Post by wilderness on Mar 1, 2022 9:19:05 GMT -5
This recipe is from Guy FieriGiardiniera:-wilderness
2 cups 1/4-inch slices red bell peppers1 cup 1/4-inch-thick half-moons carrots
1 cup cauliflower florets
3 jalapenos, stemmed, seeded and sliced into 1/4-inch rounds
2 tablespoons plus 2 teaspoons kosher salt
1 cup white vinegar
6 cloves garlic, smashed
4 bay leaves
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup extra-virgin olive oil
For the giardiniera:
Place the bell peppers, carrots, cauliflower and jalapenos in a large bowl.
Stir in 2 tablespoons of the salt and toss.
Fill with enough cold water to cover, then place plastic wrap or foil over the bowl, and refrigerate overnight.
In a medium saucepan set over medium-high heat, add the vinegar, garlic, bay leaves and the remaining 2 teaspoons salt. Bring to a boil then reduce the heat and simmer for 3 to 4 minutes. Drain the vegetables from the salt water and then add to the brine. Bring back to a boil, then reduce the heat to a simmer and cook until the vegetables are al dente, 8 to 10 minutes. Add the parsley and olive oil, and mix well to incorporate. Marinate at room temperature for 1 hour then chill in refrigerator until ready to use.
