Italian Giardiniera Recipe

Name: Italian Giardiniera Recipe
Prep time: 60 min
Total time: 60 min
Yield: 1
Cuisine: American
Ingredients: 1 cup Canola Oil (1 cup canola oil); ½ cup Red Wine Vinegar (1/2 cup red wine vinegar); 1 cup Black Pepper (3/4 cup hot peppers + 1/4 cup sweet peppers + 1/2 teaspoon finely ground black pepper); ¼ cup Zucchini (1/4 cup green or yellow zucchini, or both); ¼ cup Celery (1/4 cup celery stalks); ¼ cup Carrot (1/4 cup carrots); ¼ cup Cauliflower (1/4 cup cauliflower); ¼ cup Yellow Onion (1/4 cup onion); ¼ cup Fennel Bulb (1/4 cup fennel bulb); 6 oz Green Olive (6 ounces pitted green olives (or black)); 3 pieces Garlic (3 garlic cloves); ¼ cup Basil (1/4 cup fresh basil); ¼ cup Oregano (1/4 Cup fresh oregano); 1 tsp Kosher Salt (1 teaspoon Morton Coarse Kosher Salt)

Italian Giardiniera Recipe - Appetizer,Breakfast,Brunch,Dinner,Lunch,Salad,Sauces And Condiments,Side Dish,Vegetable (American)

60 minAmerican

Servings1

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1Prep. Whisk the dressing ingredients together in a bowl and set aside.
2Make sure all the vegetables are thoroughly washed. Remove the seeds and stem from the hot peppers and sweet peppers. Chop the peppers into 1/8-inch (3.2 mm) chunks. Chop the zucchini, celery, carrots, cauliflower, onion, and fennel bulb into 1/8-inch (3.2 mm) chunks. Slice the olives into rings and finely mince the garlic. Chop the basil and oregano.
3In a bowl, mix the vegetables, olives, garlic, herbs, and pepper together.
4Spoon the veggies into a very clean jar and top them off with the liquid. Make sure the solids are covered in liquid and use a kitchen knife to dislodge large bubbles. If you need it, pour in more oil and vinegar, about 2 parts oil to 1 part vinegar. Screw on a tight fitting very clean lid and refrigerate.
5Serve. You can use it immediately, but you should give it at least three days to allow the juices from the veggies to come out and the flavors to marry. Then shake and taste and make additions as you see fit. It will keep for weeks in the fridge. If you know how to sterile can, you can put a batch up for use all winter.