Giardiniera

• 6 jalapeno chilies, thinly sliced
• 2 each green and red bell peppers
• 1 each celery rib, carrot, yellow onion
• 1/2 head cauliflower, cut into florets
• 1/2 cup salt
• 3 cloves garlic, minced
• 1/2 cup chopped stuffed green olives
• 2 1/2 tsp dried oregano
• 1 tsp red pepper flakes
• 1/2 tsp celery seeds
• Freshly ground black pepper
• 1 cup each apple cider vinegar, extra-virgin olive oil

1. 1. Combine the jalapenos, bell peppers, celery, carrot, onion and cauliflower florets in a large bowl; stir in the salt. Add cold water to cover vegetables; cover bowl. Refrigerate 12 hours. Drain salt water; rinse vegetables. Set aside in the bowl.
2. 2. Combine the garlic, olives, oregano, red pepper flakes, celery seeds and black pepper to taste in a small bowl; set aside.
3. 3. Pour the vinegar into a medium bowl; whisk in the seasonings. Whisk in the olive oil. Pour over the vegetable mixture; toss lightly. Cover; refrigerate at least 48 hours before using.
4. NUTRITIONAL INFORMATION
5. Serving size: 1
6. Calories 49
7. Calories from Fat 84
8. Total Fat 5g
9. Saturated Fat 1g
10. Cholesterol 0mg
11. Sodium 300mg
12. Total Carbohydrates 2g
13. fiber 1g

jalapeno chilies, red bell peppers, celery, cauliflower, salt, garlic, green olives, oregano, red pepper, celery seeds, freshly ground black pepper, apple cider vinegar

Taken from www.epicurious.com/recipes/member/views/giardiniera-50028714 (may not work)