Spicy Italian Giardiniera
Ingredients
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2 green
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bell peppers, cut into 1/2" pieces
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2 red
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bell peppers, cut into 1/4" pieces
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8 fresh
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jalapeno peppers (or to taste), sliced
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1 celery stalk
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cut into 1" pieces
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1 medium
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carrot, cut into 1/2" rounds
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1 small
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onion, sliced into 1/2" slices, rings separated
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1 cup
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fresh cauliflower florets
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1/2 cup
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salt
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water to cover
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2 cloves
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garlic, minced
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1 tablespoon
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dried oregano
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1 teaspoon
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red pepper flakes (or to taste)
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1 cup
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drained bottled whole peperoncini (4 oz)
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1 cup
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large Scilian brine-cured greens olives (6 oz)
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1 cup
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white vinegar
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1 cup
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olive oil
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Cooking Instructions
Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Cover with plastic wrap and refrigerate overnight.
Drain and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, peperoncini, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Equipment List