Hot Italian Giardiniera

By Erinswan

for muffalatas

Ingredients

• 2 green bell peppers, diced
• 2 red bell peppers, diced
• 8 fresh jalapeno peppers, sliced
• 1 celery stalk, diced
• 1 mediumcarrot, diced
• 1 smallonion, chopped
• 1/2 cupfresh cauliflower florets
• 1/2 cupsalt
• water to cover
• 2 clovesgarlic, finely chopped
• 1 tablespoondried oregano
• 1 teaspoonred pepper flakes
• 1/2 teaspoonblack pepper
• 1 (5 ounce) jarpimento-stuffed green olives, chopped
• 1 cupwhite vinegar
• 1 cupolive oil

Details

Servings 10
Preparation time 10mins
Cooking time 2880mins
Adapted from allrecipes.com

Preparation

Step 1

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.