MAKES ABOUT 8 CUPS
“Giardiniera makes a great partner for tender meat, whether it’s the sloppy, wondrous slices piled on Chicago’s classic Italian beef sandwiches or the braised tongue we serve with pancakes,” says Stuart Brioza. “The crunchy pickle – briefly cooked in vinegar and salt, then immersed in hot oil – is a great way to preserve a variety of vegetables in the same jar. The State Bird version has nearly a dozen vegetables, from peppers and turnips to carrots and cauliflower, but use whatever you have on hand. This recipe makes plenty, and you’ll be happy to have leftovers.”
1.5 litres (6 cups) rice bran oil 800 gm assorted firm vegetables (such as cauliflower, carrots, peppers, and turnips), trimmed and cut into even pieces
3 large shallots, cut into
1.5 litres (6 cups) apple cider vinegar
110 gm fine sea salt
3 garlic cloves, smashed and peeled
1 tbsp coriander seeds
1 tbsp rosemary leaves
2 tsp black peppercorns
1 Pour the rice bran oil into a saucepan over medium-high heat and bring to 150°C, then lower the heat to maintain the temperature.
2 Meanwhile, in a saucepan large enough to hold at least four times the volume of vegetables (to ensure the hot oil won’t bubble over later), combine the remaining ingredients. Bring to a gentle boil, stirring once or twice to help the salt dissolve, then immediately drain the vegetables, reserving the liquid for a future batch. (Strained, it can be used several times.) Return the vegetables to the large saucepan.
3 Carefully pour the hot oil over the vegetables. Cool to room temperature, divide among several containers, and refrigerate at least overnight or for up to a month. Bring to room temperature before eating.