Homemade Giardiniera

 

 

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Do you like Giardiniera? There is nothing better than when it is homemade. I have only made this a couple of times, it is easy to make and is delicious. I found this recipe on Allrecipes.com. I like using this website, although I usually alter recipes a little do to what I have on hand. They are still delicious!

I bought this big box of all

kinds of peppers for $2.49, what a deal! It was in the reduced section of the produce department.

This is what made me decide to make giardiniera.

Look at all these peppers!

There were several different kinds of peppers and not all of them were perfect, I just remove the soft spots on them.

 

I chopped up the peppers along with the other vegetables, with the food processor. Some people make theirs with big chunks. I like to have small pieces and it takes less time to chop in the food processor. I am all about saving time when ever possible.

Then cover the vegetables with the salt water, cover with plastic wrap and put into the refrigerator over night.

This is what it looked like the next day.

A close up!

Then I drained and rinsed the vegetables.

These are the additional ingredients to mix and add, and then…

put them into jars. I was surprised that it only made four quart size jars. I gave one of the jars to my father and we used the other three. It was so good!!!!!

I found this recipe on Allrecipes.com:

Ingredients

• 2 green bell peppers, diced (I used a variety of different kind of peppers in place of these three types of peppers. Mine would have been hotter if I used 8 jalapenps.)
• 2 red bell peppers, diced
• 8 fresh jalapeno peppers, sliced
• 1 celery stalk, diced
• 1 medium carrot, diced
• 1 small onion, chopped
• 1/2 cup fresh cauliflower florets
• 1/2 cup salt
• water to cover
• 2 cloves garlic, finely chopped
• 1 tablespoon dried oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1 (5 ounce) jar pimento-stuffed green olives, chopped
• 1 cup white vinegar (I used red wine vinegar)
• 1 cup olive oil

Directions

1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

 

I used different amounts of the vegetables depending on what I had and I used more of the seasonings, oil, and vinegar to cover all the vegetables. If you want the giardinriera to be hot use hotter peppers if you want it to be mild use milder peppers.

Do you like giardinriera? Do you like hot or mild?

 

Sharon

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