Ingredients
- 2 red bell peppers, diced
- 2 - 4 fresh jalapeno peppers, sliced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 2 green onions 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 (optional)
- 1 cup olive oil
Preparation
Step 1
Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the vegetables to the salt water and stir to combine. Cover and refrigerate overnight.
Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
Optional Version:
Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.