italian giardiniera recipe ♥

 

10 ounces button onions, peeled and soaked in cold water for an hour

10 ounces  baby carrots, peeled and cut into sticks

10 ounces white celery, stalks only, stripped of filaments and cut into short lengths

A medium-sized cauliflower

1 quart (1 liter) white wine vinegar (have more handy)

A couple of bay leaves and a one bunch of fresh dill

2-3 cloves

1 teaspoon peppercorns

1 tablespoon salt

Several sterile jars, with lids that seal well, and (if you can find them) the little plastic mesh depressors that keep the contents of a jar submerged

The vegetables listed are the standard ones one finds in almost every recipe, but you can add whatever you like, for example baby mushrooms, green beans, zucchini, baby cucumbers, or artichoke hearts
Set the vinegar to boil with the herbs, spices and salt. While it's heating separate the cauliflower florets. When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes. Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient. Cover the jars tightly and let them cool. Store them in a cool dark place for a couple of weeks, and they're ready for use. you can keep up to a year enjoy!