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Giardiniera, Chicago Style




Source of Recipe


web/don't remember


List of Ingredients




1 head cauliflower, chopped
15 serrano peppers (trust me on this – the vinegar mellows the heat), sliced into thin rounds
1 head garlic, minced
3-4 red peppers, chopped into 1-inch or smaller strips
4 carrots, sliced into thin rounds
1 5-ounce jar manzanilla olives with pimentos
1 tablespoon dried oregano
1/4 cup salt
fresh black peppers
2:1 ratio of vinegar to oil

Recipe



Start by chopping all your veggies. I essentially sliced my cauliflower – I wanted flat pieces so they would lay easily on my sandwich. Mix them all together in a large container along with the salt, oregano, peppers, and olives (including the olive juice). I did not include actual measurements for the vinegar and oil because I didn’t actually measure it, but keep pouring them in using a ratio of 2:1 until all the veggies are covered. I used mostly white distilled vinegar, but I used a cup of apple cider vinegar as well. For oil, olive oil would work nicely, but I used a milder grapeseed oil.

Refrigerate this mixture for at least 24 hours. I let mine sit for 2 days, and after those two days were up, the giardiniera was perfect.