Chicago-Style Hot Giardiniera

Servings:

Author:

Side Dish

American Italian

Pickle garnish

Instructions

1 Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion,
and cauliflower. Sprinkle over the salt, and fill with enough cold water to
cover. Cover and leave for about 8-12 hours.
2 The next day, drain salty water, and rinse vegetables. Place back in a bowl and
cover with the vinegar. Cover and again leave for another 8-12 hours.
3 Drain the vegetables but reserve the vinegar. Put the vegetables back into the
bowl.
4 Add in the garlic, oregano, red pepper flakes, and black pepper. Combine well. .
Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture – if
the liquid doesn’t cover the vegetables, add some more olive oil and vinegar in
equal proportions until the veg is totally submerged.
5 Pack into jars – I use a spoon to pack in the vegetables pretty tightly. Pour
over olive oil to cover the vegetables. (Olive oil is pretty expensive! So
sometimes I add a mix of olive oil and the reserved vinegar. It definitely
tastes better when there's more olive oil than vinegar!)
6 Cover, and refrigerate for a day or two before using (if you can wait this
long!).