Giardiniera

By exdircomp

Ingredients

• 2 Tablespoons kosher salt
• 1 cup small-diced carrots
• 1 cup tiny cauliflower florets
• 4 to 8 serrano peppers, sliced (depending on heat level desired)
• 2 cloves garlic, minced
• 1 stalk celery, diced small
• 1 red bell pepper, diced small
• artichoke hearts cut in quarters
• 6 to 8 pepperoncinis
• 1 cup olives
• 2/3 olive oil and 1/3 olive oil, grapeseed and canola oil mix from Costco
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.



Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.

when serving, added grape tomato halves and the best French feta. A great topping for a salad, crackers, can't wait to try on a pizza