Condiments & Pickles

Hot Giardiniera

Name: Hot Giardiniera
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: About 2 quarts
Ingredients: 1 small cauliflower, cut into tiny florets; 3 celery ribs, thinly sliced; 2 carrots, thin coins or matchsticks; 1 red bell pepper, diced; 1 green bell pepper, diced; 6–8 serrano peppers, thinly sliced; 8–10 green olives, sliced; 8–10 pimento-stuffed olives, halved; 4 garlic cloves, thinly sliced; 2 cups white vinegar; 1 cup water; 2 tbsp kosher salt, plus 2 tbsp for overnight salting; 1 tbsp sugar; 1 tbsp black peppercorns; 1 tsp celery seed; 1 tsp dried oregano; 1/2 tsp red-pepper flakes; 1 1/2 cups olive oil

Chicago-style spicy pickled vegetables for beef, sausage, sandwiches, and snacking.

About 2 quartsPrep 35 minCook 10 minTotal 45 min + chill time

Chicago-styleSpicyMake ahead

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Method

Salt the vegetables

Put cauliflower, celery, carrots, bell peppers, and garlic in a large bowl. Toss with 2 tablespoons kosher salt, cover, and refrigerate overnight.

Rinse and dry

Rinse thoroughly in cold water, drain very well, and pat dry. Starting dry keeps the finished brine bright and flavorful.

Make the brine

Bring vinegar, water, salt, sugar, peppercorns, celery seed, oregano, and red-pepper flakes just to a simmer. Stir until dissolved, then cool completely.

Pack the jars

Divide vegetables, olives, and serranos among clean jars. Pour in the cooled brine until vegetables are mostly covered.

Finish with oil

Top with olive oil, press everything below the liquid, seal, and refrigerate at least 48–72 hours before serving.