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Hot Italian Giardiniera Recipe

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This recipe for Hot Italian Giardiniera, by , is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Wheat


2 green bell peppers, diced
2 red bell peppers, diced
1 fresh jalapeño pepper, sliced
1 celery stalk, diced
1 medium carrot, diced small
1 small onion, chopped
½ c. fresh cauliflower florets, diced
½ c. salt
Water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 tsp. red pepper flakes
½ tsp. black pepper
1 (5 oz.) jar-stuffed green olives, sliced
1 c. white vinegar
1 c. olive oil

Place into a bowl the green and red peppers, jalapeño, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or 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.

Personal Notes:
Personal Notes:
Olive oil will harden in frig so let warm to room temperature or use salad oil. Use on Italian Beef Sandwiches.
Keep refrigerated until use.




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