Tuesday, September 6, 2022


Italian Giardiniera can be served as a small salad or spread on grinders, subs, hoagies, heroes, or muffuletta sandwiches. This is so easy to make and so very delicious! Golden Peperoncini can be found in a jar in your supermarket near the olives and pickles.

To save time, there is also Deli-Sliced Golden Peperoncini.

1 small head cauliflower
1 medium onion
4 medium carrots, peeled
4 stalks celery
2 red bell peppers, stems and seeds removed
2 green bell peppers, stems and seeds removed
1 12 oz jar Golden Peperoncini or Deli-Sliced Golden Peperoncini
1 12 oz jar pimento-stuffed green olives
4 cloves garlic, minced
1 T freeze-dried or dried oregano
1 t red pepper flakes
1 ½ cups white vinegar

½ cup extra-virgin olive oil
2 t sea salt
2 t ground black pepper

Using a large cutting board, cut the core off of the cauliflower, remove the florets, cut or break into small pieces, and transfer to a large bowl.
Dice of the onions, celery, red bell peppers, green bell peppers, and transfer to the large bowl.
Pour the juice of the jar of peperoncini into the bowl.
Cut off the stems and chop the peperoncini, (if using the whole Golden Peperoncini) then transfer to the bowl.
Drain the olives and discard the juice.
Slice the olives and transfer to the bowl.
Add the garlic, oregano, red pepper flakes, vinegar, olive oil, salt, and pepper.

Stir to combine and transfer the salad, using a large slotted spoon, into 3 sterilized quart size jars with seals.
Evenly divide the juice between the three jars.

Wipe off rims with a clean cloth and screw on tops.

Store in your refrigerator for at least 3 days for flavors to develop.
Bring to room temperature for olive oil to return to its original consistency.
Shake to combine, before using.

Makes 3 quart size jars or 6 pint size jars

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