Giardiniera
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Ingredients
- ¼ c kosher salt
- 1 tsp black pepper
- 4 cloves garlic, minced
- ¾ 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
- ½ c green olives, chopped
- 2 c canola oil
- 1 stalk celery, small diced
- ¾ c carrots, peeled and small diced
Preparation
Combine 2 cups water and ¼ cup kosher salt in a mixing bowl. Stir to dissolve.
Add all prepared vegetables. Cover and refrigerate overnight (12 hours).
The next day, drain and rinse vegetables.
Warm ¼ cup canola oil in a saucepan over low heat. Add herbs and spices. Let bloom for 2–3 minutes.
Remove from heat and stir into remaining 1¾ cups canola oil.
Pack vegetables into a clean container and pour oil over to fully submerge.
Refrigerate for at least 1 day before using. Flavor improves over time; keeps up to 3 weeks in the fridge.
David Uzzell
A deaf chef with Michelin experience, David brings restaurant-level techniques to home cooking through clear, accessible instruction. He also enjoys sneaking unexpected twists into classic recipes.
