Discover the difference between these two food preservation methods with recipes to try.
- 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
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.