Coulee Region Cooks
Giardiniera
Yield: 2 quarts
2 cups diced yellow peppers
2 cups diced red or green peppers
1 cup chopped celery (sub cilantro stems for southwest flavors)
1 yellow onion (chopped)
10 serrano peppers (cleaned,seeded & diced)
2 large carrots diced
Step 1 Place ingredients into a large vessel with a lid. * add 1/2 cup table salt & enough water to cover mixture Cover and place in cooler for 2 DAYS
Step 2 Drain and rinse with cold water one time
Step 3 Add
1 Tbsp dry oregano flake
1 Tbsp dry basil
1 Tbsp red pepper flake
2 cloves chopped garlic
1 cup olive oil (NOTE: A half cup can be added to prevent stiffened oil during refrigeration)
1 cup white vinegar
1 cup chopped green olives with pimentos
Step 4 Mix thoroughly & place in cooler (covered) for two more days Enjoy over sandwiches, on crackers or even with a spoon!!!!