Italian Giardiniera

• Vegan
• Gluten free

• Produce

  • 3 4 cup celery (about 3 stalks
  • 1/2 tsp Basil, dried
  • 3/4 cup Bell pepper
  • 3/4 cup Carrots
  • 1 cup Cauliflower
  • 3 cloves Garlic
  • 2 Jalapenos, large
  • 3/4 cup Red onion

• Condiments

  • 3/4 cup Green olives
  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 tbsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Olive oil
  • 3 cups White vinegar

• Liquids

  • 1 cup Water

Found on thespicekitrecipes.com

Description

Ingredients

• 1 cup cauliflower, chopped into even small florets
• ¾ cup bell pepper, chopped
• ¾ cup carrots, chopped
• ¾ cup red onion, chopped
• ¾ cup celery (about 3 stalks), chopped
• 2 large jalapenos, sliced
• 3 cloves of garlic, chopped
• 3 cups white vinegar
• 1 cup water
• 2 Tbsps. salt
• 1 Tbsp. sugar
• 1 Tbsp. lemon juice
• ¾ cup green olives, sliced in half
• ½ tsp. each dried basil, oregano, salt, thyme
• Olive oil

Directions

• When the vegetables are chopped, bring vinegar, water, salt, sugar, and lemon juice to a boil.
• Add vegetables (no olives or spices) and boil only 3 minutes. No more.
• Using a slotted spoon, transfer vegetables to a bowl and add the olives and remaining seasoning and mix together
• Transfer to a 32 oz. mason jar and pour in olive oil until vegetables are completely covered. Cover and refrigerate. It should last about a month in the fridge.