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    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



 

 

 


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