Raw Italian Giardiniera Recipe

By Joyce

Many years ago, we were introduced to Italian Giardiniera when our roommate at the time, Tommy G., would “mule” gallon jars of giardiniera from the Italian section of his hometown Chicago.  Even though this particular giardiniera was cooked and pasteurized, and used cottonseed oil as the main oil, we still loved it every time Tommy G. returned home with it.

When I found this raw recipe for hot Italian giardiniera, my attraction for this pickled food swelled into adoration.  Why?  Because it makes a gorgeous not to mention tasty antipasto, side dish, or sandwich/cracker condiment.  And because it’s raw  it also offers all the benefits of eating nutrient rich and detoxifying food.  If you don’t include jalapeno peppers, it can also be a cooling food in the heat of summer.

I like this recipe because it always comes out well even if I adjust the ratios of vegetables based on what I have in my refrigerator. Be creative and make substitutions for the vegetables listed below – for example, use any and all colors of peppers; tender green beans and broccoli are great additions too. My own preferences are for a moderate level of spicy hot so I use only 4 jalapeno peppers and leave out the carrot.  I use my cuisinart to slice up all the vegetables and usually double the batch because it is really beautiful summer food and we like to have it around.  Enjoy!

 Hot Italian Giardiniera Recipe

Recipe from www.allrecipes.com

2 green bell peppers, diced

2 red bell peppers, diced

8 fresh jalapeno peppers, sliced

1 celery stalk, diced

1 medium carrot, diced

1 small onion, chopped

1/2 cup fresh cauliflower florets

1/2 cup salt

water to cover

2 cloves garlic, finely chopped

1 tablespoon dried oregano

1 teaspoon red pepper flakes

1/2 teaspoon black pepper

1 (5 ounce) jar pimento-stuffed green olives, chopped

1 cup white vinegar

1 cup olive oil

Directions

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

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