Makes about 5 quart jars
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  1. 4 Serrano or small jalapeno chilies thinly sliced, you can also use dried chilies and add them later after you have salted the vegetables
  2. 2 large sweet red peppers or 4 smaller ones, here I like lipstick peppers when I can get them, cut into ½ inch pieces
  3. 2 celery stalks, sliced
  4. 2 carrots, sliced
  5. 1 medium kohlrabi, peeled and cut into 1 inch pieces
  6. 1 large fennel bulb, green part removed and cut into 1 inch pieces
  7. 1 medium head of cauliflower, cut into small florets
  8. ½ cup salt
  9. 4 cloves of garlic, sliced
  10. 2 tablespoons dried oregano or 2 tablespoons World Flavors Salad Herb Mix
  11. 1 - 2 teaspoons dried red pepper flakes, depending on how spicy you want your mix
  12. 1 teaspoon celery seed
  13. 2 teaspoons black pepper
  14. 2 cups apple cider vinegar
  15. 1 cup olive oil, don’t use extra virgin
  16. 1 cup grape seed, safflower or canola oil
  1. In a large bowl mix the vegetables, not including the garlic, with the salt. Cover the vegetables with water. Cover the bowl and let sit for a minimum of 8 hours, or overnight. Drain the vegetables and rinse thoroughly to remove the salt.
  2. In the meantime, make the dressing. In a large jar or bowl mix the garlic, herbs, vinegar and oil. Shake or whisk until the dressing has emulsified.
  3. If using dried chilies instead of fresh, place one small chili in each jar. Pack the vegetables tightly into sterilized jars (this can be done by running them through the dishwasher or plunging into boiling water for 10 minutes) and pour the dressing over. You should have enough, if not, make a bit more so that each jar is full to the top.
  4. Screw the lids tightly onto the jars and set in the refrigerator. Let your giardiniera sit for about one week before using.
Studio City Farmers Market