Anna’s Pepper Salad or Giardiniera Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 large jar of small dill pickles
1 jar hot cauliflower—cut into smaller pieces
1 large jar pepperoncini's
1 can hearts of artichokes cut in smaller pieces
3 large cans pitted black olives
1 large jar olives stuffed with pimento
1 large jar seedless green olives
2 large sticks pepperoni—remove skin and slice thin
1 brick white cheddar cheese cubed
1 brick yellow cheddar cheese cubed
1 pkg raw baby carrots cut in half lengthwise
1 jar pickled green tomatoes
Several stalks celery
3 pkgs small mushrooms
3 small zucchini cut in slices
1 can baby corn cut in bite size pieces
1 head of garlic chopped
oregano
|
|
Directions: |
Directions:
Mix all ingredients and add a little bit of olive oil and juices from a couple of jars of ingredients.
Mix up twice a day to keep from getting too dry |
|
Preparation
Time: |
Preparation
Time:Prep Time: 45 min |
Personal
Notes: |
Personal
Notes: Scald the mushrooms in water with lemon—bring to boil and drain.
Anna was the mother of Bea Hurley who worked for me in Procurement at Alcoa—Massena. She was very efficient and didn’t like many people that were lazy or slacked off on the job. I was privileged to go to her mothers house for lunch on different occasions. This recipe was her specialty. My husband, Bill loved the stuff and she always sent me home with a batch for him.
Anna also introduced me to fried zucchini flowers. Dipped in an egg batter and skillet fried. Now that was Lunch!
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Anna’s Pepper Salad or Giardiniera is from