Recipe type: soup
  • ½ cup finely diced carrots
  • ½ up sliced (1/8-inch thick) on the bias sport peppers
  • ½ cup very small cauliflower florets
  • 1-1/2 cups slices (1/8-inch slices) on the bias celery
  • ½ to1 cup sliced jalapenos, as desired for mild or hot flavor
  • 2 teaspoons dried oregano crumbled
  • 1 teaspoon finely chopped garlic
  • ½ cup olive oil
  • ½ cup vegetable oil
  • ¼ cup white wine vinegar
  1. In a non-reactive bowl or container, combine all the vegetables with the oregano and garlic.
  2. Add the oils an the vinegar and toss to combine.
  3. Cover and store in a cool place, but do not refrigerate.
  4. Giardiniera should be made at least one day ahead of use, to allow the flavors to infuse.
  5. Shelf life is one week, stored covered in a cool place.