Ingredients:

  • 1 large head Cauliflower, cut into 1-inch florets (about 5 cups) (Approximately 600g)
  • 2 medium Carrots, peeled and sliced ¼-inch thick (about 1 cup) (Approximately 150g)
  • 2 stalks Celery, sliced ¼-inch thick (about 1 cup) (Approximately 100g)
  • 1 large Green Bell Pepper, seeded and cut into 1-inch pieces (about 1 cup) (Approximately 150g)
  • 1 large Red Bell Pepper, seeded and cut into 1-inch pieces (about 1 cup) (Approximately 150g)
  • 1/2 cup Kosher Salt (120g)
  • 1 cup White Vinegar (240ml)
  • 1 cup Water (240ml)
  • 2 tablespoons Granulated Sugar (25g)
  • 1 tablespoon Dried Oregano (6g)
  • 1 teaspoon Celery Seed (3g)
  • 1/2 teaspoon Red Pepper Flakes, or more to taste (1g)
  • 4 cloves Garlic, minced (12g)
  • 1/2 cup Olive Oil (120ml)
  • 1/2 cup Vegetable Oil (120ml)
  • 1/2 cup Pickled Pepper, roughly chopped (approximately 80g, e.g. Pepperoncini, Banana peppers, or a mix)

Instructions:

  1. Chop all vegetables according to ingredient list measurements.
  2. Place chopped vegetables in large bowl and toss with kosher salt. Let sit for 1 hour. This draws out excess moisture.
  3. Bring a large pot of water to a boil. Working in batches, blanch the vegetables for 1-2 minutes each until slightly softened. Use a slotted spoon to transfer to a large bowl.
  4. In a saucepan, combine white vinegar, water, sugar, oregano, celery seed, red pepper flakes, and minced garlic. Bring to a simmer and cook for 2 minutes.
  5. Pour the brine over the blanched vegetables. Add chopped Pickled Pepper, Olive Oil, and Vegetable Oil and stir to combine.
  6. Transfer the giardiniera to sterilized jars, making sure the vegetables are submerged in the brine.
  7. Seal the jars and refrigerate for at least 24 hours before serving. For optimal flavor, let it pickle for 3-5 days.