Confetti Giardiniera


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!

Confetti Giardiniera
Recipe type: Essential Pantry Item
Kitchen Type: Back Country
The Vegetables
  • 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
The Brine
  • 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
  1. 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.
  2. Drain the vegetables and rinse well; pat dry. Transfer the vegetables to a 2-quart jar.
  3. 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.


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