Name: Giardiniera
Yield: Makes 2 qt [900 g]
Cuisine: American
Ingredients: 1 medium-hot green or red chile, preferably Fresno, thinly sliced; 1 tsp cumin seeds; 5 fresh thyme sprigs; 2 Tbsp dried oregano, preferably Sicilian; ¼ cup [35 g] pitted green olives, such as Castelvetrano or Lucques; ¼ cup [35 g] pitted black olives, such as Gaeta or kalamata; 1 Tbsp coriander seeds; 1¼ cups [300 ml] red wine vinegar; 3 cups [720 ml] water; 3 Tbsp plus 2 tsp sugar; ½ red onion, thinly sliced; 1 head cauliflower; 2 Tbsp plus 1 tsp kosher salt; 1 tsp yellow mustard seeds; 2 garlic cloves, smashed

Preparation info

Makes
2 qt

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This classic Italian pickle blend is super to have on hand. Throw it in a sub-style deli sandwich or use it to offset a rich pâté or rillettes. Since we are in Southern California, we often use jalapeño or Fresno chiles instead of the more classic Italian hot pepper varieties. When I use dried oregano, I always choose Sicilian for its intense flavor.