Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Chef-owner Bruce Kalman of Pasadena's Union infuses the vinegar with serrano chiles, then pours the cooled brine over perfectly shaved vegetables. Mustard seed and, of course, a little bit of dried oregano give it extra oomph.
Giardiniera, the beautiful Italian pickled veggies, is made all the more lovely with Romanesco broccoli, Mexican ground cucumbers and that Spectacularly Delicious signature touch, feather carrot curls.
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.
A new twist on a fave giardiniera recipe. I have to modify most recipes due to food allergies and think that most times they are better anyway. Anywho...I hope you enjoy!
