By / Photography By Fresh Coast Photography | December 07, 2017

Ingredients

  • 2 cups white vinegar
  • 2 cups water
  • 1 tablespoon sugar
  • 2 whole dried serrano peppers or ½ teaspoon crushed red pepper flakes
  • 4 whole cloves garlic, smashed
  • 1 teaspoon coarse salt, divided
  • ½ teaspoon dried oregano
  • 1 small head cauliflower, cut into bite-size florets
  • 2 stalks celery, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1 medium red bell pepper, cut into 1-inch pieces
  • ¼ cup extra-virgin olive oil
  • ¼ cup sliced green olives

Instructions

Combine vinegar, water, sugar, peppers, garlic, 1/2 teaspoon salt and oregano in a large stockpot; bring to a boil and reduce to simmer. 

Add cauliflower, celery, carrots and bell pepper to vinegar mixture. Simmer 3 to 5 minutes. Remove from heat and let cool 10 minutes in stockpot. 

Strain vegetables from liquid, reserving cup 1/2 cooking liquid. 

Place cooked vegetables in a bowl with olive oil, olives, 1/2 teaspoon salt and reserved cooking liquid. Cool at room temperature 10 to 20 minutes, stirring occasionally. Place in refrigerator to chill completely before serving.

Cook’s Note: Use 8 cups of any vegetables that are in season. This recipe uses vegetables that are traditional to giardiniera. 

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Ingredients

  • 2 cups white vinegar
  • 2 cups water
  • 1 tablespoon sugar
  • 2 whole dried serrano peppers or ½ teaspoon crushed red pepper flakes
  • 4 whole cloves garlic, smashed
  • 1 teaspoon coarse salt, divided
  • ½ teaspoon dried oregano
  • 1 small head cauliflower, cut into bite-size florets
  • 2 stalks celery, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1 medium red bell pepper, cut into 1-inch pieces
  • ¼ cup extra-virgin olive oil
  • ¼ cup sliced green olives
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