Giardiniera

Giardiniera which literally means “from the garden” is a economical way to use up leftover vegetables or that bag of carrots that has been lurking in the back of the fridge.

Sometimes referred to as sottaceti (under vinegar), this is a classic Italian antipasto of pickled veggies in olive oil and vinegar. However, once the idea landed in the U.S., a hot and spicy version found a permanent home on Italian meat sandwiches in Chicago and on muffuletta sandwiches in New Orleans.

I give you this simple and easy version. The pickled vegetables in a peppery brine add a wonderful piquancy to many dishes. I love this recipe that I adapted from Cook’s Illustrated because it is so simple. Other vegetables can be used such as fennel, onions, bell peppers or hot peppers. Clean out the fridge and create a masterpiece!

I like to use seasoned rice vinegar because it creates a rich flavor. For a twist, substitute white wine vinegar. Enjoy!

To spice up your antipasto platter, include these alongside your giardiniera: Olive and Tomato Antipasto, Peperonata or Marinated squash.

Time: Hands-on 30 mins: Time-to-age 3 hrs.
Difficulty: easy
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Pickled veggies perfect for a plethora of dishes.

Ingredients

1 head cauliflower, cut into florets
2 carrots, cut in 1/4 slices
2 stalks celery, cut in 1/4 in slices
4 cloves garlic, sliced
1/2 tsp. red pepper flakes
1/2 tsp. mustard seeds
3 cups seasoned rice vinegar
1/2 tsp black peppercorns
1/2 cup water
Two 1-quart jars with secure lids

Directions

Mix cut cauliflower, carrots, celery and garlic in a large bowl and mix well. Fill quart jars with vegetables, using the end of a wooden spoon to pack them down.
To make the brine, put vinegar, red pepper flakes, mustard seeds, peppercorns and water in a large pot and bring to a boil. Remove from heat.