Grilled Corn & Carrot Giardiniera
Preheat grill to medium-high.Advertisement
Grill corn until lightly charred on all sides, 6 to 10 minutes total.
Cut the kernels from the cobs. Combine the corn with carrots, beets, onion (or scallion), mint, jalapeño and garlic in a 6- to 8-cup heatproof container, such as a 1/2-gallon canning jar. (Or divide among 3 to 4 pint canning jars.)
Combine white vinegar, cider vinegar and water in a medium saucepan. Bring to a boil. Remove from heat and whisk in sugar, salt and harissa until the sugar is dissolved. Carefully pour the hot liquid over the vegetables. Let stand until cooled to room temperature, about 30 minutes.
Refrigerate until cold, at least 4 hours and up to 5 days.
Tips: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-foods stores or online. Different brands vary in heat, so start with a little and taste as you go.
To make ahead: Refrigerate for up to 5 days.
Equipment: One 6- to 8-cup heatproof container (1/2-gallon canning jar) or 3 to 4 pint canning jars
1 1/2 vegetable