Saturday, March 19, 2011

Homemade Hot Italian Giardiniera

This is a recipe my cousin Martha tried from Allrecipes. It looked so good that we made it here. It tastes so much better and looks better than the jarred variety. It is easy to put together. Since we have HUGE jalapenos here in Texas--like double the size I grew in WI, I only used 4 of those. Kathleen and I think we would just eat this as a salad, too!

Homemade Hot Italian Giardiniera
Allrecipes and Martha

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
1/2 cup fresh cauliflower florets
1/2 cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil
1. 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. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

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