Fermented Giardiniera Italian Pickled Vegetables Recipes

GIARDINIERA: ITALIAN-STYLE MIXED PICKLED VEGETABLES

Steps:

• Gather the ingredients.
• Wash the cauliflower, celery, and bell pepper. Remove the solid core from the cauliflower and break the rest up into approximately 1-inch florets.
• Remove the stem, seeds, and any white pith from the red bell pepper. Chop the celery and pepper into 1-inch pieces. Alternatively, cut the peppers into strips.
• Peel the carrots and chop them into 1-inch pieces.
• Peel the onion and cut it in half. Cut the halves into 1/4-inch thick slices.
• Combine the white wine vinegar, water, salt, and the sugar or honey in a large pot.
• Bring the liquid to a boil over high heat, stirring to dissolve the salt and sugar or honey.
• Add the vegetables to the brine and simmer them for 5 minutes.
• Meanwhile, put the garlic, hot chile pepper (if using), bay leaf, mustard seeds, and whole black peppercorns into a clean glass quart jar.
• Remove the pot from the heat. Use a slotted spoon to transfer the vegetables to the jar.
• Pour the hot brine over the other ingredients. You want the vegetables and spices to be completely immersed in the liquid, but there should still be a 3/4-inch headspace between the surface of the brine and the rim of the jar.
• Pour the extra-virgin olive oil on top of the brine. There should be just enough oil to completely cover the surface of the brine.
• Refrigerate for at least one week before sampling.