Homemade Chicago-Style Giardiniera
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients
6-8 jalapeno peppers, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2 sweet banana peppers
1 small zucchini, diced
1 medium carrot, diced
2 celery stalks, diced
1 medium sweet onion, diced
1 cup cauliflower florets
1/2 cup salt
3 cloves of garlic, minced
2 teaspoons oregano
1/2 teaspoon celery seed
Ground pepper
1 cup of white vinegar (or half white and half apple cider vinegar)
1 cup olive oil
1/2 cup green olives, chopped
Cooking Directions
To a large bowl, add all of the peppers with zucchini, carrot, celery, onion and cauliflower. Sprinkle with salt. Cover with water and refrigerate for 12 hours, covered.
Drain and rinse away the brine. Set aside.
In a separate bowl, add garlic, oregano, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine.
Add to your vegetable mixture.
Add chopped olives and mix well.
Place it all into jars, ensuring the vegetables are covered with your vinegar/oil mixture.
Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.
Makes about 3 quarts.
From chilipeppermadness.com