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Hot Italian Giardiniera

Reviewed: Oct. 2, 2011
Not bad if you want something to top a sausage or w/e the next day. However, this is not real (especially, Chicago style) giardiniera. Giardiniera uses serrano peppers (~ 1 lb. for this recipe size) with no green/red peppers (although you can add red for color). There is also no garlic, onions nor pimentos (other than maybe for color). Vinegar is often not used, but can be...but at a lower ratio than oil (I prefer olive over standardized canola)...and it's not mixed. Once you've combined the seasoning w/veggies and olives, place into jars, add a little vinegar if you want it, then top off with oil. Let is sit for a few days, and the flavor will rock your socks. The longer it sits, the better it tastes.
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