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2 quarts
Easy
By Peter Sherman and Stephanie Banyas
Published 2019
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.
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