Don’t limit your condiment game to ketchup and mustard this Memorial Day. Two Scotts Barbecue owner and chef Scott Luecht shared his recipe for giardiniera (pronounced jar-din-era), an Italian condiment of pickled vegetables in a flavorful oil that will elevate your meal. Luecht said giardiniera is a great addition to sandwiches, pastas, roasted meats and sausages.
1 cup carrots, small dice
1 cup cauliflower, small dice
½ cup celery, small dice
½ cup red bell pepper, small dice
1 jalapeno, small dice (add more if you like it HOT!)
1 garlic clove, small dice
2 tablespoons kosher salt
½ cup canola oil
½ cup white vinegar
1 teaspoon dried oregano
1 teaspoon Aleppo pepper or crushed red pepper flakes
Mix vegetables and salt thoroughly in a non-reactive container (glass, plastic or ceramic). Let mixture sit at least 24 hours in the fridge, stirring at least once.
The next day, rinse the vegetables and drain well in a colander.
With a whisk — or in a blender — emulsify the oil and vinegar, then add oregano and Aleppo peppers. Pour over vegetable mixture and let sit for another 24 hours. Keep in an airtight container in your fridge for up to two weeks.