Food Culture of the South
recipe 
yields
Makes 5 cups
1 bay leaf
5 teaspoons black peppercorns
1 cup white vinegar
¼ cup olive oil
2 tablespoons salt
2 tablespoons sugar
⅛ teaspoon red pepper flakes
⅛ teaspoon dried oregano
1½ cups cauliflower florets
1 cup roughly sliced carrot
½ cup roughly sliced onion
2 garlic cloves, smashed
2 celery stalks, roughly sliced
½ cup pimento-stuffed green olives, roughly chopped
¼ cup pepperoncini
The piquancy of this spread is a perfect contrast to melted cheese and cured meat in Donald Link’s muffuletta. Note: Start giardiniera 2 days before you plan to make the muffuletta.
Ingredients
steps
- Toast bay leaf and peppercorns. In a pot, combine vinegar, olive oil, salt, sugar, red pepper flakes, and oregano and bring to a simmer. Add bay leaf and peppercorns. Remove pot from heat and steep 5 minutes. Then strain through a fine mesh sieve, discarding solids.
- Place vegetables in a 1-gallon container and pour liquid over top. Refrigerate for 2 days before using. Strain and discard liquid. In a food processor, pulse vegetables. Giardiniera will keep in airtight container in refrigerator for a few weeks.
Date Published: 08.20.19
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- Recipe by Donald Link of Cochon Butcher, New Orleans
