Recipe courtesy of Guy Fieri
Save Recipe Print
Total:
12 min
Prep:
10 min
Cook:
2 min
Yield:
3 cups
Level:
Easy

Ingredients

Directions

In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with carrots, boil 30 seconds, add in cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic.

In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Root Vegetable Au Gratin

Recipe courtesy of Sandra Lee

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Yucca Fries

Recipe courtesy of Guy Fieri

Guid-Moc-Shoe

Recipe courtesy of Guy Fieri

Roasted Mary with Hot Pickled Green Beans

Recipe courtesy of Guy Fieri

Guid-Olives or Guido-Lives

Recipe courtesy of Guy Fieri

Spicy Red Lentil Salad with Pickled Vegetables

Recipe courtesy of Guy Fieri

Hot Pickled Quail Eggs

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.