Giardiniera. It’s an italian condiment, served with charcuterie, over lettuce, with pasta, or by itself.

Similar to pickling, it’s made with vinegar, evoo and lots of spices.

Ingredients:

2 bulbs of fennel, stalks and tough core removed, sliced (4 fronds reserved)

1 small head of cauliflower, chopped

3 carrots, peeled and chopped

1 head of celery, outer stocks removed, chopped

1 white onion, peeled and chopped

1 green bell pepper, seeded, stemmed and chopped

1/2 cup evoo

2 cups champagne vinegar

1 cup water

1 Tbsp salt

1 Tbsp sugar

2 bay leafs

1/2 tsp fennel seeds

1/2 Tbsp dried oregano

1/2 Tbsp peppercorns

1/2 tsp celery seed

2 cloves peeled and smashed garlic

Directions:

Bring a large pot of water to a boil. Add in fennel, cauliflower, carrots, celery, and onion. Boil for 5 minutes, remove from heat and drain.

Add pepper and fennel fronds to two large containers. Divide blanched vegetables between containers.

In a stock pot add oil, water, vinegar, salt, sugar, bay leaves, fennel seed, oregano, pepper corns, celery seeds and garlic. Bring to a boil.

Pour hot liquid over vegetables. Let cool before serving.