Here’s a easy way to enjoy summer’s seasonal bounty for a bit longer: make giardiniera with a little guidance from Sweet Cheeks Q‘s Tiffani Faison. The award-winning chef, restaurateur and TV personality shares her version of this Italian quick-pickle recipe that’s the perfect way to use up and preserve a whole lot of produce in one fell swoop. The giardiniera, which will stay good in the fridge for a month or more, is the perfect addition to your next sandwich (Italian or otherwise) or a great way to dress up a basic salad.
- 3 carrots, peeled and sliced
- 1 head cauliflower, cut into florets
- 2 red bell peppers, cut into strips
- 3 stalks celery, sliced
- 2 hot peppers, sliced
- 1/4 cup + 2 tablespoon salt
- 1/4 cup sugar
- 3 cups white vinegar
- 1 cup water
- 1/4 cup garlic, minced
- 2 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 tablespoon red pepper flakes
- Pour the 1/4 cup of salt on all of the vegetables except the garlic, and let it sit for 30 minutes, then rinse and drain.
- Dry the vegetables and put them in a non-reactive 2+ quart container.
- Meanwhile, mix all the other ingredients in a pot and bring it to a boil. Once it's come to a boil, turn off the heat and let it cool down for about 10 minutes, then pour the warm liquid over the vegetables.
- Place a paper towel or a piece of cheesecloth over the vegetables, with something on top to weigh them down (a bowl or a small plate should do the trick) so everything is submerged.
- Refrigerate for at least 2 days before eating.