This modern take on the pickled supermarket staple features sunchokes, cauliflower and shishito peppers. Slideshow: Perfect Pickled Vegetable Recipes 

Grace Parisi
October 2012

Gallery

© Christina Holmes

Recipe Summary

total:
30 mins
Yield:
2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the shishitos, carrots, sunchokes and cauliflower in a large, tall glass or plastic container. In a large jar, combine the salt, coriander seeds, peppercorns and bay leaves with 6 cups of water. Pour the brine over the vegetables and top with a plate to keep the vegetables submerged. Cover with plastic wrap and refrigerate overnight.

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  • Drain the vegetables and discard the coriander seeds, bay leaves and peppercorns. Pack the vegetables into two 1-quart jars. Add 1 cup of the white vinegar, 1/2 cup of the olive oil, 1 teaspoon of the oregano and 1/2 cup of water to each jar and seal. Shake gently and refrigerate overnight before serving.

Make Ahead

The giardiniera can be refrigerated for up to 2 weeks.