bob-the-cook: You’ll get a nice kick and plenty of flavor.
***
**Ingredients**
* 6-8 jalapeno peppers, sliced
* 1 green bell pepper, diced
* 1 red bell pepper, diced
* 2 sweet banana peppers
* 1 small zucchini, diced
* 1 medium carrot, diced
* 2 celery stalks, diced
* 1 medium sweet onion, diced
* 1 cup cauliflower florets
* 1/2 cup salt
* 3 cloves of garlic, minced
* 2 teaspoons oregano
* 1/2 teaspoon celery seed
* Ground pepper
* 1 cup of white vinegar (or half white and half apple cider vinegar)
* 1 cup olive oil
& 1/2 cup green olives, chopped
***
**Directions**
1. In a large bowl, add all of the peppers with zucchini, carrot, celery, onion and cauliflower. Sprinkle with salt. Cover with water and refrigerate for 12 hours, covered.
2. Drain and rinse away the brine. Set aside.
3. In a separate bowl, add garlic, oregano, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine.
4. Add to your vegetable mixture.
5. Add chopped olives and mix well.
6. Place it all into jars, ensuring the vegetables are covered with your vinegar/oil mixture.
7. Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.
Makes about 3 quarts.
***
This Recipe Is Published **Here** **>>>>>>** https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-chicago-style-giardiniera
BigQfan: I never thought of it before until my friend fixed me a grilled cheese with pepper jack and gardinara. It was sloppy but delicious
Edit: err….spelling
perpetualnotion33: A more accurate Chicago giardiniera process would be to pickle everything first, then drain completely and cover with oil. It’s what all the supermarket giardinieras get wrong. They also put way too many carrots and cauliflower in it. Should be auxiliary to the peppers.
bongfolk: looking good
QuantumLulz: That looks amazing!
BeAbeny2016: Omg this stuff is the bomb .. You can put it on southern style dishes like collards , and mustard . Good on sandwiches as well .
blackbutters: It’s good in pot roast, but for sausages, I prefer chow chow.