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.