Confetti Giardiniera
Recipe type: Essential Pantry Item
Kitchen Type: Back Country
The Vegetables
  • 3 jalapeƱo 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 jalapeƱos, 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.
Recipe by Back Country Culinary at