Giardiniera - Hot (pickled vegetables)


Marinate 2-3 weeks.

Basic Giardiniera Vegetables

1 lb green Italian olives, crushed
1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
1 clove garlic, sliced thin
2 carrots, peeled and sliced diagonally
1 stalk celery, sliced diagonally
2 cups cauliflower florets, cut into small chunks
1/2 red bell pepper, quartered and sliced
1/4 cup hot pepper

-Brine-
1 cup water
1 cup white vinegar
1 tablespoon salt

Combine the water, vinegar, and salt in a pan and boil for a minute or so.
Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
Allow the hot peppers and vegetables to pickle in the fridge for 2 to 3 weeks before serving.

I used cauliflower, carrot, celery, garlic, red bell pepper, olives and onion. I used a lot more garlic than the recipe calls for and instead of hot peppers I used a heaping teaspoon of crushed red pepper flakes in each jar. I made 2 quart jars. The only thing I would do differently is to blanch the veg next time. I will be making these often. I love Giardiniera but it is a bit expensive around here. You definitely want to let these marinate for 3 weeks. I tried mine at 2 weeks and they were not quiet there yet. At 3 weeks they are perfect.