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| Giardiniera My first attempt. Needs some tweaking but I love it! |
2 bell peppers, chopped
1 celery rib, diced
1 cup chopped carrot
1/2 head cauliflower, stems removed and florets chopped
1 5 oz. jar green olives, chopped
1/2 cup salt
3-1/2 tsp. dried oregano flakes
1-1/2 tsp. red pepper flakes
3/4 tsp. celery seeds
black pepper
1-1/2 cup white vinegar
1-1/2 cup Canola oil
UPDATE..... I added about 1/2 cup chopped yellow banana pepper.
Really kicked up the flavor.
1. Mix all of the veggies in a large bowl. Sprinkle with salt and mix until well combined.
2. Pour in enough water to cover vegetables. Cover with plastic wrap and refrigerate for at least 12 hours.
3. Drain the water and rinse vegetables under cold water to remover some of the salt.
4. In a small bowl combine the garlic, oregano, red pepper flakes, celery seed and a pinch of black pepper.
5. Add the vinegar to the bowl and stir until combined. Then slowly whisk in the oil.
6. Spoon the vegetable into jars (my batch made 2 quarts) and top with the oil and vinegar mixture. Cover and refrigerate for at least 48 hours.
* I have found absolutely no consistancy in how to store or for how long it will last. SO, for now I have mine vacuum sealed and in the fridge. Will see how long it lasts that way. I have a feeling it will be gone before it has a chance to spoil :-)
* I cleaned out too much membrane and seeds from my jalapeno peppers. This batch didn't turn out hot/spicy enough. (More like pickled veggies really.) I will be braver next batch!
* Several recipes that I found call for garlic but I left it out as I also found this information..... Garlic-in-oil mixtures stored at room temperature provide perfect conditions for producing botulism toxin. I have kept mine in the fridge but I still decided better safe than sorry.
* Another ingredient I am going to add next batch is capers. The recipe I saw them in says.... be careful, capers have a very intense flavor so only a small amount is necessary.
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