King Arthur Flour Recipe: Gardiniera

This colorful mixture of lightly pickled vegetables is one of the choices for topping a streetside Italian beef sandwich, next time you're in Chicago's Loop and looking for a quick lunch. It's great as an add-on for a Chicago-style hot dog with "the works," too. 

giardiniera

• 2 tablespoons salt
• 1 cup water
• 1/2 cup peeled, diced carrots
• 1/2 cup cauliflower florets
• 1/2 cup diced celery
• 1/2 cup diced bell peppers, red, yellow and green
• 1/4 cup serrano peppers, sliced
• 2 garlic cloves, sliced
• 1/4 cup pimiento-stuffed green olives, sliced
• 1/4 cup pitted kalamata olives
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon dried oregano
• 1 cup white vinegar
• 1/2 cup vegetable oil
• 1/2 cup extra virgin olive oil

directions

1) In a medium bowl, combine the salt and water, stirring until the salt dissolves. Add the carrots, cauliflower, celery, bell peppers, serrano peppers, and garlic. Stir to combine, then cover and refrigerate overnight.

2) The next day, drain the mixture well and pat dry on paper towels. Transfer the vegetables to a medium bowl, then add the olives, pepper, and oregano. Spoon the mixture into a quart-sized Mason or other large jar, then pour in the vinegar. 

3) Top with the vegetable and olive oils, cover with a screw cap, then shake to combine. Refrigerate for up to 2 weeks. 

Yield: 3 cups.