Homemade Seed Oil Free Giardiniera

Serves 1
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Directions

  1. 1Toss all chopped veggies and garlic in a bowl.
  2. 2Mix salt with enough water to cover. Pour over veggies. Cover and refrigerate 12+ hours.
  3. 3Rinse veggies very well in a sieve to remove all the salt after brining.
  4. 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.
  5. 5Boil vinegar and water. Pour into jars, close to the top, covering veggies.
  6. 6Seal and shake well.
  7. 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.