Giardiniera

Ingredients

  • ¾ cup carrots, peeled and small diced
  • ¾ cup cauliflower, small florets
  • ½ cup green olives, chopped
  • 1 red bell pepper, deseeded and small diced
  • 1 stalk celery, small diced
  • 4 cloves garlic, minced
  • 4–8 serrano peppers, thinly sliced (depending on how hot you like it)
  • 1 tbsp dried oregano
  • 1 tsp freshly cracked black pepper
  • 1 tsp freshly picked thyme
  • 2 cups canola oil
  • ¼ cup kosher salt
  • 2 cups water

Preparation

  1. Combine 2 cups water and ¼ cup kosher salt in a mixing bowl. Stir to dissolve.

  2. Add all prepared vegetables. Cover and refrigerate overnight (12 hours).

  3. The next day, drain and rinse vegetables.

  4. Warm ¼ cup canola oil in a saucepan over low heat. Add herbs and spices. Let bloom for 2–3 minutes.

  5. Remove from heat and stir into remaining 1¾ cups canola oil.

  6. Pack vegetables into a clean container and pour oil over to fully submerge.

  7. Refrigerate for at least 1 day before using. Flavor improves over time; keeps up to 3 weeks in the fridge.