Hot Giardiniera Pickled Peppers
- 1/2 lb. carrots, peeled and sliced to 1/8-inch thickness
- 1/2 lb. celery, sliced into 1/4-inch thickness
- 2 red bell peppers, medium dice
- 1/2 lb. cauliflower florets, about 3/4-inch in size
- 1/2 lb. green olives, pitted and cut into 1/4-inch pieces
- 1 lb. hot peppers of your choice
- 1 cup pickling salt
- 4 quarts water
- 2 cups white vinegar
- 2 tbsps pickling spice
- 1 1/2 cup sugar
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Carrots (1/2 lb.)
- Cauliflower florets (1/2 lb.)
- Celery (1/2 lb.)
- Hot peppers (1 lb.)
- Red bell peppers, medium (2)
- Condiments
- 2 lb. green olives, pitted and cut into 1/4-inch pieces (1)
- White vinegar (2 cups)
- Cooking & Baking
- Pickling salt (1 cup)
- Pickling spice (2 tbsps)
- Sugar (1 1/2 cup)
- Drinks
- Water (4 quarts)
Preparation
Read recipe preparation on userealbutter.com
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Recipe Stats
Published September 24, 2012 (4 months ago).
37 people saved this recipe.
