Autumn Giardiniera
Makes about 1 quart
Ingredients
The first day:
2 banana peppers (2-3oz in total)
2 carrots, cut into matchsticks
1 large or 2 small celery sticks, cut into 2-3in strips
2 cups cauliflower florets (6oz)
3in length of English cucumber, sliced thin
3 TB kosher salt
1/2 tsp black peppercorns
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1 bay leaf
3 cups water
The next day:
1 cup distilled white vinegar
1/2 cup olive oil
1/2 cup water
1 tsp dried oregano
Directions
Split the peppers (remove seeds and stems if you like), then place them in a large container, along with the carrots, celery, cauliflower, and cucumber.
In a jug or large measuring container, mix together the salt, peppercorns, seeds, and bay leaf, then add the water and stir until the salt is dissolved.
Pour the brine over the vegetables, give it a good stir, then place a plate on top to hold the vegetables down, and refrigerate overnight.
The next day, drain the vegetables, and remove the peppercorns, seeds, and bay leaf (as best you can). Pack the vegetables into a 1-quart lidded jar.
In a measuring cup or large jar, mix together the vinegar, olive oil, water, and oregano and stir or shake to incorporate as thoroughly as possible. Pour over the vegetables in the jar, close/screw on the lid, gently shake, and refrigerate overnight before consuming.
Can be refrigerated for up to two weeks.
Based on a similar recipe from Food & Wine, though I modified both the ingredients and the method considerably.
Makes about 1 quart
Ingredients
The first day:
2 banana peppers (2-3oz in total)
2 carrots, cut into matchsticks
1 large or 2 small celery sticks, cut into 2-3in strips
2 cups cauliflower florets (6oz)
3in length of English cucumber, sliced thin
3 TB kosher salt
1/2 tsp black peppercorns
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1 bay leaf
3 cups water
The next day:
1 cup distilled white vinegar
1/2 cup olive oil
1/2 cup water
1 tsp dried oregano
Directions
Split the peppers (remove seeds and stems if you like), then place them in a large container, along with the carrots, celery, cauliflower, and cucumber.
In a jug or large measuring container, mix together the salt, peppercorns, seeds, and bay leaf, then add the water and stir until the salt is dissolved.
Pour the brine over the vegetables, give it a good stir, then place a plate on top to hold the vegetables down, and refrigerate overnight.
The next day, drain the vegetables, and remove the peppercorns, seeds, and bay leaf (as best you can). Pack the vegetables into a 1-quart lidded jar.
In a measuring cup or large jar, mix together the vinegar, olive oil, water, and oregano and stir or shake to incorporate as thoroughly as possible. Pour over the vegetables in the jar, close/screw on the lid, gently shake, and refrigerate overnight before consuming.
Can be refrigerated for up to two weeks.
Based on a similar recipe from Food & Wine, though I modified both the ingredients and the method considerably.
