We are deep in indian summer here in Minnesota. Peppers seem to be the last thing to arrive, unaware that it's almost October. With 80 degree days, they just keep coming. To preserve the late bounty of my garden, I made Italian-style giardiniera.
Quick winter pickles can satisfy the desire for crunch and put a new, fresh taste on your plate. Year round, Chicagoans embrace giardiniera, a satisfying mix of cauliflower, carrots and peppers that are brined, then marinated in a zesty dressing.
Giardiniera is an Italian kitchen staple. It is a great snack with salumi or cheese. I like it on sandwiches or an antipasti platter or even as a side for a roboust star, grilled sausages maybe or even roasted pork.