We love Giardiniera – but the cauliflower is our favorite part. This is a quick pickled, spicy salad chocked full of cauliflower. Add any additional veggies! Sliced carrots or celery – any veggie that will hold up well for pickling.
2 cups white vinegar
2 cups water
2 Tbsp. sugar
1 bay leaf
1/2 tsp. crushed red pepper flakes (more if you like)
1 tsp. salt
1 large head cauliflower, trimmed and cut into bite-size florets
1 red bell pepper, cut into 1-inch pieces
Pickled pepperocini peppers
1/2 tsp. oregano
3 Tbsp. extra-virgin olive oil
Freshly ground black pepper
Combine vinegar, water, sugar, bay leaf and crushed red pepper and salt in a large saucepan
Bring to a boil.
Add cauliflower and bell pepper. Maintain a lively boil and cook until the vegetables are tender-crisp, about 5 minutes. Remove from heat and let stand for 5 minutes. Reserve cooking liquid.
Transfer the veggies to a medium bowl, Stir in oil, oregano, pepperocini and salt and pepper to taste.
Add reserved cooking liquid.
Pack into jars and refrigerate.
I save jars.
Since I usually make small batches, these jars are the perfect size for pickles and this Italian Salad.
