Italian giardiniera

The hot Giardiniera can be served with sausage sandwiches, beef sandwiches, pasta, French dips, pizza topping, etc. Just taste it and decide what you want to do with it.

Servings: 10

Total time: 2 days 2 hour 45 minutes

Ingredients:

• Diced green bell peppers: 2
• Diced red bell peppers: 2
• Sliced Jalapeño peppers: 8 fresh
• Diced celery stalk: 1
• Diced carrot: 1 medium
• Chopper onion: 1 small
• Cauliflower florets: 1/2 cup
• Salt water: 1/2 cup (to cover)
• Finely chopper garlic: 2 cloves
• Dried oregano: 1 tablespoon
• Red pepper (flakes): 1 teaspoon
• Black pepper: 1/2 teaspoon
• Green pimiento stuffed olives (chopper): 5 ounces
• White vinegar: 1 cup
• Olive oil: 1 cup

Preparation:

Take one bowl and place red and green peppers, cauliflower, onion, carrots, celery and jalapenos in this bowl. Mix in salt and fill this bowl with cold water to cover all ingredients. Put one aluminum foil or plastic wrap over this bowl and put in the fridge for one night. In the morning, drain the water and carefully rinse all vegetables. Take one bowl and mix olives, black pepper, pepper flakes, oregano and garlic together in this bowl. Pour in olive oil and vinegar and mix all the ingredients well. Combine olives mixture with the vegetable blend and cover this bowl. Put in the fridge for almost two days before using it.