Hot Giardiniera

NOTE: Most recipes call for a wet brine, soaking your vegetables in a salt, water and vinegar solution. I like to dry brine. I salty my vegetables first and let sit for 12-24 hrs. This draws out the water which intensifies the flavors of the vegetables.

Ingredients:

• 1 cup carrots (diced small)(2 med)

• 1 cup celery (diced small) (2-3 stalks)

• 1 cup cauliflower (cut into small florets)

• 1/2 cup bell pepper (green or red, diced)(1/2 large)

• 1/4 cup serrano or jalapeño peppers (sliced, adjust for heat level) (1 large jalepeno)

• 2 cloves garlic (minced)

• 1/4 cup kosher salt

• 1 1/2 cups white vinegar

• 1 1/2 cups water

• 1 tablespoon dried oregano

• 1 teaspoon crushed red pepper flakes

• 1/2 teaspoon black pepper

• 1 cup olive oil

• 1/4 cup canola oil (optional, to balance olive oil flavor)

Instructions:

Step 1: Salt the Vegetables

1. In a large bowl, combine the diced carrots, celery, cauliflower, bell pepper, and serrano/jalapeño peppers.

2. Add kosher salt to the vegetables and toss to coat.

3. Cover the bowl and refrigerate for 12-24 hours. The salt will help draw moisture out of the vegetables and intensify their flavor.

Step 2: Rinse and Prepare liquid

1. After salting, rinse the vegetables thoroughly under cold water to remove excess salt.

2. In a saucepan, combine vinegar and water, and bring to a boil. Remove from heat and set aside.

Step 3: Mix the Seasoning and Oils

1. In a separate bowl, mix together the oregano, crushed red pepper flakes, black pepper, minced garlic, and olive oil (along with canola oil, if using).

Step 4: Assemble the Giardiniera

1. In a large jar or airtight container, place the rinsed vegetables.

2. Pour the vinegar/water brine over the vegetables, just to cover them.

3. Pour the oil and seasoning mixture on top. Ensure the vegetables are well submerged and mixed with the oil.

Step 5: Refrigerate and Marinate

1. Seal the jar and refrigerate for at least 48 hours before using. The longer it sits, the more the flavors develop.

2. Giardiniera can be stored in the refrigerator for up to a month.

Notes:

• For a milder version, reduce the number of serrano or jalapeño peppers and omit or lessen the crushed red pepper flakes.

• You can adjust the vegetable mix depending on personal preference, but cauliflower, celery, and peppers are the most traditional base.