Homemade Giardiniera Recipe
Ingredients
- 6-8 jalapeno peppers, sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 sweet banana peppers
- 1 small zucchini, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 1 medium sweet onion, diced
- 1 cup cauliflower florets
- 1/2 cup salt
- 3 cloves of garlic, minced
- 2 teaspoons oregano
- 1/2 teaspoon celery seed
- Ground pepper
- 1 cup of white vinegar (or half white and half apple cider vinegar)
- 1 cup olive oil
- 1/2 cup green olives, chopped
Cooking Directions
- To a large bowl, add all of the peppers with zucchini, carrot, celery, onion and cauliflower. Sprinkle with salt. Cover with water and refrigerate for 12 hours, covered.
- Drain and rinse away the brine. Set aside.
- In a separate bowl, add garlic, oregano, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine.
- Add to your vegetable mixture.
- Add chopped olives and mix well.
- Place it all into jars, ensuring the vegetables are covered with your vinegar/oil mixture.
- Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.
Makes about 3 quarts.
Check out our Jalapeno Poppers Cookbook.
This recipe was originally posted at Chili Pepper Madness:
http://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-chicago-style-giardiniera