Rye Free Classic Giardiniera

Total time24 hr 30 min

Prep time30 min

Cook time0 min

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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
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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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