Giardiniera

Ingredients

• 1/2 small (about 2 lb.) head cauliflower, cut into small florets
• 2 medium carrots, peeled and cut into 1/4″ coins
• 2 ribs celery, sliced into 1/4″ pieces
• 1 red bell pepper, chopped/diced
• 2 garlic cloves, sliced thinly
• 1 serrano pepper, sliced thinly
• 2 c. white wine vinegar
• 1 c. water
• 1 1/2 tbsp. granulated sugar
• 1 tbsp. kosher salt
• 2 bay leaves
• 2 tsp. fennel seeds
• 2 tsp. coriander seeds
• 2 tsp. dried oregano

Directions

1. Combine cauliflower, carrots, celery, bell pepper, garlic, and serrano in a large bowl. Toss to combine, then pack into 3 pint-sized glass jars.
2. In a medium saucepan over medium heat, combine vinegar, water, sugar, salt, bay leaves, fennel seeds, coriander seeds, and dried oregano. Stir to dissolve salt and sugar, and bring up to a boil. When mixture is boiling, remove from heat, remove bay leaves, and pour mixture over jarred vegetables. Let cool completely, lid, and refrigerate. Giardiniera will last at least 1 week in the fridge.