Hot Italian Giardiniera

"A hot and tangy, pickled pepper and jalapeno topping for sandwiches, sausages, , pastas, pizzas, and more."

Ingredients

• 2 green bell peppers, diced
• 2 red bell peppers, diced
• 6 fresh jalapeno peppers, sliced
• 1 celery stalk, diced
• 1 medium carrot, diced
• 1 small onion, chopped
• 1/2 cup (120 ml) fresh cauliflower florets
• 1/2 cup (120 ml) salt
• water to cover
• 2 cloves garlic, finely chopped
• 1 tablespoon (15 ml) dried oregano
• 1 teaspoon (5 ml) red pepper flakes
• 1/2 teaspoon (2.5 ml) black pepper
• 1 jar pimento-stuffed green olives, chopped
• 1 small jar of black olives or a mix of your favorites
• 1 cup (240 ml) white vinegar
• 1 cup (240 ml) veg oil

Method

1. Place the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower into a bowl. Stir in the salt and fill with enough cold water to cover.
2. Cover the bowl with plastic wrap or aluminum foil and refrigerate overnight.
3. The next day, drain the salty water and rinse the vegetables.
4. In a bowl, mix together the garlic, oregano, red pepper flakes, black pepper, and olives. Pour in the vinegar and oil and mix well.
5. Combine with the vegetable mixture, cover, and refrigerate for 2 days before using.

Source reference

Curation note (defect fix, AI-corroborated): this recipe is archived from blimacake.com and kept as its own version. The olive lines were fragmented in the source: an incomplete “1 jar pimento-stuffed” and an orphaned “green olives, chopped” split apart by the black-olive line. They were rejoined using the post’s OWN words into “1 jar pimento-stuffed green olives, chopped” (the black-olive line unchanged); no external text was added. An AI web search corroborated this reading against the same-titled published recipe (Food.com #409984) and the standard giardiniera form. Nothing else was changed.