ITALIAN GIARDINIERA=ITALIAN PICKLED VEGETABLES
The Hubby LOVES gardiniera and the Youngest is right alongside him, we go through the stuff like water. OK, maybe not water per se, it’s not actually making up 70% of our bodies and it doesn’t quench the thirst on a hot summer’s day, but you get the idea–they love the stuff. I searched the world wide web and put together the best recipes from about 5 that I compiled, so I guess the credit goes to –ME
4 bell peppers, diced small (I used a mixture of red and yellow, but you could use green or orange or even purple if you wanted to)
6 fresh jalapenos, sliced and diced small
1 celery stalk, diced (most recipes called for this–I don’t like celery, so none in my recipe)
1 carrot, diced
1 vidalia onion, diced small
1 cup cauliflower florets (just the top part of the floret), diced
1/2 cup salt
Place all of these ingredients in a mixing bowl, covering with enough water so that all vegetables are covered. Cover and refrigerate overnight.
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 cup green olives, diced
1 cup white vinegar
1 cup olive oil
pepper to taste
The next day, drain the salty water, and rinse the vegetables. In a bowl, mix the Part 2 ingredients with the Part 1 ingredients, cover and refrigerate for 2 days before using.
**So get this going in your fridge and in a few days I will have the best ever Italian beef to make sandwiches and top with this gardiniera! Go. Now. What are you waiting for??