Giardiniera

Prep: 1 hour Chill: 2 1⁄2 days Makes: 3 cups

This simple giardiniera was developed by the Chicago Tribune’s test kitchen director at the time, Donna Pierce, in 2007. It requires a few days of chilling but can be made well ahead of Thanksgiving Day.

6 jalapenos, thinly sliced

2 each, diced: green and red bell peppers

1 each, diced: celery rib, carrot, yellow onion

1⁄2 head cauliflower, cut into florets

1⁄ cup salt 2

3 cloves garlic, minced

1⁄2 cup chopped stuffed green olives

2 1⁄2 teaspoons dried oregano

1⁄2 to 1 teaspoon red pepper flakes

1⁄2 teaspoon celery seeds

Freshly ground black pepper

1 cup each: apple cider vinegar, extra-virgin olive oil

1. Combine the jalapenos, bell peppers,

celery, carrot, onion and cauliflower florets in a large bowl; stir in the salt. Add cold water to cover vegetables; cover bowl. Refrigerate, 12 hours. Drain salt water; rinse vegetables. Set aside in the bowl.

2. Combine the garlic, olives, oregano, red pepper flakes, celery seeds and black pepper to taste in a medium bowl; set aside.

3. Pour the vinegar into a medium bowl; whisk in the seasonings. Whisk in the olive oil. Pour over the vegetable mixture; toss lightly. Cover; refrigerate at least 48 hours before using. The giardiniera will keep in the refrigerator for several weeks.

Nutrition information per tablespoon: 49 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 300 mg sodium, 1 g fiber