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

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  • 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 <em>giardiniera</em> for 1 to 2 weeks before serving.

Contributed By Photo © Cedric Angeles Published March 2014

464596 recipes/confetti-giardiniera 2014-02-10T20:07:52+00:00 Viet Pham summer|pickling|barbecue-cookout|game-day|italian|sauces-and-condiments|side-dishes|gluten-free|healthy|make-ahead|staff-favorite|vegetarian|snack march-2014 recipes,confetti-giardiniera 464596

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