3 1-pint canning jars, sterilized
1 celery stalk, small dice
2 teaspoons fine sea salt
1/2 small cauliflower, cut into little florets
1 medium carrot, peeled and cut into 1/4-inch rounds
1 large red bell pepper, small dice
3 jalapeño peppers, small dice or thin rounds
6 garlic cloves, peeled and whole, 2 per jar
3/4  teaspoons black peppercorns, 1/4 tsp per jar
3 oregano sprigs, or 1/4 tsp dried oregano
1 1/3 cups white wine vinegar
1 1/2 cups water
3 tablespoons extra virgin olive oil

First, peel and cut vegetables

Next, load jars with the garlic and peppercorns

Next pile on the vegetables, trying to evenly divide the jalapenos, and then throwing the other vegetables into the jars kind of hodge podge. I topped each with a oregano sprig from my herb garden.

Bring salt, water, and vinegar to a boil and pour it over the veggies. Top each jar with a tablespoon of olive oil.

Seal and boil the jars in a pot where the water comes at least 2 inches up the sides for 20 minutes.

Done.  Wait 3 weeks to enjoy.

If you can’t delay your gratification for 3 weeks, you can try it at 2, I’ve heard. I’ll let it sit that extra week because I love ripping hot giardiniera, and I don’t want to mess with the vegetables’ alchemical romance going on in there.


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