GARDINIERA--AKA PICKLED VEGGIES (SALLYE)

By sallye bates
@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.

Rating:

★★★★★ 1 vote

Comments:

14 Comments

Method:

No-Cook or Other

Ingredients

6: serrano chiles, sliced thin
1 large: yellow or green bell pepper, coarse diced
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
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

How to Make GARDINIERA--AKA PICKLED VEGGIES (SALLYE)

Step-by-Step

1Dump 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
2In 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.
3SUBSTITUTIONS/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.