Giardiniera – Hot Italian Peppers

Few years ago i started making this home made italian pepper mix . We had so much jalapenos one year from our garden , and you know family of three can only eat so much fresh jalapeno . And you can’t really freeze it anyway , so what better way to eat jalapeno ? Well , we remember when we used to live up north , when we buy sandwiches , they usually serve it with hot italian pepper mix . Or some people would call it pickled peppers , i just call it italian pepper mix . I love this on sandwiches , but i eat it pretty much with everything else .

I assume you can use whatever vegetables you like , i like cauliflower in this , along with carrots , celery , onion , bell peppers and lots and lots of jalapeno . Although occasionally i would chop up some cayenne pepper and throw them in as well .The rest is just vinegar , with olive oil and oregano and garlic . This is how i like mine done , simple and full of flavor .

Ingredients :

• I head of cauliflower
• 1 green bell pepper
• 1 red bell pepper
• 1 large onion
• 2-3 celery stalks
• 2 large carrots
• 8-12 jalapeno
• 3/4 cup of salt
• water
• 5 cloves of minced garlic
• 1 cup of vinegar
• 1 cup of olive oil
• 1 tsp black pepper
• 1 tbsp dried oregano

Direction :

• Chop the vegetables , place them all in large bowl , add salt , add water to submerge the veggies . Mix and cover with plastic wrap overnight . Place it in the fridge .
• The next morning , mix garlic , vinegar , olive oil and black pepper , oregano in a large bowl . Whisk til it’s blended , set aside .
• Wash the vegetables from the salt water . I usually wash it three times . Drain the water , as best as you can . Pour the veggies into the oil vinegar bowl . Mix well .
• You can store it in a glass container or jar , Place it in the fridge . It needs to stay about 2-3 days for the flavor to blend in . But i usually eat it right away , i didn’t have any patience of waiting .