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Chicago-Style Hot Giardiniera Recipe

Chicago-Style Hot Giardiniera Recipe

I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So, I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois
TOTAL TIME: Prep: 30 min. + chilling YIELD:32 servings

Ingredients

  • 1 small head cauliflower, broken into small florets (about 5 cups)
  • 2 celery ribs, chopped
  • 1 medium carrot, chopped
  • 4 jalapeno peppers, sliced
  • 4 serrano peppers, sliced
  • 1/2 cup salt
  • 1 cup white vinegar
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 cup canola oil
  • 1 jar (10 ounces) small pimiento-stuffed olives, drained

Directions

  • 1. In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight.
  • 2. Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend.
  • 3. Transfer mixture to covered jars. Refrigerate up to 3 weeks. Yield: 8 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.