This giardiniera recipe is a hot, tangy pickled pepper, olive, and jalapeño topping for Italian beef sandwiches, sausages, French dips, and pasta.
Preparation Time
45 mins
Total Time
45 mins
Calories
233 Calories
Recipe Instructions
Step 1
Place green and red peppers, jalapeños, celery, carrots, onion, and cauliflower in a large bowl. Stir in salt, then fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl; refrigerate for 8 hours to overnight.
Step 2
Drain salty water; rinse vegetables and set aside.
Step 3
Mix together olives, garlic, oregano, red pepper flakes, and black pepper in a medium bowl. Pour in vinegar and olive oil; mix well. Combine with vegetable mixture; cover and refrigerate for 2 days before using.
Ingredients
1 tablespoon dried oregano
1 small onion, chopped
2 green bell peppers, diced
1 cup olive oil
1 teaspoon red pepper flakes
2 cloves garlic, finely chopped
1 cup white vinegar
2 red bell peppers, diced
1 medium carrot, diced
1 celery stalk, diced
8 fresh jalapeno peppers, sliced
1 (5 ounce) jar pimento-stuffed green olives, chopped
