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

Viet Pham
March 2014

Gallery

© Cedric Angeles

Recipe Summary

total:
20 mins
Yield:
4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Drain the vegetables and rinse well; pat dry. Transfer the vegetables to a 2-quart jar.

  • 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.