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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chicago-Style Giardiniera Recipe

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This recipe for Chicago-Style Giardiniera is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 green peppers, diced
2 red peppers, diced
1 celery rib, diced
1 carrot, diced
1/2 head of cauliflower, cut into small florets (optional)
1/2 cup salt
3 garlic cloves, minced
2 1/2 tsp. oregano
1/2 to 1 tsp. red pepper to taste
1/2 tsp. celery seed
1/2 tsp. freshly ground pepper
1 cup white wine vinegar
1 cup olive oil
1/2 cup stuffed pimento green olives, chopped
Directions:
Directions:
In a large non-reactive bowl, add all the peppers, celery, carrot and cauliflower florets. Stir in salt and add enough 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. In a medium bowl, combine the garlic, oregano, red pepper flakes, celery seeds and ground pepper. Pour in vinegar and whisk in olive oil until combined. Add this to the vegetable mixture, add in the chopped olives; toss well. You can either cover the bowl and refrigerate or place the vegetable mixture into jars making sure the vegetables are covered by the oil/vinegar blend.
Personal Notes:
Personal Notes:
This recipe is good after 48 hours in the refrigerator. However, the longer you let it sit, the more the vegetables get infused with the vinegar and oil mixture. Though it rarely happens, we do try to wait a week before using it!

 

 

 

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