Chicago Style Giardiniera
Recipe from http://fromthebartolinikitchens.com/2011/08/24/giardiniera-the-chicago-way/

8 peppers, jalapeno (chopped) ½ cauliflower (cut into florets) 2 carrots (diced) 2 stalk(s) celery (diced) 2 peppers, sweet (diced, preferably one green, one red) 2 peppers, banana (diced) 1 onion, sweet (diced) ½ C salt, kosher 3 clove garlic (minced) 2.5 tsp oregano, dried ½ tsp celery seed ½ C vinegar, apple cider ½ C vinegar, white ½ C oil, olive ½ C oil, vegetable

Instructions

Combine vegetables and salt. Add enough water to cover, stir, cover, and refrigerate for at least 12 hours. Strain vegetables from brine, rinse well, and set aside. In a large glass bowl, add garlic and remaining seasonings. To that bowl, add the vinegars and stir until well-mixed. Whisk the solution while adding the oils. Add the reserved, brined vegetables into the bowl and gently mix until well-coated. At this point, the giardiniera may be left, covered, in the bowl or transferred to clean jars. Either way, it must be refrigerated for 48 hours before serving. Because this giardiniera isn’t canned, it must be stored in the refrigerator, where it will keep for a few weeks.

Tags: Condiment, Summer Harvest