What a pickle...

Summertime is perfect for making up batches of Giardiniera, a hot Italian pickle flavored with herbs and spices. Originally eaten as an antipasto this "hot mix" is used liberally in Chicago slathered onto their hot Italian Beef sandwiches. I found this particular recipe in an article from the Chicago Tribune, which claims that this is as close to the original recipe as it gets. With an abundance of fresh veggies , there was no option but to give it a shot.

Recipe for Chicago style Giardiniera:

8 Jalapenos sliced thickly

2 each, diced: green and red bell peppers

1 each, diced: celery rib, carrot,yellow onion

1/2 head cauliflower, cut into small florets

1/2 cup salt

3 cloves garlic, minced

1/2 cup green olives

2 1/2 teaspoons dried oregano

1/2 to 1 teaspoon red pepper flakes

1/2 teaspoon celery seeds

Freshly ground black pepper

1 cup each: apple cider vinegar, extra-virgin olive oil

1. Combine the jalapenos, bell peppers, celery, carrot, onion and cauliflower florets in a large bowl; stir in the salt. Add cold water to cover vegetables; cover bowl. Refrigerate 12 hours. Drain salt water; rinse vegetables. Set aside in the bowl.

2. Combine the garlic, olives, oregano, red pepper flakes, celery seeds and black pepper to taste in a medium bowl; set aside.

3. Pour the vinegar into a medium bowl and mix in the seasonings. Whisk in the olive oil. Pour over the vegetable mixture and toss lightly. Cover and refrigerate at least 48 hours before using. The giardiniera will keep in the refrigerator for several weeks.