Hot Italian Giardiniera
1 green bell pepper, diced
1 red bell pepper, diced
1 orange or yellow pepper, diced
3 fresh jalapeno peppers, sliced
3 celery stalk, diced
2 medium carrot, diced
1/2 small onion, chopped
1 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 cup white vinegar
1 cup olive oil
(you can also use pickling spices)
1 red bell pepper, diced
1 orange or yellow pepper, diced
3 fresh jalapeno peppers, sliced
3 celery stalk, diced
2 medium carrot, diced
1/2 small onion, chopped
1 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 cup white vinegar
1 cup olive oil
(you can also use pickling spices)
1. Place into a bowl the 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.
