Giardiniera
Thomas J. Story
Chile flakes and herbs like sweet marjoram bring vegetables to life in this recipe from Castle Hot Springs resort in Arizona, where garden-to-table dishes are as delicious as the hot springs is relaxing.
This recipe and others like it can be found in "The New Spa Food: How to Make Garden-to-Table Dishes," from the 2022 Wellness Issue.
How to Make It
1
In a large pot, combine vinegar, water, sugar, chile flakes, salt, and herbs. Bring to a rolling boil.
2
Cut vegetables into ½-inch pieces and store in a heat-safe container.
3
Carefully pour boiling brine over vegetables. Cover and transfer to fridge to cool.
4
Once cool, strain brine and store vegetables in olive oil in fridge for up to two weeks.
5
Severe as a condiment, by itself, or alongside your favorite hummus and raw vegetables.
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Ingredients
8 cups white wine vinegar
8 cups water
2 cups sugar
2 tbsp chile flakes
2 cups sea salt
1 cup sweet marjoram
1 cup thyme
4 pieces assorted vegetables (cauliflower, bell peppers, onion, or carrots)
4 cups olive oil
Directions
1
In a large pot, combine vinegar, water, sugar, chile flakes, salt, and herbs. Bring to a rolling boil.
2
Cut vegetables into ½-inch pieces and store in a heat-safe container.
3
Carefully pour boiling brine over vegetables. Cover and transfer to fridge to cool.
4
Once cool, strain brine and store vegetables in olive oil in fridge for up to two weeks.
5
Severe as a condiment, by itself, or alongside your favorite hummus and raw vegetables.
Search All of Sunset's Recipes
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