Giardinier

Serving Size: ½ cup
Servings per Recipe: about 11

Are you bored with cut up vegetables and hummus as a snack? Try giardiniera, or Italian pickled vegetables! Although traditionally made using a mixture of cauliflower, carrots and bell peppers, this tangy condiment can be adapted to use any mixture of vegetables and even hot peppers such as jalapeno. It’s also a great way to use fresh vegetables that are no longer at peak freshness. Eat them alone, toss on to salads or pair with a handful of nuts for a zesty, crunchy snack.

Ingredients

• ½ medium head cauliflower, cut into bite sized florets
• 2 medium carrots, peeled and thinly sliced
• 2 stalks celery, thinly sliced
• 1 medium red bell pepper, cut into strips
• ½ green bell pepper, cut into strips
• 2 cups white wine vinegar
• 1 cup water
• 1 ½ teaspoons salt
• 1 tablespoon granulated sugar
• 2 bay leaves
• 2 tablespoons olive oil
• 2 teaspoons fennel seeds
• 1 teaspoon dried oregano

Instructions

1. Combine vinegar, water, sugar, bay leaf, fennel seeds, oregano and salt in a large saucepan. Bring to a boil.
2. Add cauliflower, celery, carrot and bell peppers. Reduce the heat to a simmer and cook until the vegetables are tender but not fully cooked, about 3-5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 1 cup of the cooking liquid, then drain the vegetables.
3. Transfer the vegetables to a medium bowl. Stir in oil and the reserved cooking liquid. Refrigerate for at least 2 hours (longer will result in more flavor). Stir and serve with a slotted spoon.

Storage: keep the vegetable mixture in an air tight jar or container for up to 2 weeks.