Refrigerator Giardiniera
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Recipe Summary Refrigerator Giardiniera
This is a giardiniera with mostly vegetables from my garden but, unlike most giardiniera recipes, it does not contain celery. Depending on the type of chile pepper you are using, you can make the giardiniera as hot or mild as you like. Note that this giardinera is a quick refrigerator pickle and not for canning; it should be eaten within a couple of weeks. The yield varies depending on the size of the vegetables you are using.Ingredients | Kitchenaid Refrigerator Water Filter Change2 small yellow summer squash - halved, seeded, and cut into 1/2-inch sticks2 large carrots, peeled and sliced1 medium head cauliflower, broken into small florets1 orange bell pepper, cut into 1/2-inch dice1 red bell pepper, cut in 1/2-inch dice1 large candy onion or mild white onion, halved and sliced into 1/4-inch rings2 red chile peppers, seeded and sliced into strips½ cup pickling saltcold water to cover3 cloves garlic, sliced3 teaspoons dried oregano3 sprigs fresh oregano1 teaspoon red pepper flakes1 teaspoon crushed black pepper3 bay leaves1 cup white vinegar (5% acidity)½ cup olive oil, or more as needed½ cup grapeseed oil, or more as neededDirectionsCombine summer squash, carrots, cauliflower, orange and red bell peppers, onion, and chile peppers in a non-reactive plastic container with a tight-fitting lid. Add salt and water to cover. Cover with the lid and shake gently to evenly distribute the salt. Let stand at room temperature overnight.Drain the vegetables in a colander. Rinse thoroughly with cold tap water and drain well.Immerse three 1-quart jars in simmering water to sterilize.Place 1 sliced garlic clove, 1 teaspoon dried oregano, 1 oregano sprig, 1/3 teaspoon red pepper flakes, 1/3 teaspoon black pepper, and 1 bay leaf in each jar. Add the vegetables, packing them tightly into the jar but not so tight that they get blemished.Whisk 1/2 cup olive oil, 1/2 cup grapeseed oil, and vinegar together in a bowl until evenly combined. Pour mixture over the vegetables so they are completely covered. Mix more vinegar, olive oil and grapeseed oil, in equal amounts, if more liquid is needed.Cover jars with plastic storage caps and refrigerate for 2 days before using. The giardiniera keeps in the refrigerator for about 2 weeks.If you don't have fresh oregano sprigs, you can use dried--just add 1 teaspoon to each jar.Info | Kitchenaid Refrigerator Water Filter Changeprep: 30 mins additional: 2 days total: 2 days Servings: 12 Yield: 2 1-quart jars
TAG : Refrigerator GiardinieraSide Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,
