Chicago Style Giardiniera (Hot & Mild)

Ingredients

• 8 fresh Jalapeno Peppers, sliced for Mild Giardiniera or 10 Serrano Peppers for Hot Giardiniera
• 2 Green Bell Peppers (diced)
• 2 Red Bell Peppers (diced)
• 1 Celery Stalk (diced)
• 1 Carrot (diced)
• 1 Small Yellow Onion (chopped)
• 1/2 cup Fresh Cauliflower Florets
• 1/2 cup Salt
• Water to cover vegetables
• 4 Garlic Cloves, (finely chopped)
• 5 Tsp Oregano
• 2 Tsp Red Pepper Flakes
• 1 Tsp Black Pepper
• 1 (10 ounce) Jar Pimento-Stuffed Green Olives (chopped)
• 2 Cup White Vinegar
• 2 Cup Extra Virgin Olive Oil

Directions

1. In a bowl mix the peppers, celery, carrot, onion. and cauliflower florets. Stir in salt and add enough cold water to cover vegetables. Cover bowl and refrigerate for 12 hours. After 12 hours, drain and rinse vegetables to remove excess salt. Set bowl aside.
2. In a ball jar, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.