House-made Giardiniera Recipe
Arugula, sweet red onion, aioli
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Ingredients
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Giardiniera Vegetables
Pickling Liquid
To Serve
Method
Prepare Vegetables
- 1
Prepare and Chop
Wash and prepare all vegetables. Cut the cauliflower into small florets, slice the carrots, dice the green bell pepper and celery, and thinly slice the sweet red onion. Mince the garlic cloves.
Make Pickling Liquid
- 2
Combine and Heat
In a large saucepan, combine white vinegar, water, olive oil, sugar, salt, red pepper flakes, oregano, and black peppercorns. Heat over medium heat until the sugar and salt are dissolved, stirring occasionally. Remove from heat and let cool slightly.
Pickle the Vegetables
- 3
Combine and Submerge
In a large bowl, combine all prepared vegetables and pour the warm pickling liquid over them. Ensure all vegetables are submerged in the liquid. Let cool to room temperature.
- 4
Jar and Refrigerate
Transfer the mixture to a clean jar or container with a tight-fitting lid. Seal and refrigerate for at least 24 hours before serving to allow the flavors to develop.
Serve
- 5
Plate and Serve
To serve, place a handful of fresh arugula on a plate, top with a generous spoonful of the house-made giardiniera, and drizzle with aioli.