INGREDIENTS:

FOR THE GIARDINIERA:

• 2 cups whole carrots, sliced on the bias
• 2 cups celery stalks, sliced on the bias
• 3 bunches candystriped beets, peeled and quartered
• 3 cups of multicolored cauliflower florets
• 1 cup red bell pepper, large dice
• 1 cup yellow bell pepper, large dice
• 1 cup red onion, large dice
• 1/2 cup Italian parsley (flat-leaf), rough chop
• 1/2 cup Casa M Spice Co® Uncontrolled Chain Reaction®
• 96 fluid ounces seasoned rice wine vinegar

SPECIAL EQUIPMENT:

• 1 large glass/acrylic bin

LET’S GET COOKING:

1. Prep all vegetables.
2. Add vinegar to the large bin and mix in Casa M Spice Co® Uncontrolled Chain Reaction®.
3. Add all vegetables to the bin.
4. Mix the vegetables thoroughly.
5. Cover the bin (if not with a lid, with plastic food film) and place in the refrigerator.
6. It's important to keep the vegetables submerged and mixed. Stir them daily to rotate them and ensure those on the top get down below the surface to have a chance to pickle.
7. Let the vegetables sit in the bin (stirring DAILY) for at least two days.
8. Note well that the vegetables get better over time.
9. Always stir the mix before you serve. Use as a traditional antipasto, on salads, as a side, or even as a base for other creations. Pro Tip: Take one cup of the vegetable giardiniera, one cup of Mediterranean olives and one cup of Blue Plate mayo and make the best spread ever for a traditional muffuletta!