This is a very appealing way to prepare and present vegetables in the summer, when produce is abundant; it stays crisp and crunchy in the refrigerator for quite a while. I use these pickled vegetables on a buffet table as a side dish with grilled meats, or toss them into a salad. They also work wonderfully well topped with canned tuna or a sliced chicken breast, and they make a great addition to a sandwich. As you use the giardiniera vegetables, make sure you also use the oil they are packed in.
- 2 cups carrot sticks 1½ inches long
- 2 cups haricots verts, trimmed
- 2 cups small cauliflower florets
- 1 cup sliced red onion
- ¹⁄³ cup coarse sea salt
- 3 cups -white--wine vinegar
- 2 cups -extra--virgin olive oil, or more as needed
In a large nonreactive bowl, toss the vegetables with the salt. Cover, and refrigerate overnight.
Rinse both the vegetables and the bowl well, and return the vegetables to the bowl. Toss with the vinegar. Cover, and refrigerate for 4 hours or up to overnight.
Rinse and drain again. Pack the vegetables snugly into a lidded glass jar (a -quart–sized jar works perfectly). Pour in the olive oil to cover the vegetables. Close the lid, and refrigerate until ready to serve.
To serve, fish out the vegetables needed and drizzle some of the curing oil on top. Save the oil to dress other salads.