Hot Italian Giardiniera

With the surplus of jalapenos that I have from our CSA, I decide to make Giardiniera.

Back in the day, in Chicago and before going veg, we'd eat mountains of this stuff on Italian beef sandwiches and the amazing smell coming from my kitchen is taking me back.

Fresh veggies before salting

Giardiniera can be used as a condiment and goes great on eggs, pizza, sandwiches etc.. These days we'll buy a really good crusty Italian bread, vegetarian sausage and top it off with spoonfuls of giardiniera - oh so good (and spicy).

I'm on day three of this recipe and it will not be ready until day four - updates to follow.

UPDATE: I couldn't help but sample some eat copious amounts from the jars in the fridge and, it is AMAZING! By far the best Giardiniara I've ever had. What I like best is of course the freshness, and the fact that the olive oil does not overtake the flavors of the veggies or make it feel greasy. The mix of vinegar and oil is perfect. The heat is just right, it's there but not too intense that your tongue is set afire and all taste is lost. This will be a staple in our house, right in time for the chilly weather too.