We’re not done yet. There are still beautiful vegetables to pickle. Make giardiniera, a delicious Italian refrigerator pickle now, and enjoy it all fall. Make it again a week before Thanksgiving and have a crispy, briny, colorful addition to your holiday table.
Buy the prettiest cauliflower you can find because that’s the star of this show. Like spicy? Add jalapeno, serrano or even a habenero or scotch bonnet (depending on your heat preference.) Or leave the chiles out. Your choice.
Book launch is 10 days away, friends. If you’ve preordered, your book should be in your hands in the next two weeks. I hope it will be in your neighborhood book store and, if it isn’t, please ask the proprietor to bring it in!
Won’t you come see me at one of the many events planned around the country? Here are three ticketed events that should be especially entertaining.
If you’re in DC, please consider coming to the Sixth & I event on November 3. I’ll be in conversation with my good friend Bonnie Benwick, Deputy and Recipe Editor for the Washington Post Food section.
In New York City, I’ll be at the 92nd Street Y on November 13th, in conversation with my friend, food writer extraordinaire, Charlotte Druckman.
In Berkeley on November 16th at Revival Bar + Kitchen, Chef Amy Murray is hosting a fried chicken and book dinner. This will be a small and intimate event, a great chance to chat and get to know each other.
Find a complete list of all the book events here. I can’t wait until you have the book in your hands, and I so hope to meet every single one of you somewhere along the way.
2 chiles, jalapeno or serrano, thinly sliced, with seeds removed
2 red sweet Italian peppers, cut into 1/2-inch pieces
2 celery ribs, julienned
2 carrots, sliced
1 medium head cauliflower, cut into small florets
1/2 cup Kosher salt
2 cloves garlic, slivered
3 teaspoons dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon celery seeds
1 teaspoon crushed black peppercorns
1 cup white vinegar
1/2 cup olive oil
1/2 cup grapeseed oil
In a large bowl, mix the vegetables and salt until well combined. Cover the vegetables with non-chlorinated water. Place a plate atop the vegetables to keep them submerged and set the bowl aside, unrefrigerated, for 8 to 12 hours.
Drain the vegetables and rinse thoroughly. In one of the two quart jars, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.
Pack the vegetables into the jars. If vegetables are not completely coated, make and add another half recipe of dressing. Screw lids onto jars and leave them on the counter to brine for two days.
Once brined, refrigerate. The pickle will keep for a month or more.