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Refrigerator Giardiniera

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Refrigerator Giardiniera



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.
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