Recipe courtesy of Nadia G.
48 hr 45 min
45 min
4 servings
48 hr 45 min
45 min
4 servings


Sweet and Spicy Giardiniera:
  • 1 1/2 cups dry white wine vinegar
  • 1 cup spring water
  • 2 cups cauliflower florets, cut into small chunks
  • 1 cup pitted green Italian olives
  • 1/4 cup organic brown sugar
  • 2 medium carrots, peeled and sliced 
  • 2 stalks celery, sliced 
  • 2 cloves garlic, sliced
  • 1 red finger hot chile, sliced
  • 1 large Vidalia onion, sliced 
  • 1 medium red bell pepper, large dice
  • 1 medium yellow bell pepper, large dice
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried dill
  • 6 black peppercorns, crushed
  • 1 tablespoon olive oil
  • 4 Italian sausages
  • 1 baguette
  • 4 bocconcini, drained, sliced


Watch how to make this recipe.

Special equipment: Special equipment: 2 mason jars with lids

Making the sweet and spicy giardiniera: Combine all the gardiniera ingredients in a large, clean bowl and toss to mix. Fill 2 large, clean mason jars with this mixture. (Not enough liquid to cover the vegetables? Just top off the jars with a little more vinegar.) Close the lids tightly, and store in the fridge for 2 days before serving. 

Making the sausages: Heat the olive oil in a saute pan over medium heat. Stab several holes in each sausage with a fork. Turn the heat down to medium-low, and add the sausages to the pan. Cook for 20 minutes, turning every 4 minutes. 

Slice the baguette lengthwise and divide into four segments. Toast the baguette. Add the bocconcini slices and a sausage to each segment. Garnish generously with the giardiniera.

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