Giardiniera
A medium hot Chicago-style vinegar and oil giardiniera featuring jalapeño and banana peppers. Serve as a relish on salads or sandwiches. Inspired by New York Times Cooking.
Course:
Condiments
Cuisine:
Italian
Servings: 1 quart
Ingredients
- 1 jalapeño pepper
- 1 banana pepper
- 1 red bell pepper
- 2 celery stalk
- 1 medium carrot
- ½ head cauliflower
- 1 clove garlic minced
- ¼ cup salt
- ¼ tsp crushed red pepper optional
- ½ Tbsp yellow mustard seeds
- ½ Tbsp black peppercorns
- ½ tsp oregano
- ½ cup white vinegar
- ½ cup grapeseed oil or other neutral flavored oil
Recipe
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Roughly dice the jalapeño pepper, banana pepper, bell pepper, celery stalks, carrot, and cauliflower into small pieces, ¼-½ inch in size.
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Mix vegetables in a bowl with ¼ cup of salt. Cover with water and place a plate or weight on top to keep them submerged in the brine. Cover the bowl with plastic wrap and set aside overnight or up to 24 hours.
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The next day, sanitize a quart-sized jar and lid.
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Pour the bowl of brined vegetables through a colander to collect the vegetables. Discard brine. Rinse the vegetables once more with cold water.
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Mix the garlic, crushed red pepper, yellow mustard seeds, black peppercorns, and oregano into the vegetables.
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Pack the vegetables into the quart jar, stopping every so often to push the vegetables deep into the jar and crush them together. A thick spatula, heavy pestle, or tamper from a Vitamix blender work well for this.
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Whisk the vinegar and oil in a separate bowl until emulsified.
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Add vinegar and oil emulsification to the quart sized jar, using a fork or spatula to shift vegetables around and let the liquid permeate.
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Cover jar and let the flavors marinate together in fridge for at least 48 hours.