Eosinophilic Esophagitis Friendly Classic Giardiniera
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Learn more →Ingredients
8 servings
For the vegetables
- 1 cup cauliflower florets, cut into small bite-sized pieces
- 1 cup celery, sliced ¼-inch thick on the diagonal
- 1 medium red bell pepper, seeded and cut into ½-inch pieces
- 1 medium green bell pepper, seeded and cut into ½-inch pieces
- 2 medium jalapeño peppers, sliced into thin rounds
- 4 cloves garlic, thinly sliced
- ½ cup pimento-stuffed green olives, halved
For the salt brine
- 3 tbsp kosher salt
- 3 cups cold water
For the pickling brine
- 1 cup white wine vinegar
- ½ cup distilled white vinegar
- ½ cup extra-virgin olive oil
- 1 tsp dried oregano
- ½ tsp celery seed
- ½ tsp red pepper flakes
- ½ tsp black pepper
Instructions
- 1
Combine the cauliflower, celery, red bell pepper, green bell pepper, jalapeños, garlic, and olives in a large mixing bowl. Stir the kosher salt into the cold water until dissolved, then pour the brine over the vegetables. Cover and refrigerate for at least 8 hours or overnight, until the vegetables have softened slightly and absorbed the salt.
- 2
Drain the vegetables in a colander and rinse well under cold running water. Shake off as much water as possible, then spread the vegetables on a clean kitchen towel and pat dry.
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