Giardiniera with Bell Pepper

(Adapted from my cookbook, Piatto Unico)
Course Ingredients, Products
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 servings


  • 1 small head cauliflower
  • 1 large red yellow or green bell pepper, trimmed and seeded
  • 2 medium carrots peeled
  • 1 small fennel bulb
  • 4 garlic cloves
  • 1 1/2 cups white wine vinegar
  • 3 to 4 tablespoons sugar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 1 dried hot red pepper


  1. Cut the cauliflower florets and stems in small pieces (about 4 cups). Cut pepper in square pieces about the same size. Angle cut the carrots in thin slices. Cut the fennel in thin wedges. Halve the garlic cloves.
  2. Combine the vinegar with 4 cups water, the sugar, olive oil, salt, peppercorns, bay leaves and hot pepper in a medium saucepan. Bring to a boil; simmer for 10 minutes. Add the vegetables, making sure they are covered; when the liquid returns to a boil, adjust the heat to a brisk simmer. Cook the vegetables until crisp-tender, 2 to 3 minutes.
  3. Remove from the heat and cool in the saucepan. Transfer vegetables and liquid to a jar or other container; refrigerate. Strain before serving.