Whether you’re planning an Italian dinner or an American Thanksgiving, pickled peppers are essential on the appetizer platter. They are not only quick and easy to make one jar at a time; they’re also a good choice for a first canning project.
We are deep in indian summer here in Minnesota. Peppers seem to be the last thing to arrive, unaware that it's almost October. With 80 degree days, they just keep coming. To preserve the late bounty of my garden, I made Italian-style giardiniera.
This tangy-spicy-sweet-mustardy-awesome sauce is the go to for adding a little zing on just about everything. It plays well with eggs, can be stirred into dips, slathered on sandwiches or mixed in a Bloody Mary.