrs
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.
- 354.88 ml cauliflower florets
- 1 small carrot, chopped into 1/8-inch pieces
- 1 small onion, chopped into 1/8-inch pieces
- 2 garlic cloves, smashed
- 2 celery ribs, chopped into 1/2-inch pieces
- 118.29 ml pimento-stuffed green olives, roughly chopped
- 59.14 ml pepperoncini pepper
- 236.59 ml white vinegar
- 59.14 ml olive oil
- 29.58 ml salt
- 29.58 ml sugar (I prefer 1 tablespoon)
- 0.59 ml red pepper flakes (can sub 1 fresh chopped hot pepper)
- 0.59 ml oregano
- 1 bay leaf
- 24.64 ml 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.
I liked that the veggies were cut small. Very nice right out of the jar and will definately use in a sub. I halved the recipe to make a pint. Love the little kick when I bite into a peppercorn. Thanks Gail! Made for Everyday is a Holiday tag.
Excellent recipe for giardiniera! I did not chop as small, just sliced veggies, we like nibbling at them as antipasto.