Chicago-Style Hot Giardiniera

• Vegan
• Gluten free

• Produce

  • 1 Carrot, medium
  • 1 small head Cauliflower
  • 2 Celery, ribs
  • 3 Garlic cloves
  • 4 Jalapeno peppers
  • 2 tsp Oregano, dried
  • 4 Serrano peppers

• Condiments

  • 1 jar Pimiento-stuffed olives, small

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 1/2 cup Salt

• Oils & Vinegars

  • 1 cup Canola oil
  • 1 cup White vinegar

Found on tasteofhome.com

Description

Ingredients

• 1 small head cauliflower, broken into small florets (about 5 cups)
• 2 celery ribs, chopped
• 1 medium carrot, chopped
• 4 jalapeno peppers, sliced
• 4 serrano peppers, sliced
• 1/2 cup salt
• 1 cup white vinegar
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper flakes
• 1 cup canola oil
• 1 jar (10 ounces) small pimiento-stuffed olives, drained

Directions

• Directions In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight. Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend. Transfer mixture to jars. Cover and refrigerate up to 3 weeks. Yield: 8 cups. Editors Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Chicago-Style Hot Giardiniera in Country Woman December/January 2014, p27 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition