Confetti Giardiniera

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

  • Total Time:
  • Servings: 4 1/2 cups
  • Time(Other): Plus 1 week of pickling time
KEY: Summer, Pickling, Barbecue/Cookout, Game Day, Italian, Sauces & Condiments, Side Dishes, Gluten-Free, Healthy, Make Ahead, Staff Favorites, Vegetarian, Snack

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Ingredients

  • 3 jalapeƱo peppers, cut into 1/4-inch dice
  • 1 green bell pepper, cut into 1/4-inch dice
  • 1 yellow bell pepper, cut into 1/4-inch dice
  • 1 small onion, cut into 1/4-inch dice
  • 1 celery rib, cut into 1/4-inch dice
  • 1/2 medium carrot, cut into 1/4-inch dice
  • 1/2 small cauliflower, cut into 1/4-inch florets
  • 1/4 cup plus 2 tablespoons kosher salt
  • 3/4 cup apple cider vinegar
  • 1/2 cup canola oil
  • 2 garlic cloves, minced
  • 1 teaspoon minced oregano leaves
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon freshly ground pepper

How to make this recipe

  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.
Contributed By Photo © Cedric Angeles Published March 2014

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