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Sottaceti (Giardiniera)

• 1 small head cauliflower, cut into 1-1 1/2 “ florets

• 1 red pepper, cut into medium sized strips

• 1 zucchini, cut into batonettes

• ½ # carrots, cut into batonettes

• ½ # green beans, cut into 1 ½” pieces

• ½ # cipollini or pearl onions

• 1 C. gherkins

• 2-4 serrano peppers, cut lengthwise, depending on spicy preference

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• 3 c. water

• 3 c. apple cider vinegar

• ½ c. white vinegar

• ¾ c. sugar

• 8 garlic cloves, smashed

• 3 bay leaves

• 1 T. salt

• 1 T. ginger, minced

• 1 ¼ tsp. coriander seeds

• 1 tsp. black peppercorns

• ½ tsp. mustard seed

• ¼ tsp. fennel

• 1/8 tsp. celery seed

1. In a large pot, combine the water, both vinegars, sugar, garlic, bay leaves, salt, ginger, coriander, peppercorns, mustard seeds, fennel, and celery seeds and bring to a boil. When boiling, reduce the heat and simmer gently for 15 minutes. Do not let reduce.

2. In a large bowl, combine all of the vegetables and pour the hot pickling liquid over them. Let sit out at room temperature for 2 hours, then place in the refrigerator for a minimum of 2 -3 days – the longer the better though.

* You may need to place a heavy plate on top of the vegetables to keep them completely submerged.