after having some most excellent giardiniera in chicago and given my recent pickling obsession, here’s a recipe we found. veggies are currently in the fridge brining. salt and vinegar – what’s not to love?

6 serranos thinly sliced
2 red bell peppers
1 celery rib, diced
1 carrot diced
1/2 head cauliflower, stems removed and florets chopped
1/2 cup salt
3 cloves garlic
2 1/2 teaspoons dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon celery seeds
black pepper
1 cup white vinegar
1 cup Canola oil

Dump the serranos, red bell peppers, celery, carrot, and cauliflower into a large bowl. Sprinkle on the salt and mix until well combined.
Pour in the enough water to cover the vegetables. Cover with plastic wrap and refrigerate for at least 12 hours.
Drain the water and then rinse the vegetables under cold water to remove some of the excess salt.
In a small bowl combine the garlic, oregano, red pepper flakes, celery seeds and a pinch of black pepper.
Add the vinegar to the bowl and stir until combined. Then slowly whisk in the oil.
Dump the vegetables into some jars and top with the oil and vinegar mixture. Cover and refrigerate for at least 48 hours. They will last for at least 2-3 weeks.