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Paleo Giardiniera



Ahhhh….Giardinera…..nothing beats that tangy, spicy, crunchiness on, well, almost anything. It goes great on beef, pork, chicken, fish, even eggs. The only problem is I can not find even one brand in the store that isn’t made with either soybean, canola, sunflower or some other yucky oil. Not one is made from pure olive oil so I went in search of a recipe that might work and I found one on allrecipes.com.I just added some extra celery, carrots and cauliflower to get a better balance.  It made a lot and it was delicious!


  • 2 green bell peppers, diced
  • 2 red bell peppers, diced
  • 6-8 jalapeno peppers, diced or sliced (use your judgement based on your heat tolerance, you can remove or reduce the seeds if you want it less spicy)
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 1 small onion diced
  • 1 cup cauliflower cut into small bite sized pieces
  • 1/2 cup sea salt
  • enough water to cover
  • 2 cloves of garlic pressed on minced
  • 1 tablespoon oregano
  • 1 teaspoon red pepper flakes (optional if you are sensitive to heat)
  • 1 teaspoon black pepper
  • 1 (5oz) jar of pimento filled green olives chopped
  • 1+1/4 cup of white vinegar
  • 1+1/4 cup of olive oil.


  1. Place all of your diced and chopped veggies (not the olives) into a large bowl. Stir in the sea salt and fill with enough cold water to cover it all. Cover with a lid or plastic wrap or foil. Refrigerate overnight.
  2. The next day, drain all the salty water and rinse off the veggies. In a separate bowl mix together the garlic, oregano, red pepper flakes, pepper and olives. Pour in the white vinegar and olive oil and mix well. Pour this vinaigrette over the veggies and store in the fridge for 2 days before serving. I stored mine in these great glass jars I found at our local craft store.

This really turned out exactly the way I wanted it to. It the perfect combination of  salty, tangy, spicy and crunchy. It makes a ton and lasts a long time in the refrigerator.  Sometimes if my fridge is really cold the olive oil will get cloudy and a little thick. This is normal and once it  warms a bit it will loosen up just fine.


TIP: Try it on my Paleo Carnitas!

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