CHICAGO STYLE GIARDINIERA

Chicago Style Giardiniera

• Time: 45 minutes
• Difficulty: easy
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Ingredients

4  jalapenos, seeded/devined chopped (for more heat, don’t seed or use Serranos can be substituted)

1/2 large cauliflower, cut into florets

2 carrots, diced

2 celery stalks, diced

1 green bell pepper, diced (I did not use either bell pepper since I don’t like them)

1 red bell pepper, diced

2 sweet banana peppers, diced

1 sweet onion, diced

1/2 cup kosher salt

3 cloves garlic, minced

2 1/2 tsp dried oregano

1 tsp red pepper flakes

1/2 tsp celery seeds

black pepper, to taste

1/2 cup cider vinegar

1/2 cup white vinegar

1/2 cup extra virgin olive oil

1/2 cup vegetable/canola oil

Directions

Combine vegetables and salt. Add enough water to cover, stir, cover, and refrigerate for at least 12 hours.

Strain vegetables from brine, rinse well, and set aside.

In a large glass bowl, add garlic and remaining seasonings.

To that bowl, add the vinegars and stir until well-mixed. Whisk the solution while adding the oils.

Add the reserved, brined vegetables into the bowl and gently mix until well-coated.

At this point, the giardiniera may be left, covered, in the bowl or transferred to clean jars. Either way, it must be refrigerated for 48 hours before serving.

Because this giardiniera isn’t canned, it must be stored in the refrigerator, where it will keep for a 4-6 weeks.