Giardiniera (Italian Pickled Vegetables)

Ingredients

• 7 whole Jalapenos, Thinly Sliced (for Hot Giardiniera, Use Serranos)
• 1 whole Red Bell Pepper, Stem And Seeds Removed And Diced
• 3 whole Celery Ribs Diced
• 2 whole Carrots, Peeled And Diced
• 1 whole Onion, Diced
• 2 cups Cauliflower, Chopped
• 1 Tablespoon Coarse Salt
• 1 cup Canola Oil
• 2-½ teaspoons Fresh Oregano, Chopped
• 1 teaspoon Fresh Thyme, Chopped
• ½ teaspoons Celery Seeds
• ¼ teaspoons Turmeric
• ¼ teaspoons Red Pepper Flakes
• ½ teaspoons Ground Black Pepper
• 1-½ cup White Vinegar
• 4 jars Pint-sized Canning Jars, With Lids And Rings

Preparation Instructions

Sterilize your jars, lids and rings according to standard canning pracices.

Place vegetables into a bowl and sprinkle with the salt. Cover the vegetables with water and allow to sit for 4 hours or overnight.

After they are done soaking, drain the vegetables.

Set the oil aside.

Whisk together the rest of the ingredients in a small bowl.

Pack veggies tightly into pint jars. Pour 1/4 cup of oil into each jar. Ladle the vinegar/seasoning mixture into the jars until full (leave 1/2 inch headspace), tapping the jar on the counter to release air bubbles. Wipe the edges of the jars, put the seals and rings on and seal them hand-tight.

Process the jars in a boiling water canner for 10 minutes. Remove jars from the canner and allow to cool. Check seals and tighten lids, if necessary, before storing. Allow the jars to marinate for a few days before using. If any of the jars don’t seal properly refrigerate them.

Makes approximately 4 pints.

Note: If you choose not to process these jars in a canner, they will last for several weeks in the refrigerator.