This hot giardiniera relish is wonderful on Chicago-style Italian beef sandwiches, hot dogs, pasta, or even as a pizza topping. You can even snack on it if you choose. Once you taste it, you will figure out what you prefer to use it on.
Prep Time::45 mins
Additional Time::2 days 8 hrs
Total Time::2 days 8 hrs 45 mins
Servings::10
Ingredients
2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeño peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
1 (5 ounce) jar pimento-stuffed green olives, chopped
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 cup white vinegar
1 cup olive oil
Directions
Gather the ingredients.
Place green and red peppers, jalapeños, celery, carrots, onion, and cauliflower in a large bowl. Stir in salt, then fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl; refrigerate for 8 hours to overnight.
Drain salty water; rinse vegetables and set aside.
Mix together olives, garlic, oregano, red pepper flakes, and black pepper in a medium bowl. Pour in vinegar and olive oil; mix well. Combine with vegetable mixture; cover and refrigerate for 2 days before using.
D3monic Editor's Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.