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Confetti Giardiniera
© Cedric Angeles

Confetti Giardiniera

  • TOTAL TIME: 20 MIN Plus 1 week of pickling time
  • SERVINGS: 4 1/2 cups

This crisp, tangy and colorful condiment requires no cooking whatsoever, but you do have to wait a week while the vegetables pickle.

  1. 3 jalapeño peppers, cut into 1/4-inch dice
  2. 1 green bell pepper, cut into 1/4-inch dice
  3. 1 yellow bell pepper, cut into 1/4-inch dice
  4. 1 small onion, cut into 1/4-inch dice
  5. 1 celery rib, cut into 1/4-inch dice
  6. 1/2 medium carrot, cut into 1/4-inch dice
  7. 1/2 small cauliflower, cut into 1/4-inch florets
  8. 1/4 cup plus 2 tablespoons kosher salt
  9. 3/4 cup apple cider vinegar
  10. 1/2 cup canola oil
  11. 2 garlic cloves, minced
  12. 1 teaspoon minced oregano leaves
  13. 1/2 teaspoon crushed red pepper
  14. 1/4 teaspoon mustard seeds
  15. 1/4 teaspoon celery seeds
  16. 1/4 teaspoon freshly ground pepper
  1. In a bowl, toss the jalapeños, bell peppers, onion, celery, carrot and cauliflower with the salt. Add cold water to cover and refrigerate for 12 hours.
  2. Drain the vegetables and rinse well; pat dry. Transfer the vegetables to a 2-quart jar.
  3. In a medium bowl, whisk the vinegar with all of the remaining ingredients. Add the vinegar mixture to the jar and stir well. Cover and refrigerate the giardiniera for 1 to 2 weeks before serving.


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