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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.


  1. 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.
  2. 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.

From Cochon Butcher’s Muffuletta.

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