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Prep Time: 15 Minutes Cook Time: 4320 Minutes |
Ready In: 4335 Minutes Servings: 4 |
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I scoured the net looking for a recipe for this, since I couldn't find any giardiniera at our local grocery to have with Chicago Italian Beef Chicago Italian Beef. I found this recipe by PHONETEK on , and tweaked it to suit my family's preferences. I use fresh jalapenos in the summer, and pickled ones through the winter. Because we use this directly in the Italian Beef recipe, I cut out a good quantity of the oil. Note: the cook time is the marinating time. Ingredients:
1 green bell pepper, diced |
1 red bell pepper, diced |
2 fresh jalapeno peppers, sliced or 25 pickled jalapeno peppers, rings |
1 celery, diced |
1 medium carrot, diced |
1 small onion, chopped |
1/4 cup salt |
water, to cover |
2 garlic cloves, finely chopped |
1 tablespoon dried oregano |
1 teaspoon red pepper flakes |
1/2 teaspoon black pepper |
1 (4 1/4 ounce) can chopped olives |
1 cup white vinegar |
2 tablespoons olive oil |
Directions:
1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, and onion.
2. Stir in salt, and fill with enough cold water to cover.
3. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
4. The next day, drain salty water, and rinse vegetables.
5. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives.
6. Pour in vinegar and olive oil, and mix well.
7. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
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