Post by benshelpmeet on Apr 19, 2006 12:08:15 GMT -5
"This is Italian Giardineria. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on."
Hot Italian Giardiniera
First mixture
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
water to cover
Add to after it sits in refrigerator overnight.
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil
Place into 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.
Mmmm sounds good!....Enjoy!
Hot Italian Giardiniera
First mixture
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
water to cover
Add to after it sits in refrigerator overnight.
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil
Place into 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.
Mmmm sounds good!....Enjoy!
