- 1/2 c thinly sliced celery
- 1/4 cup cauliflower florets (tips) chopped
- 1/4 c chopped carrots
- 1/4 sport peppers, thinly sliced
- 3/4 tsp dried oregano
- 1/2 tsp minced garlic
- 2 tblsp white wine vinegar
- 1/2 cup olive oil
Combine all vegetables in a bowl, then add garlic and oregano. Stir to distribute, then add vinegar and oil, stirring again. Cover and store in a cool place for 24-48 hours before using. Refrigerate if giardiniera will not be used right after initial sitting time.
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