COOK RIBEYE WITH THE FIRST DEAF CHEF ON CHOPPED • APRIL 18 → SAVE YOUR SPOT

Giardiniera

Ingredients

  • 0.25 c kosher salt
  • 1 tsp black pepper
  • 4 cloves garlic, minced
  • 0.75 c cauliflower, small florets
  • 4 serrano peppers, thinly sliced
  • 1 red bell pepper, deseeded and small diced
  • 2 c tap water
  • 1 tbsp dried oregano
  • 1 tsp fresh thyme
  • 0.5 c green olives, chopped
  • 2 c canola oil
  • 1 stalk celery, small diced
  • 0.75 c carrots, peeled and small diced

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.