How to Make Your Own Giardiniera - Italian Pickled Vegetables

• Produce

  • 1 Bay leaves
  • 10 oz Button onions
  • 1 medium-sized head Cauliflower
  • 10 oz Celery stalks

• Baking & Spices

  • 2 Cloves, whole
  • 1 tsp Peppercorns
  • 1 tbsp Salt

• Oils & Vinegars

  • 1 qt White wine vinegar

• Tools & Equipment

  • 3 Sterile glass jars

• Other

  • 10 ounces (250 grams carrots, peeled and cut into rounds or sticks

Found on italianfood.about.com

Description

Ingredients

• 1 quart (1 liter) white wine vinegar (plus more, as needed)
• 1-2 bay leaves
• 2-3 whole cloves
• 1 teaspoon peppercorns
• 1 tablespoon salt
• 1 medium-sized head of cauliflower
• 10 ounces (250 grams) button onions, peeled and soaked in cold water for 1 hour
• 10 ounces (250 grams) carrots, peeled and cut into rounds or sticks
• 10 ounces (250 grams) celery stalks, stripped of filaments and cut into small chunks
• Several sterile glass jars, with lids that seal well, and (optional, but handy) the little plastic mesh depressors that keep the contents of a jar submerged

Directions

• Preparation Set the vinegar to boil in a large, non-reactive pot (such as stainless steel, glass, or enameled cast iron -- do not use an aluminum or uncoated iron or cast-iron pot to avoid unpleasantly metallic-tasting, not to mention unhealthy, pickles) over high heat with the herbs, spices and salt. Meanwhile, separate the cauliflower florets.When the vinegar comes to a boil, add the vegetables, lower the heat, and simmer them for about 15 minutes. Using a slotted spoon, transfer the cooked vegetables to the jars and pour the hot vinegar over them. (Have more boiling-hot vinegar handy should that in which you cooked the vegetables not be sufficient.)Seal 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.Expect them to keep for a year.