For those who were following the condiment saving thread, I started
what's going to be a long project. I also found another good site
saying about what I was saying but I think he's being impatient and
doesn't have it down but it was still worth reading. There's also a
Chicago Tribune recipe link. I'm combining everything I've read and
we'll see what happens. It shouldn't be to hard because I actually
know what it's supposed to taste like. These two are closer than most
others I've read but I still think they're not quite there.

http://thepauperedchef.com/2009/03/giardiniera.html

<http://articles.chicagotribune.com/2007-10-10/entertainment/0710080222_1_bell-peppers-giardiniera-celery>

So for the first step I ran 1 pound of serranos through the slicing
blade of the FP.

I loaded them in the chute so I got mostly rings and not strips.

http://i50.tinypic.com/2vuzv2v.jpg

All ready to pack

http://i46.tinypic.com/zvt0m9.jpg

I used a 50/50 mix or water/white vinegar with about a 1/4 cup kosher
salt. The link I posted last week sliced them after a 2 month brine.
Being sliced I assume it's going to go faster so I'll check them in a
week and see where they're at and maybe make a tiny test batch.

One pound gave me exactly one quart.

http://i45.tinypic.com/2njlyqc.jpg

If this turns out it's going to be even cheaper than buying the stuff.
The peppers are only $1.59 a pound and that's the most expensive item.

Lou