Giardiniera

Giardiniera

4 small zucchini, cut into rounds 1/4 inch thick
10-12 celery stalks, cut on the diagonal into 1 inch pices
2 tbsp kosher salt
6 ice cubes
3 cups white wine vinegar (6% acidity)
4 red bell peppers, halved and seeded
3 or 4 carrots, peeled
6 fresh oregano sprigs
18 cloves of garlic
6 bay leaves
1 tbsp pepperscorns
1 small head cauliflower, cut into small florets
6 tbsp extra-virgin olive oil

1. In a large nonreactive bowl, combine the zucchini and celery. Add 1 tbsp of the salt and the ice cubes. Cover and refrigerate for 2-3 hours. Drain, rinse and then drain well.

2. Have ready sterilized jars and their lids.

3. In a large nonreactive saucepan, combine the vinegar and the remaining 1 tbsp salt. Add 3 cups water and bring to a boil over medium-high heat, stirring to dissolve the salt.

4. Meanwhile, cut each bell pepper half into 4 rectangles. Cut the carrots into sticks about 1/4 inch thick and at least 1/2 inch shorter than the height of the jar.

5. In each jar, place 1 oregano sprig, 3 garlic cloves, 1 bay leaf and 1/2 tsp of peppercorns. Divide the vegetables among the jars, filling them to within 1 inch of the rims.

6. Ladle the hot brine into the jars, leaving 1/2 inch of headspace and adding more vinegar if needed. Remove any air bubbles and adjust the headspace, if necessary. Add 1 tbsp olive oil to each jar. Wipe the rims clean and seal tightly with the lids.

7 Process the jars for 10 minutes in a boiling water bath. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool dark place for up to 1year. If a seal as failed, store the far int he refrigerator for up to 1 week.

Makes 6 pint (16 fl oz) jars