Pickled Vegetables Medley (Giardiniera)

Name: Pickled Vegetables Medley (Giardiniera)
Total time: 20 min
Ingredients: 250 ml (1 cup) water; 250 ml (1 cup) white distilled vinegar; 60 ml (¼ cup) sea salt; 250 ml (1 cup) carrots, cut into small cubes; 250 ml (1 cup) cauliflower, cut into small florets; 4–8 Serrano peppers or 4 jalapeño peppers, sliced (to taste, according to desired spiciness level); 2 garlic cloves, thinly sliced; 1 celery stalk, cut into small cubes; 1 red bell pepper, cut into small cubes; 500 ml (2 cups) canola, avocado or sunflower oil; 15 ml (1 tbsp) dried oregano; 2 1/2 ml (½ tsp) freshly ground black pepper

www.stefanofaita.com

You wouldn’t believe what a little spoonful of pickled vegetables can do for sandwiches, cold cuts or pâtés. Giardiniera, here we come!

View full recipe on www.stefanofaita.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.stefanofaita.com.

Share this recipe:

Cooking tools:

Mason jar
Colander
Mixing bowl
Refrigerator
Chef's knife
Cutting board
Spoon

Ingredients

250 ml (1 cup) water
250 ml (1 cup) white distilled vinegar
60 ml (¼ cup) sea salt
250 ml (1 cup) carrots, cut into small cubes
250 ml (1 cup) cauliflower, cut into small florets
4–8 Serrano peppers or 4 jalapeño peppers, sliced (to taste, according to desired spiciness level)
2 garlic cloves, thinly sliced
1 celery stalk, cut into small cubes
1 red bell pepper, cut into small cubes
500 ml (2 cups) canola, avocado or sunflower oil
15 ml (1 tbsp) dried oregano
2 1/2 ml (½ tsp) freshly ground black pepper