GARDINIERA--AKA PICKLED VEGGIES (SALLYE)

sallye bates

By
@grandedame

The name literally means "from the garden" in Italian. I love these. I can almost eat a whole jar for lunch or dinner (well, at least half a jar). A perfect accompaniment to any meal as a condiment, appetizer, or side dish.


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Comments:

Method:

No-Cook or Other

Ingredients

VEGETABLES

6
serrano chiles, sliced thin
1 large
yellow or green bell pepper
1 large
red bell peppers, coarse diced
2
celery rib, coarse diced
2
carrot, thinly sliced
1/2
head cauliflower, stems removed from florets and coarse chopped
1/2 c
kosher salt

PICKLING MIXTURE

3 clove
garlic, sliced
2-1/2 tsp
dried oregano leaves
1 tsp
red pepper flakes
1/2 tsp
celery seeds
black pepper
1 c
white vinegar
1 c
olive or canola oil

Directions Step-By-Step

1
Dump vegetables into large glass bowl, sprinkle in salt and stir until well mixed

Add enough water to cover vegetables, then cover with plastic wrap and refrigerate at least 12 hours

When ready to assemble, remove from fridge

Drain the water and then rinse the veggies in cold water to remove excess salt

Return veggies to large bowl
2
In a small bowl, combine the garlic, oregano, red pepper flakes, celery seeds and pinch of black pepper.

Add the vinegar to the bowl and stir until combined, then slowly whisk in the canola oil

Whisk until well blended

Pack the vegetables snugly into mason jars and top with oil and vinegar mixture

Cover and refrigerate 48 hours before using.

Will last 2-3 weeks in refrigerator.
3
SUBSTITUTIONS/ADDITIONS:

Jalapenos may be substituted for serranos
Asparagus can be used instead of celery
5-6 cherry tomatoes halved may be added

NOTE: IF YOU NEED TO ADD MORE VINEGAR/OIL MIXTURE TO COMPLETELY COVER VEGETABLES, THE RATIO SHOULD BE 1 TO 1. 1/2 CUP OF EACH MIXED INTO THE VEGETABLES WILL MORE THAN LIKELY BE SUFFICIENT.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy