Giardiniera

Russ Myers

By
@Beegee1947

An Italian vegetable condiment served on meatball sandwiches, Italian subs, Italian beef, Italian sausage and Chicago style hot dogs!

These pickled condiments / peppers can range from mild to mind blowing hot.


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Comments:

Serves:

10 Servings

Prep:

45 Min

Method:

No-Cook or Other

Ingredients

DAY 1

2
green bell peppers, diced
2
red bell peppers, diced
8
fresh serrano peppers, sliced
1 stalk(s)
celery, diced
1 medium
carrot, diced
1 small
onion, chopped
1/2 c
fresh cauliflower florets
2 Tbsp
salt
water to cover

DAY 2

2 clove
garlic
1 Tbsp
dried oregano
1 tsp
red pepper flakes
1/2 tsp
coarsely ground black pepper
1 jar(s)
(4 oz.) sliced pimientos
1 c
white vinegar
1 c
olive oil

Directions Step-By-Step

1
Day 1
In a large bowl add the green, red and serrano peppers, celery, carrot, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover the vegetables. Cover with lid or plastic wrap and refrigerate overnight.
2
Day 2
Drain water, and rinse vegetables.

In a separate bowl, mix together garlic, oregano, red pepper flakes, black pepper, and pimiento. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days allowing flavors to meld.
3
Note:
Heat may be varied by sparing use of hot peppers

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian