Homemade Seed Oil Free Giardiniera
Serves 1
Directions
- 1Toss all chopped veggies and garlic in a bowl.
- 2Mix salt with enough water to cover. Pour over veggies. Cover and refrigerate 12+ hours.
- 3Rinse veggies very well in a sieve to remove all the salt after brining.
- 4Pack veggies into 3 clean quart jars. Add to each jar: 2 tsp oregano, 1 tsp celery seeds, 1 tsp red pepper flakes, 1/2 tsp black pepper.
- 5Boil vinegar and water. Pour into jars, close to the top, covering veggies.
- 6Seal and shake well.
- 7Let sit on the counter all day, then refrigerate overnight.
Ingredients
- 1 cauliflower head, torn by hand
- 3 massive jalapeños, chopped, seeds in
- 8 serranos, sliced into rings
- 4 large carrots, chopped
- 6 celery stalks, chopped
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 1 head garlic, roughly chopped
- 1 handful green olives, sliced
- 1 cup pink salt
- 2 cups distilled white vinegar
- 2 cups filtered water
- 6 tsp oregano
- 3 tsp celery seeds
- 3 tsp red pepper flakes
- 1.5 tsp black pepper
Equipment
bowlsievequart jarspH tester (optional)
Tips
- To serve, scoop out the giardiniera with the liquid and add a generous portion of good olive oil.
- Feel free to change up the method or ingredients to your liking.
- The recipe author used to steal all the celery and carrots from the jar when she was a kid.
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