Giardiniera

Italian pickled vegetables

Makes 1.5 quarts · 20 kcal per serving

Ingredients

• 400 g Cauliflower
• 360 g Vinegar
• 360 g Water
• 140 g Red Bell Pepper
• 140 g Carrot
• 120 g Celery
• 100 g Onion
• 24 g Salt
• 24 g White Sugar
• 20 g Garlic
• 6 g Dried Oregano
• 4 g Red Pepper Flakes
• 4 g Black Pepper

Method

1. 1. Cut all the vegetables into bite-size pieces.
2. 2. Bring the vinegar, water, salt, sugar, and spices to a simmer.
3. 3. Pack the vegetables into clean jars and pour the hot brine over to cover.
4. 4. Cool, seal, and refrigerate at least 48 h before eating; keeps several weeks.
5. For a spicier Chicago-style version, drain after pickling and cover with olive oil.