I discovered this recipe in the March 2014 issue of Food and Wine magazine. The only reason I stopped on the page was that it was featured with recipes for a Vietnamese sandwich and Ty Burrell, Phil from Modern Family was the one making it. Strange reason to try a recipe I admit, but I was happy I did. It is terrific on grilled meats, fried eggs and omelets, or as a topping for savory potato waffles (left over mashed potatoes, onions, chives and Herbs de Provence cooked on a waffle iron).
This recipe only makes a few jars but I have found that the recipe can successfully be doubled, tripled and by evidence in my pantry quadrupled. NOTE: I did not include the directions for long term canning of the Confetti. I’ll leave it up to you to find those instructions. Personally I use directions for canning pickles and have been successful.
To make the Best Seasoned Salt around simply dehydrate a drained jar of Confetti for 10-12 hours, or until the individual pieces of vegetables are completely dry. In a grinding mill, coarsely grind dry confetti. Pour powder into a mixing bowl, add equal amount of sea salt and mix well. Store in a spice jar until ready to use anywhere you would use seasoned salt. Trust me, it rocks!
- 3 jalapeño peppers, cut into ¼-inch dice
- 1 green bell pepper, cut into ¼-inch dice
- 1 yellow bell pepper, cut into ¼-inch dice
- 1 small onion, cut into ¼-inch dice
- 1 celery rib, cut into ¼-inch dice
- ½ medium carrot, cut into ¼-inch dice
- ½ small cauliflower, cut into ¼-inch florets
- ¼ cup plus 2 tablespoons kosher salt
- ¾ cup apple cider vinegar
- ½ cup extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon minced oregano leaves
- ½ teaspoon crushed red pepper
- ¼ teaspoon mustard seeds
- ¼ teaspoon celery seeds
- ¼ teaspoon freshly ground pepper
- In a bowl, toss the jalapeños, bell peppers, onion, celery, carrot and cauliflower with the salt. Add cold water to cover and refrigerate for 12 hours.
- Drain the vegetables and rinse well; pat dry. Transfer the vegetables to a 2-quart jar.
- In a medium bowl, whisk the vinegar with all of the remaining ingredients. Add the vinegar mixture to the jar and stir well. Cover and refrigerate the giardiniera for 1 to 2 weeks before serving.