Homemade Hot Giardiniera

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 cups canola oil 
• 1 cup small-diced carrots 
• 1 cup tiny cauliflower florets 
• 1 stalk celery diced
• 2 cloves garlic minced
• 1 tablespoon oregano dried
• 1 small bell pepper diced red
• 4  to 8 serrano peppers sliced (depending on heat level desired)
• 0.3 cup salt 

Equipment

• bowl
• canning jar

Directions

1. Combine 2 cups water and the salt in a glass or non-reactive bowl.
2. Mix until the salt is dissolved.
3. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
4. Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper.
5. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.