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Spicy Italian Giardiniera

Spicy Italian Giardiniera

Ingredients

2 green bell peppers, cut into 1/2" pieces
2 red bell peppers, cut into 1/4" pieces
8 fresh jalapeno peppers (or to taste), sliced
1 celery stalk cut into 1" pieces
1 medium carrot, cut into 1/2" rounds
1 small onion, sliced into 1/2" slices, rings separated
1 cup fresh cauliflower florets
1/2 cup salt
  water to cover
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon red pepper flakes (or to taste)
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Peppercorns Options

1 cup drained bottled whole peperoncini (4 oz.)
1 cup large Sicilian brine-cured greens olives (6 oz.)
1 cup white vinegar
1 cup olive oil

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

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