Quick Giadiniera with Shishito Peppers

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Quick Giardiniera with Shishito Peppers

This quick and easy version of an Italian-American favorite is ready to eat right away, but lasts in the fridge up to 10 days!
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4 5 cups
Course: Side Dish, Snack
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 1 1/2 cups white wine vinegar
  • 1 1/2 cups distilled vinegar
  • 1 1/2 cups water
  • 2 tbsp kosher salt
  • 1 tbsp sugar
  • 1 bay leaf
  • 1 tsp whole peppercorns
  • 1 tsp celery seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 6 whole cloves
  • 1 head cauliflower cut into florets
  • 3 celery stalks cut into 1-inch pieces
  • 3 carrots sliced
  • 8 to 10 small pearl onions peeled
  • 3 to 4 shishito peppers sliced in half

Method
 

  1. Add the white wine vinegar, distilled vinegar, water, salt, sugar, bay leaf, peppercorns, celery seeds, coriander seeds, fennel seeds, and cloves to a large pot and bring to a boil over high heat.
  2. Once the liquid is boiling, add the cauliflower, celery, carrots, pearl onions, and peppers. Once the liquid is boiling again, about 1 to 2 minutes, remove the pot from the heat and let the vegetables come to room temperature.
  3. The giardiniera is ready to eat as soon as it is cool. Otherwise, transfer it to an air-tight container and store in the refrigerator for up to 10 days.

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