Giardiniera

Few people prepare their own Giardiniera nowadays because commercial versions are readily available. However, the home-made variety is by far the best and can be kept for a long time in the brine. I encountered this particular recipe in Emilia-Romagna, where they love it served as an antipasto, dressed with olive oil. The vegetables, especially root vegetables such as carrots, celeriac, etc, can be cut with a serrated knife to give an attractive pattern. Red and yellow peppers are us