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