Suzi & Meg’s Giardiniera

Suzi & Meg’s Giardiniera

 With more hot and sweet peppers from the garden than would fit in the fridge, my yoga teacher/chef friend, Meg, and I decided to do some quick pickling Giardiniera. Super easy and will keep, refrigerated, for weeks and weeks! The liquid smoke gives it a flavor that’ll make you think you’re at a barbeque. Pairs great with any meat, eggs, on tacos or bratwurst … or maybe a black bean burger for the vegetarians!

Ingredients

1 tbsp each extra virgin olive and avocado oils

4 lbs. mixed peppers (we used jalapenos, candy cane, sweet red and orange bell peppers.)

1 red onion

1 sweet onion

4 hearts of celery

1 head garlic, smashed and rough chopped

2 carrots

½ head cauliflower

2 tsp. salt

1 tbsp whole peppercorns

1.5 tsp mustard seed

1 tbsp dried dill (if you can get fresh, ¼ cup)

2 beers of your choice

2-3 tbsp. liquid smoke, to taste

½ cup sugar

1 cup rice wine vinegar

2 cups white vinegar

½ cup apple cider vinegar

½ cup old red wine (great way to use leftovers!)

¼ cup fresh oregano

 Heat the oils in a large stock pot over medium high heat.  Add rough chopped hot and sweet peppers, onions, celery and garlic. Saute a few minutes, adding salt, mustard seed, peppercorns and dill.

 Add beer and liquid smoke.  Simmer 15 minutes.  Add cauliflower & carrots, sugar, vinegars and wine.  Simmer 15 minutes more, then remove from heat and and add oregano.  Let cool to room temperature.

 Ladle into jars, seal and refrigerate.