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Vegetables in Vinegar – Giardiniera

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Vegetables in Vinegar – Giardiniera

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Ingredients

The Pickling Liquid

  • 12 cups water

  • 4 cups distilled white vinegar

  • Tablespoon of salt

  • Bay leaves

The Vegetables

  • 1 cauliflower (over 2 lb), head separated into bite-sized florets and washed

  • Celery ribs, washed well and cut into 1-inch pieces

  • 1 red bell pepper, sliced into ½-inch pieces

  • 1 yellow bell pepper, sliced into ½-inch pieces

  • 5 carrots, peeled and cut into ¼-inch slices to make 3 cups

  • 8 oz pearl onions peeled (or use an 8 oz jar of large cocktail onions)

  • 1 box frozen artichokes heart, defrosted and cut in half or into quarters

  • You can add any other vegetable, like mushrooms, eggplants, etc

Also secure and prepare

  • 4 oz jar of Tuscan sweet peperoncini, drained of their brine (imported from Italy)

  • 8 oz Sicilian style green olives in brine, pitted

  • 12 oz oil cured black olives, pitted

The Condiment

  • 1½ cup canola oil

  • 1 cup extra virgin olive oil

  • ½ cup distilled white vinegar

  • A few pinches of hot red pepper flakes

  • 4 bay leaves

  • Taste for salt and add if needed

Equipment Needed

  • 1 stainless steel 6- or 8-quart sauce pot

  • Stainless steel 3-quart saucepan

  • Slotted spoon

  • 1 large bowl

  • Glass or plastic containers to storage the marinated vegetables

Instructions

  • 1. In the 8 quart pot, mix all ingredients for the pickling liquid. Transfer 2 cups of it to the small saucepan and bring to a boil. In a large bowl, combine the condiments except for the bay leaves, which you will add last.

  • 2. Add cauliflower florets to the boiling liquid in the large pot, bring to a boil and cook for 5 to 6 minutes, until al dente. When cauliflower is done, use a slatted spoon to transfer cooked vegetables to a big bowl.

  • 3. In the same water, cook the celery for 6 minutes, and in the same manner, cook artichokes for 1 minute.

  • 4. If you add other vegetables, cook for 3 to 6 minutes, until al dente. Use your judgment and taste the vegetables to make sure they are properly cooked.

  • 5. Cook fresh pearl onions for 4 minutes. You can substitute pearl onions for small red onions cut into quarters and cooked for 4 minutes. Boil onions la

  • 6. Bring the small saucepan to a boil, add carrots and cook for 6 minutes. If using tiny baby carrots, reduce time to 3 minutes.

  • 7. In the small pot add the yellow pepper and follow with red pepper, cooking each for 4 minutes.

  • 8. When you have all the cooked vegetables in the bowl, mix in a jar of peperoncini and the olives.

  • 9. Taste for salt, and if you like a more pungent giardiniera, add some more vinegar. Mix in bay leaves last and make sure the vegetables are submerged, adding some of the pickling liquid if necessary. Store in a plastic or glass containers. Serve as antipasto or a side dish. It will keep refrigerated for about a month.

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