Fall Vegetable Giardiniera

Chef Richard Servings Overnight


  • 4 ounces shishito peppers, pricked with a fork, or 2 Italian frying peppers, cut into thin strips
  • 4 carrots, cut into matchsticks
  • 4 ounces sunchokes, scrubbed and thinly sliced, or broccoli stems, peeled and thinly sliced
  • 4 cups cauliflower florets (12 ounces)
  • ¼ cup plus 2 tablespoons kosher salt
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 2 cups distilled white vinegar
  • 1 cup olive oil
  • 2 teaspoons dried oregano, crumbled


  • Place the shishitos, carrots, sunchokes and cauliflower in a large, tall glass or plastic container. In a large jar, combine the salt, coriander seeds, peppercorns and bay leaves with 6 cups of water. Pour the brine over the vegetables and top with a plate to keep the vegetables submerged. Cover with plastic wrap and refrigerate overnight.
  • Drain the vegetables and discard the coriander seeds, bay leaves and peppercorns. Pack the vegetables into two 1-quart jars. Add 1 cup of the white vinegar, ½ cup of the olive oil, 1 teaspoon of the oregano and ½ cup of water to each jar and seal. Shake gently and refrigerate overnight before serving.

Make Ahead: The giardiniera can be refrigerated for up to 2 weeks.