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

1. 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.
2. Drain and rinse away the brine. Set aside.
3.  In a separate bowl, add garlic, oregano, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine.
4. Add to your vegetable mixture.
5. Add chopped olives and mix well.
6. Place it all into jars, ensuring the vegetables are covered with your vinegar/oil mixture.
7. 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