Giardiniera – A Center Stage Condiment

Giardiniera

• 2 red peppers, diced
• 2 green peppers, diced
• 1 medium zucchini, diced
• 1 c fennel, diced
• 1 c cauliflower, mini florets
• 6 – 8 scallions, chopped
• 3 cloves garlic, minced
• 2 jalapeños, diced
• 1/4 c coarse salt

Mix all ingredients in a non-reactive bowl, one made of glass, porcelain, clay or stainless steel. Avoid aluminum and cast iron which can react with the acids in the marinade. Cover with a dish towel and leave on counter for 6 hours or overnight.

Drain and rinse in cold water. Taste and keep rinsing or soaking in cold water to reduce saltiness.

Add marinade ingredients to vegetables. Refrigerate in a closed container. Serve after a few hours or wait 2 days for it to marinate more. Keeps for months. Serve with fish, meat, potatoes, grains or sandwiches. Tastes great with Plain Hummus. Good addition to a charcuterie platter.

Marinade

• 3 T lemon juice
• 1/4 c mustard seed
• 1 T oregano
• 1 t smoked paprika
• 1/2 t black pepper
• 1 c olive oil
• 1 c vinegar
• 2 T honey

Plain Hummus 

• 2 c drained well-cooked or canned chickpeas, liquid reserved
• 1/4 c tahini
• 1/4 c olive oil
• 1 – 2 cloves garlic, grated on a microplane
• 1/2 t each kosher salt and freshly ground black pepper
• 1/2 T paprika
• 1 lemon, juiced

In a blender or food processor, combine all ingredients until smooth. Serve on or with thinly sliced bread or crackers, along with Giardiniera for a new taste sensation. Can be arranged bruschetta style or garnished with Giardiniera in a shallow bowl.

Giardiniera Print Ready Recipe

Final notes:

• Check out Well Preserved, the blog behind Joel and Dana‘s cookbook, Batch.
• For a batch of interesting collective wisdom, read the comments elicited by the Paupered Chef’s Giardiniera recipe.
• Last week’s recipe came with a pretty cool short story in the final notes; today’s recipe comes with another good story: They’re Made Out of Meat, by science fiction writer Terry Bison. You can thank my sister Julia for sourcing these gems.