Confetti Giardiniera

16 ingredients
7 steps

Ingredients

  • 3 jalapeno peppers, cut into 1/4-inch dice
  • 1 green bell pepper, cut into 1/4-inch dice
  • 1 yellow bell pepper, cut into 1/4-inch dice
  • 1 small onion, cut into 1/4-inch dice
  • 1 celery rib, cut into 1/4-inch dice
  • 1/2 medium carrot, cut into 1/4-inch dice
  • 1/2 small cauliflower, cut into 1/4-inch florets
  • 1/4 cup plus 2 tablespoons kosher salt
  • 3/4 cup apple cider vinegar
  • 1/2 cup canola oil
  • 2 garlic cloves, minced
  • 1 teaspoon minced oregano leaves
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon freshly ground pepper

Directions

  1. 1
    In a bowl, toss the jalapenos, bell peppers, onion, celery, carrot and cauliflower with the salt.
  2. 2
    Add cold water to cover and refrigerate for 12 hours.
  3. 3
    Drain the vegetables and rinse well; pat dry.
  4. 4
    Transfer the vegetables to a 2-quart jar.
  5. 5
    In a medium bowl, whisk the vinegar with all of the remaining ingredients.
  6. 6
    Add the vinegar mixture to the jar and stir well.
  7. 7
    Cover and refrigerate the giardiniera for 1 to 2 weeks before serving.

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