GARDINIERA--AKA PICKLED VEGGIES (SALLYE)
6serrano chiles, sliced thin
1 largeyellow or green bell pepper, coarse diced
1 largered bell peppers, coarse diced
2celery rib, coarse diced
2carrot, thinly sliced
1/2head cauliflower, stems removed from florets and coarse chopped
1/2 ckosher salt
3 clovegarlic, sliced
2-1/2 tspdried oregano leaves
1 tspred pepper flakes
1/2 tspcelery seeds
1 cwhite vinegar
1 colive or canola oil
How to Make GARDINIERA--AKA PICKLED VEGGIES (SALLYE)
- 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
- 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.
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.