Giardiniera Recipe

Make brine

In a small saucepan combine 2 cups water, 1 cup white distilled vinegar, 1 tablespoon sugar, 1 tablespoon kosher salt, 1 teaspoon black peppercorns, 1 teaspoon dried oregano, and 1 teaspoon red pepper flakes. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool 10 minutes.

Prepare vegetables

While brine warms, rinse and trim all vegetables. Cut cauliflower into bite-size florets, peel and slice carrots on a bias, julienne bell pepper, slice celery and shallot thinly, and thinly slice garlic. If using hot peppers, halve and seed them. Pack the vegetables tightly into a clean 1-quart glass jar or two small jars, layering different colors for an attractive result.

Add hot garlic (optional)

If you want a softer garlic flavor, briefly blanch the sliced garlic in boiling water for 10–15 seconds, then drain and add to the jar with the other vegetables. This step is optional.

Pour brine over vegetables

Carefully pour the warm (not boiling) brine over the packed vegetables, leaving about 1/2 inch headspace. Use a spoon or spatula to press the vegetables down so they are fully submerged and to release any trapped air.

Cool and chill

Let the jar cool to room temperature (30–45 minutes). Screw on lids and refrigerate at least 24 hours before eating to allow flavors to develop; for best texture and flavor, wait 48–72 hours. The giardiniera will keep in the refrigerator for up to 3 weeks.

Dress giardiniera and serve

When ready to serve, drain the pickled vegetables lightly (reserve some pickling liquid). Transfer to a bowl, drizzle 2 tablespoons extra-virgin olive oil over them, sprinkle 1 tablespoon chopped fresh oregano (or 1 teaspoon dried), 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently to coat.

Plate with hummus

Spoon 1 cup hummus onto a serving platter or individual plates. Arrange a generous heap of dressed giardiniera alongside or on top of the hummus. If you like, drizzle a little reserved pickling liquid or additional olive oil over the hummus, and garnish with a pinch of dried oregano and a grind of black pepper. Serve with pita, crusty bread, or as a condiment for sandwiches.