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Essentials: Chicago-Style Hot Giardiniera

Source of Recipe


Taste of Home



List of Ingredients



• 1 small head cauliflower, broken into small florets (about 5 cups)
  
• 2 celery ribs, chopped
  
• 1 medium carrot, chopped
  
• 4 jalapeño peppers, sliced
  
• 4 serrano peppers, sliced
  
• ½ cup salt
  
• 1 cup white vinegar
  
• 3 cloves garlic, minced
  
• 2 tsp dried oregano
  
• 1 tsp crushed red pepper flakes
  
• 1 cup canola oil
  
• 1 jar (10 ounces) small pimiento-stuffed olives, drained
  






Instructions



1. In a large bowl, toss cauliflower, celery, carrot, and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight.
   
   
2. Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano, and pepper flakes.
   
   
3. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend.
   
   Transfer mixture to jars. Cover and refrigerate up to 3 weeks.
   
   Makes 8 cups