Hot Italian Giardiniera
A hot and tangy, pickled pepper and jalapeno topping for Italian beef sandwiches, sausages, French dips, pastas, pizzas, and more.
Prep Time: 45 Minutes
Cook Time: 2 Days 2 Hours
Ready In: 2 Days 2 Hours 45 Minutes
Yield: 10 Servings Ready in 2 days, 2 hours
favorite of 20 people 10 people want to try
|2 green bell peppers; diced|
|2 red bell peppers; diced|
|8 jalapeno peppers; fresh sliced|
|1 ribcelery; diced|
|1 mediumcarrot; diced|
|1 smallonion; chopped|
|1/2 cupfresh cauliflower florets|
|water; to cover|
|2 clovegarlic; finely chopped|
|1 tablespoondried oregano|
|1 teaspoonred pepper flakes|
|1/2 teaspoonblack pepper|
|1 jar (5 oz)pimento-stuffed green olives; chopped|
|1 cupwhite vinegar|
|1 cupolive oil|
Hot Italian Giardiniera Preparation
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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