Real Recipes From Real Home Cooks ®

giardiniera

(2 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

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.

(2 ratings)
yield 10 Servings
prep time 45 Min
method No-Cook or Other

Ingredients For giardiniera

  • DAY 1
  • 2
    green bell peppers, diced
  • 2
    red bell peppers, diced
  • 8
    fresh serrano peppers, sliced
  • 1 stalk
    celery, diced
  • 1 md
    carrot, diced
  • 1 sm
    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
    (4 oz.) sliced pimientos
  • 1 c
    white vinegar
  • 1 c
    olive oil

How To Make giardiniera

  • 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
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT