In my trips to the United States, I got to learn more about the “Giardiniere” style pickles and this is my version of it. It goes well, not only with congee but with grilled meats and fish as well. This isn’t as acidic as your normal pickle, so it’s also a great way to ease people into trying pickles. Cauliflower is best but carrots, peppers, even eggplant (or a combination of all) could be used.
Ingredients (serves makes 1 large batch)
2 heads cauliflower, cut into florets
2 cups water
2 tbsps salt
2 cups vinegar
1 large knob of ginger, sliced
2 chilies, chopped
1 head garlic, rough chopped
1 tsp dried thyme
1 cup extra virgin olive oil
1 cup vegetable oil
- In one pot, boil water, vinegar and salt.
- In another pot warm up oils, thyme, ginger, garlic and chilies.
- Cook the cauliflower for 1 and a half minutes. Drain and then marinate in the oil.
- It will be good in the ref for 1 week or so.