Time
prep 0:15
total 2 days
Ingredients
| 1 lb. | cracked green olives | | 1 | md. onion, thinly sliced | | 1 clove | garlic, thinly sliced | | 2 | carrots, peeled and diagonally sliced | | 1 stalk | celery, digonally sliced | | 2 cups | sm. cauliflower florets | | 1/2 | red or | | green bell pepper, sliced | | 1 | serrano pepper, sliced | | 1 cup | extra virgin olive oil | | 2 tsp. | salt | | 1 tsp. | coarse-grind black pepper |
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Instructions
Combine all ingredients and refrigerate in a closed glass container for two days, stirring occasionally.
Author's Comments
This isn't the typical vinegar-y giardiniera; in this one, the veggies and salt kind of create their own "brine". I love this on an antipasto platter!
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