Beginner's Guide to Preserving: Safely Can, Ferment, Dehydrate, Salt, Smoke, and Freeze Food by Delilah Snell

Author:Delilah Snell [Snell, Delilah]
Language: eng
Format: azw3, epub
Publisher: Rockridge Press
Published: 2021-04-27T00:00:00+00:00

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Try This Instead: Once you get the hang of this recipe, mix up the spices using dried chiles, coriander peppercorns, or just about anything you like.

MEDIUM

Giardiniera

Prep Time: 30 minutes Fermentation Time: 7 to 10 days Makes: 2 quarts

This Italian mixed pickle, meaning “from the garden” in Italian, is great to serve with salads, dried meats, and cheeses. In Italy, it’s traditionally served as an antipasto. Italian immigrants who migrated to Chicago created abundant unique uses and flavors for this Italian staple in their communities.

1 large head cauliflower, florets and tender stem cut into small pieces (about 4 cups)

2 bell peppers, any color, thinly sliced

2 carrots, thinly sliced

2 celery stalks, diced

1 onion, thinly sliced

3 garlic cloves, thinly sliced

2 to 3 bay leaves

2 thyme sprigs or 2 teaspoons dried thyme

5 cups water

3 tablespoons Diamond Crystal kosher salt

1. In a large bowl, stir together the cauliflower, bell peppers, carrots, celery, onion, and garlic. Put the vegetables in the fermenting container and add the bay leaves and thyme.

2. In a medium bowl, make the brine by combining the water and salt, stirring until the salt dissolves. Pour the brine over the vegetables, packing the vegetables down so they are covered with brine.

3. Put a weight on the vegetables to keep them submerged in the brine. If using a crock, use the crock weights; if using a Mason jar, make a weight with a heavy-duty resealable plastic bag containing a salt brine solution comprised of 2 cups water and ½ ounce salt.

4. After you weight the mixture, cover the vessel’s opening with a clean cloth towel or cheesecloth and secure it with a rubber band or string. If using an airlock, secure the airlock to your jar lid, fill the lock with water, and secure it to the top of the jar. Place the vessel on the counter, out of the sun’s light.

5. Let the mixture ferment for 7 to 10 days, removing any scum that forms on top (see here , Fermenting, Step-by-Step, step 6). When the giardiniera has the desired flavor, place it in the refrigerator to slow the process, where it will keep for 3 to 6 months.

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