Author Adapted by Pam - For the Love of Cooking / Original by A Spicy Perspective
Equipment
3 Glass Pint Jars
Small Saucepan
Ingredients
Veggies & Seasonings:
3tbspolive oil
9cloves of garlic, smashed
3serrano peppers, halved lengthwise
3bay leaves
1½tspdried oregano, divided
¾tspcelery seeds, divided
¾tspfennel seeds, divided
¾tspyellow mustard seeds
2cupscauliflower florets**Small florets
¾cupcarrots, peeled & sliced
¾cupcelery, sliced
¾cupred bell pepper, chopped
½cupgreen olives, halved
Brine:
1½cupswater
1½cupswhite vinegar
1tbspkosher salt
1tbspsugar
Instructions
Clean and dry 3 (1-pint) glass jars and lids. To each jar add 1 tablespoon of olive oil, 3 smashed garlic cloves, 2 serrano halves, 1 bay leaf, 1/2 teaspoon of dried oregano, 1/4 teaspoon of celery seeds, 1/4 teaspoon of fennel seeds, 1/4 teaspoon of yellow mustard seeds.
Divide the cauliflower, carrots, celery, bell pepper, and olives between the 3 jars filling them to the very top.
Heat the water, vinegar, salt, and sugar in a small saucepan over medium-high heat until boiling; stir very well. Carefully pour the brine evenly into each jar filling them to the top.
Allow the picked vegetables to cool at room temperature. Seal tightly with a lid and refrigerator for 36-48 hours before serving.
You can keep the Giardiniera in the refrigerator for up to four months. Enjoy!