Giardiniera: Spicy Pickled Vegetable Medley

1. 1 Fresh cauliflowerpack 700 g ≈ $3.00 120 g
2. 2 Carrots≈ $1.50 per kg 70 g
3. 3 Celery stalkspack 400 g ≈ $2.20 50 g
4. 4 Bell peppers≈ $6.00 per kg 60 g
5. 5 Fresh chilipack 100 g ≈ $1.00 5 g
6. 6 Vinegar 9%pack 500 ml ≈ $1.30 70 ml
7. 7 Olive oilpack 500 ml ≈ $9.00 30 ml
8. 8 Salt 8 g
9. 9 Sugar 8 g
10. 10 Black peppercorns 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Break the cauliflower into small florets, slice the carrot² into 4 mm rounds, and cut the celery³ and bell⁴ pepper into 2 cm pieces. Slice the chili into rings.

2. Bring 1 l water to a boil in a saucepan, add the florets and carrot² for 2 minutes, drain, and immediately cool with cold water.

3. Pack all the vegetables and peppercorns tightly into a 0,5 l jar.

4. Bring 100 ml water with 70 ml 9% vinegar⁶, 8 g salt, and 8 g sugar to a boil in a small saucepan. Pour over the vegetables.

5. When the marinade has cooled, pour in 30 ml olive⁷ oil and close the jar with a lid.

6. Refrigerate for 12 hours. Store in the refrigerator for up to 14 days.