Giardiniera (Italian pickled vegetables)

Adapted from chef Alice Waters.

Makes 10-12 servings

Prep time: 15 minutes

Cook time: 15 minutes, plus 1 hour for cooling

Ingredients for brine

1.5 c. vinegar (I use either Champagne or Prosecco vinegar)

2.25 c. water

3 tbsp. sugar

1 tbsp. kosher salt

5 cloves garlic, peeled and smushed

1 tsp. fennel seed

Pinch of red pepper flakes (optional, to taste)

Vegetables

Green beans

Carrots (all colors)

Cauliflower (all colors)

Red bell pepper

Jalapeño peppers

Pearl onions (or red onions, thinly sliced)

Celery

Directions

1. Combine all the brine ingredients in a non-reactive pot and bring to a boil.

2. Cook each vegetable in the brine separately for just s few minutes, then use a slotted spoon to remove and let cool to room temperature. Be careful not to overcook the veggies! The idea is for them to soften slightly, but still have some crunch to them.

3. When all the vegetables are cooked, turn off the heat. Pour the brine into a bowl and let it cool to room temperature.

4. Once everything is cooled, combine the vegetables and brine in a covered container and store in the fridge. The giardiniera will last for weeks.

Buon appetito!