Sides/Giardiniera
| A: | 4 bell pepper, green and red, diced |
| 8 jalapeno peppers, sliced | |
| 2 ribs celery, diced | |
| 2 carrots, sliced thin | |
| 2 onions, chopped | |
| 1C cauliflower | |
| 1/2C salt | |
| 1qt water | |
| B: | 2c garlic, chopped |
| 1T oregano | |
| 1t hot pepper | |
| 1t pepper, ground | |
| 5oz green olive, chopped | |
| 1C white vinegar | |
| 1C oil, olive and canola blended | |
| 1. | Place (A) in covered pot or bowl and refrigerate overnight. |
| 2. | Combine (B) in bowl and mix well. |
| 3. | Rinse vegtables, place in jars, cover with (B), and can in boiling water bath. |
Servings: 12