By: Hannah Lee Leidy
Photo by Chris Granger

Food Culture of the South

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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.
  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.

  • Recipe by Donald Link of Cochon Butcher, New Orleans

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