There is not much to peel in celery, just the strings that run along the ribs that can be annoying to eat. To remove them, I take a peeler and lightly run it along the back of the celery rib. Another way to remove them is with a paring knife. When you are trimming the base or the top of the stalk, don’t just chop away, but gently hold the stalk in your hands and cut from the inside of the stalk to the outside without cutting all the way through. Just before finishing the cut, pull the knife toward you and the strings should peel off down the length of the stalk.
Recipe information
Yield
makes 3 quarts
Ingredients
Preparation
Step 1
Pour 3 quarts of water into a 5-quart pot, add the vinegar and salt, and bring to a boil. Add the carrots and onions; cook 2 minutes. Add the cauliflower and celery; cook 2 minutes. Stir in the red pepper and continue cooking until all the vegetables are softened but still quite firm, about 1 minute. Drain the vegetables well and transfer them to a bowl large enough to hold them comfortably. Cool to room temperature.
Step 2
When all the vegetables are cool, season them with salt, toss in the olives, and drizzle the olive oil over everything. Toss well and let marinate at least 1 hour at room temperature, or 1 to 2 days in the refrigerator, before serving. (The giardiniera will keep refrigerated up to 7 days.) If refrigerated, bring the giardiniera to room temperature before serving.
