Description
This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.
Ingredients
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 8 fresh jalapeno peppers, sliced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 1 small onion, chopped
- ½ cup fresh cauliflower florets
- ½ cup salt
- water to cover
- 2 cloves garlic, finely chopped
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1 (5 ounce) jar pimento-stuffed green olives, chopped
- 1 cup white vinegar
- 1 cup olive oil
Instructions
- Place green and red peppers
- jalapeños
- celery
- carrots
- onion
- and cauliflower in a large bowl. Stir in salt
- then fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl; refrigerate for 8 hours to overnight.
- Drain salty water; rinse vegetables and set aside.
- Mix together olives
- garlic
- oregano
- red pepper flakes
- and black pepper in a medium bowl. Pour in vinegar and olive oil; mix well. Combine with vegetable mixture; cover and refrigerate for 2 days before using.
Prep Time: 45 mins
Cook Time: 2 days
Total Time: 2 days
Servings: 10