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Chicago Giardiniera Recipe

From Farm Where Life is Good

<p>A spicy pickled vegetable condiment/antipasta for adding a crunch to sandwiches, a kick to stews or a tang to a savory bean dish. The vegetable variety can vary according to what&#8217;s available.</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: A bunch

8 jalapeños, chopped (for different heat and flavor, other chili peppers may be substituted)
large cauliflower, cut into florets
carrots, diced
celery stalks, diced
green bell pepper, diced
red bell pepper, diced
sweet banana peppers, diced (or other flavorful sweet, like paprika)
sweet onion, diced
kosher salt
garlic, minced
garlic, minced
red pepper flakes
celery seeds
black pepper, to taste
cider vinegar
white vinegar
extra virgin olive oil
vegetable/canola oil

Step by Step Instructions
  1. Combine vegetables and salt. Add enough water to cover, stir, cover, and refrigerate for at least 12 hours.
  2. Strain vegetables from brine, rinse well, and set aside.
  3. In a large glass bowl, add garlic and remaining seasonings.
  4. Add the reserved, brined vegetables into the bowl and gently mix until well-coated.
  5. At this point, the giardiniera may be left, covered, in the bowl or transferred to clean jars. Either way, it must be refrigerated for 48 hours before serving.
  6. Because this giardiniera isn’t canned, it must be stored in the refrigerator, where it will keep for a few weeks..