Giardiniera Recipe

• 2 Green bell peppers, diced
• 2 Red bell peppers, diced
• 8 Fresh jalapeno peppers, sliced
• 1 Celery stalk, diced
• 1 Medium carrot, diced
• 1 Small onion, chopped
• 1/2 Cup fresh cauliflower florets
• 1/2 Cup salt
• 2 Cloves garlic, finely chopped
• 1 tbsp Dried oregano
• 1 tsp Red pepper flakes
• 1/2 tsp Black pepper
• 1 (5 ounce) Jar pimento-stuffed green olives, chopped
• 1 Cup white vinegar
• 1 Cup olive oil
• 1 cup Water

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