Eggless Giardiniera (Italian Pickled Vegetables)
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Learn more āIngredients
8 servings
For the vegetables
- 1 cup small cauliflower florets (about 1-inch pieces)
- 1 cup celery, sliced Ā¼-inch thick on the diagonal
- 1 cup carrots, sliced Ā¼-inch thick on the diagonal
- 1 cup red bell pepper, cut into Ā½-inch pieces
- Ā½ cup pepperoncini peppers, sliced into rings
- Ā½ cup pimento-stuffed green olives, halved
- 3 cloves garlic, thinly sliced
For the brine
- 2 tbsp kosher salt
- 1 Ā½ cups white wine vinegar
- Ā½ cup water
- 1 tbsp granulated sugar
- 1 tsp dried oregano
- Ā½ tsp red pepper flakes
- Ā½ tsp black peppercorns
For finishing
- Ā¼ cup extra-virgin olive oil
Instructions
- 1
Combine the cauliflower, celery, carrots, red bell pepper, pepperoncini, olives, and garlic in a large mixing bowl. Toss with the kosher salt until evenly coated, then cover and refrigerate for at least 8 hours or overnight ā the salt draws out moisture and firms the vegetables so they stay crisp after pickling.
- 2
Drain the salted vegetables in a colander and rinse thoroughly under cold running water to remove excess salt. Shake off as much water as possible, then spread on a clean kitchen towel and pat dry.
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