Refrigerator Giardiniera

Directions

Ingredients :

2 small yellow summer squash – halved

seeded

and cut into 1/2-inch sticks

2 large carrots

peeled and sliced

1 medium head cauliflower

broken into small florets

1 orange bell pepper

cut into 1/2-inch dice

1 red bell pepper

cut in 1/2-inch dice

1 large candy onion or mild white onion

halved and sliced into 1/4-inch rings

2 red chile peppers

seeded and sliced into strips

½ cup pickling salt

cold water to cover

3 cloves garlic

sliced

3 teaspoons dried oregano

3 sprigs fresh oregano

1 teaspoon red pepper flakes

1 teaspoon crushed black pepper

3 bay leaves

1 cup white vinegar (5% acidity)

½ cup olive oil

or more as needed

½ cup grapeseed oil

or more as needed

Methods :

Combine summer squash, carrots, cauliflower, orange and red bell peppers, onion, and chile peppers in a non-reactive plastic container with a tight-fitting lid. Add salt and water to cover. Cover with the lid and shake gently to evenly distribute the salt. Let stand at room temperature overnight.

Drain the vegetables in a colander. Rinse thoroughly with cold tap water and drain well.

Immerse three 1-quart jars in simmering water to sterilize.

Place 1 sliced garlic clove, 1 teaspoon dried oregano, 1 oregano sprig, 1/3 teaspoon red pepper flakes, 1/3 teaspoon black pepper, and 1 bay leaf in each jar. Add the vegetables, packing them tightly into the jar but not so tight that they get blemished.

Whisk 1/2 cup olive oil, 1/2 cup grapeseed oil, and vinegar together in a bowl until evenly combined. Pour mixture over the vegetables so they are completely covered. Mix more vinegar, olive oil and grapeseed oil, in equal amounts, if more liquid is needed.

Cover jars with plastic storage caps and refrigerate for 2 days before using. The giardiniera keeps in the refrigerator for about 2 weeks.