Giardiniera

Cut up vegetables in the size you want - diced small or chunky. Makes 4 pint or 2 quart canning jars, store in refrigerator.
Photo by Tara E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

jars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    green peppers, diced

  • 2

    red peppers, diced

  • 3

    jalapeƱos, diced

  • 2

    serrano peppers, diced

  • 2

    celery stalks, diced

  • 1

    medium carrot, diced

  • 1

    small onion, chpd

  • 1

    c. cauliflower florets, chpd

  • 1/2

    c. salt

  • water to cover

  • 2

    cloves garlic, diced

  • 1

    T. oregano

  • 1

    tsp red pepper flakes

  • 1/2

    tsp black pepper

  • 1

    - 5 oz jar small green olives, drained

  • 1-1/2

    c. white vinegar

  • 1-1/2

    c. olive oil

Directions

Cut up peppers, celery, carrot, onion and cauliflower. Place in non reactive bowl (plastic or glass) and sprinkle with salt and fill with enough cold water to cover. Cover with plastic wrap and refrigerate over night . Drain salty water and rinse. In a separate bowl combine the rest of the ingredients and mix well. Stir into vegetables and put into 4 sterilized pint or 2 quart canning jars. Make sure there is enough liquid to just cover. Refrigerate for 2 days before using. Take out 1/2 hour before using.

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