Name: Hot Italian Pickles
Yield: Makes 2 quarts (1.9 l)
Cuisine: Italian
Ingredients: 2 cups (480 ml) olive oil; 2 red bell peppers, seeded and diced; 2 poblano chiles, seeded and diced; 1 small head cauliflower, separated into small florets; 5 jalapeño chiles, halved, seeded, and sliced; 2 carrots, peeled and cut into ¼-inch (6-mm) coins; 1 Spanish onion, diced; 3 quarts (2.8 L) cold water; ½ cup (90 g) Diamond Crystal kosher salt; 4 garlic cloves, finely chopped; 2 teaspoons freshly ground black pepper; 5 cups (1.2 L) distilled white vinegar; 1 teaspoon red chile flakes; 3 ribs celery, cut crosswise into ¼-inch (6-mm) slices; 1 teaspoon dried oregano; 1 cup (155 g) sliced green olives

Preparation info

Makes
2 quarts

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

I always have quarts of giardiniera in my refrigerator at the restaurant and at home. This ultimate pickled vegetable salad may hail from Chicago, but is very at home at BarBacon on my Italian Grilled Cheese sandwich.

Ingredients

3 quarts (2.8 L) cold water
½ cup (90

Method

In a large bowl, whisk together the cold water and salt until the salt dissolves. Add the bell peppers, both chiles, onion, carrots, celery, and cauliflower. Place a plate on top to make sure that the vegetables are submerged. Cover with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours. Drain well. Return to the bowl and stir in the olives.

In a large nonreactive sau