Going to try making my own. Any tips I should know?
I
love Buona's hot Giardiniera out of Chicago. Read a couple recipes on line and they all read the same.
This is my second year preserving hot peppers minced in vinegar and water so I thought I'd branch out.
Actually, might be too late
I already cut my veggies and they are soaking in a light brine.
Not a fan of cauliflower so I skipped it and added a few green beans. I usually soak a few of those in a jar of hot peppers and they turn out great so I thought what the heck. Doesn't look as green as Buona's but most of the peppers were red or orange, I think I have too many carrots and onions.
Will do the vinegar/oil/spices/olives tomorrow and let sit for a few days.
I haven't added too many peppers yet as I want to give some away. I minced most of the peppers up and will supply a small jar to kick it up a notch or 5. All the peppers turned out great this year except for the jalapenos. They were a bit bland.
I plan on making another batch or two so if anyone has some ideas I'm all ears.
