This hot giardiniera relish is wonderful on Chicago-style Italian beef sandwiches, hot dogs, pasta, or even as a pizza topping. You can even snack on it if you choose. Once you taste it, you will figure out what you prefer to use it on.
Ingredients
- green bell peppers: 2 piece (diced)
- red bell peppers: 2 piece (diced)
- Jalapeno peppers: 8 piece (sliced, fresh)
- celery stalk: 1 piece (diced)
- medium carrot: 1 piece (diced)
- onion: 1 piece (chopped)
- cauliflower florets: 0.5 cup (fresh)
- salt: 0.5 cup
- pimento-stuffed green olives: 1 jar (5 ounce jar, chopped)
- garlic: 2 clove (chopped)
- oregano: 1 Tbsp (dried)
- red pepper flakes: 1 tsp
- black pepper: 0.5 tsp
- white vinegar: 1 cup
- olive oil: 1 cup
Metric Conversion
Stages of cooking
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Place green and red peppers, jalapeños, celery, carrots, onion, and cauliflower in a large bowl. Stir in salt, then fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl; refrigerate for 8 hours to overnight.
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Drain salty water; rinse vegetables and set aside.
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Mix together olives, garlic, oregano, red pepper flakes, and black pepper in a medium bowl. Pour in vinegar and olive oil; mix well. Combine with vegetable mixture; cover and refrigerate for 2 days before using. D3monic
